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1
Position the oven rack in the top third of the oven and preheat to 425 degrees F. Spray an 8 by 3-inch round cake pan with nonstick spray.
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2
Combine the sugar and 6 tablespoons water in a heavy medium saucepan.
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3
Stir over medium heat until the sugar dissolves.
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4
You will not stir the sugar after this point.
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5
Increase the heat and bring to a boil.
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6
Do not stir.
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7
Cook until the syrup is a deep amber color, 8 to 10 minutes.
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8
Remove the pan from the heat.
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9
Carefully add the butter (the caramel will bubble vigorously).
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10
Stir to blend, then add the flaked sea salt.
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11
Pour the caramel into the prepared cake pan.
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12
Let cool 5 minutes.
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13
Peel, quarter and core the apples.
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14
Cut into 1/2-inch thick slices.
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15
You don't want to cut the slices too thin because they will fall apart or break down when cooked - the 1/2-inch slices will hold their shape.
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16
Fill a large bowl with water and add the lemon juice.
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17
Place the apple slices in the acidulated water and set aside.
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18
This will keep the apples white.
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19
Place the cake pan over a stovetop burner, but don't turn the burner on.
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20
Lay 2 apple slices in the center of the pan on top of the caramel.
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21
Arrange the remaining apple slices in a circle, overlapping one another so that the end result looks similar to a rose.
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22
While layering, occasionally press down on the apples to make sure they all fit into the pan.
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23
If the caramel starts to set, turn the heat on very low to help loosen it up.
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24
With an oven mitt (the pan may be hot), pop the pan into the oven.
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25
Bake until the apples are tender and the caramel bubbles thickly, about 1 1/2 hours.
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26
Meanwhile, unfold the pastry sheet on a lightly floured work surface.
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27
Using a clean 9-inch round cake pan bottom as an aid, trace and cut out a 9-inch round from the pastry.
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28
Remove the pan from the oven.
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29
Top the apples with the pastry round, pressing down and tucking in the edges.
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30
Pierce or dock the pastry all over with a fork.
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31
Return the pan to the oven and bake until the pastry is golden, about 25 minutes.
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32
Remove from the oven and cool the tart completely in the pan.
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33
Invert a platter or cake stand over the cake pan.
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34
Hold the platter and the pan and invert.
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35
The tart will fall out onto the platter.
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36
If the tart does not cooperate, run the edge with a knife and place over medium heat until slightly warmed, then invert the pan onto the platter.
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37
Cut into wedges and serve with vanilla ice cream, if desired.
