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1
Preheat the oven to 425F.
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2
Generously butter a 9-inch metal pie plate; set aside.
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3
Line a baking sheet with parchment paper, and set aside.
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4
On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4 inch thick.
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5
Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.
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6
Meanwhile,in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup.
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7
Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes.
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8
Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate.
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9
Immediately add the butter, distributing evenly.
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10
Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served).
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11
Drape the chilled dough round over the apples to cover the mixture completely.
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12
Bake until golden, about 25 minutes.
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13
Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat, such as a Silpat.
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14
Remove the tart from the oven, and immediately invert it onto the mat, working quickly but carefully to avoid contact with the hot caramel.
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15
Using tongs, carefully lift the pie plate off of the tart.
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16
Transfer the sheet to a wire rack to cool.
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17
Serve warm with creme fraiche, if using.
