Apple Tarte Tatin

Combine apples, lemon juice and ½ cup sugar in a bowl and macerate for 1 hour. Pour the apples into a colander with a bowl below to catch the juices.

Preheat oven to 425 degrees F.

In a large skillet, combine the reserved apple liquid, butter and remaining ¼ cup sugar. Cook while whisking until a light caramel is achieved. Remove the pan from the heat and arrange the apple slices in a large pinwheel, nestled in the caramel. Return the pan to the burner and cover the pan. Cook over medium heat for 10 minutes to soften the apples. Remove the cover and continue to cook over medium heat 10 minutes more, basting apples with the juices that accumulate. Let skillet stand for 30 minutes to cool.

Cut the sheet of puff pastry into a circle large enough to cover the pan, lay over apples and cut vent holes. Bake for 30 minutes, or until golden brown. Remove from oven and allow to cool for 30 minutes. Run a small knife around the edge of the tart and place a large serving plate over the tart. Carefully invert the tart onto the serving plate. Cut and serve with ice cream or crème fraiche.