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Ingredients:

1/2 lb. puff pastry
2 apples, firm but ripe (somthing tart, Mackintosh, Cortland etc)
3-4 oz. sugar
1 oz. unsalted butter
1 oz. lemon juice

 

Directions:

Preheat oven to 400. Peel, core and slice apples. Using a 2 quart saucepan, place  apples rounded side down in circular pattern with the bottoms facing towards the centre.  If necessary, trim the stem end so they will fit snugly in the bottom of the pan. Sprinkle  with sugar. Dot with butter and top with lemon juice. Roll puff pastry to 1/8 inch 8 inch  circle. Place pastry directly on top of fruit mixture in saucepan and bake 25-30 minutes,  or until the pastry is golden brown and fruit sauce is bubbling around edge. Remove  saucepan from oven and quickly invert onto serving plate, being careful not to touch the  hot caramel. Cool slightly before serving.

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