Preheat the oven to 425 degrees.

Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.

Roll out the pastry dough. I used a 10 inch plate to cut out the top to my tarte.

In a cast iron skillet (or other oven safe pan), melt 1/4 cup of butter over medium heat. As soon as it is melted, stir in 1/2 cup of sugar and 1/2 teaspoon of salt. Keep stirring until it starts to thicken and turns light brown.

Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.

Remove from heat and carefully cover with pastry dough. I used the end of a fork to press down the edges around the apples, an improvisation that actually worked. Poke some steam holes in the dough.

Bake in the oven for 20 minutes, until the puff pastry is nicely browned. Let it cool for 5-10 minutes.

Hold the plate over the skillet, and with oven mitts on, carefully turn it over.