Pre-heat the oven to 400ºF.

Roll out your pastry in to a square slightly larger than the pan you will cook it in. Use the pan to cut out a circle of pastry that will cover the apples in your pan.

Dock the pastry circle with a fork and place in your refrigerator.

Peel, core, and quarter your apples into a large bowl. Cover with the lemon juice to prevent browning of the apples. 

In a cast iron skillet, or oven same saute pan, melt the butter, sugar, and water. Cook for 5-6 minutes until the syrup begins to thicken.

Add the apples and a pinch of salt to the pan. Turn the apples frequently in the pan to ensure they cook evenly and are completely coated in caramel sauce.

Cook for 12-15 minutes until the apples begin to get tender and the caramel starts to brown. 

(Optional) Arrange your apples in a concentric circle overlapping slightly.

Place your pastry circle on top of the apples and use a fork to gently press the edges down the side of the pan around the edge. 

Bake in the preheated oven for 45-55 minutes until the pastry is golden brown.

Remove from the oven and and let the pan cool for 5-10 minutes.

Place a serving plate over pan and flip the tart out on to the plate. 

Allow the caramel to cool and setup for another 30-45 minutes before serving.