1 C sugar
1/3 C water
5 medium, firm apples (about 1 ¾ lbs)
2 tbsp butter
½ C sour cream
1 ½ tbsp fresh lemon juice
¼ tsp salt
1 sheet prepared puff pastry (about ½ lb)

Preheat oven to 400 degrees F.

Dissolve sugar and water in a saucepan over medium heat, stirring until mixture is clear, about 6-8 minutes. Turn heat to high and cook without stirring until caramel turns a honeyed brown colour, about 5 more minutes. Remove from heat immediately and cool while preparing apples.

Peel, core, and quarter apples. Melt butter in a large ovenproof skillet. Arrange apples in skillet in a pinwheel pattern and cook on medium heat for about 8-10 minutes, until apples begin to soften.

Carefully stir sour cream into cooled caramel.

When apples begin to soften, sprinkle on lemon juice, salt, and then pour caramel mixture evenly over the top.

Trim corners of puff pastry to make a rough circle. Fit pastry over apples, turning in edges around the inside of the pan. Bake for 30 minutes, until pastry is puffed and golden. Remove from oven and let stand 5 minutes. Invert onto a large plate. Serve warm.

Yield: 8 servings

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