Peel and core the apples, thinly slice the apples. (Soak them in water to prevent oxidation and drain before use)
If needed to line the baking mould with parchment at the bottom.
In a saucepan over low heat add in the butter, once the butter has melted add in the sugar. Gentle mix until most of the sugar has dissolved.
Add in the apples, lemon juice and cinnamon. Increase the heat to medium and keep stirring till the caramel become golden and apples are soft.
Pour the mixture into a baking tin, arrange the apples nicely in 1 layer.
Cut the puff pastry to a szie to fit the tin/mould.
Place your puff pastry on top of the apples (this will be the bottom of the tart when turned over), while tucking the excess parts into the sides of the mold. Poke a few holes to release the steam.
Bake it at 190°C for 20-30 minutes or until the crust is golden brown.
Let it rest for a few minutes, then turn over the tart onto a prepared plate before serving.
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