Tarte Tatin

6-8 Granny Smith apples (or firm baking apples - not Delicious etc.)
2 Tbsp. butter
3 Tbsp. lemon juice (half a lemon)
½ - ¾ cup sugar (depening on tartness of apples)
½ tsp. Cinnamon
¼ t. nutmeg

For the caramel:
1 cup sugar
½ cup water - add more if necessary

1 puff pastry crust

Grease a glass baking dish. Pre-heat oven to 375 degrees F (about 190 C I think).

Start the caramel in a heavy bottom pan. Place sugar and water over med-high heat and boil gently without stirring until sugar starts to turn brown. You may have to add water if it evaporates. Take it off just before it starts to burn and pour into greased baking dish.

While caramel is cooking, peel, core, and quarter apples and sprinkle with lemon juice. Sautee in pan with butter, cinnamon, nutmeg. Add sugar to help browning. Turn apples regularly so that the sides are brown and the outside starts to get a bit soft, about 20-25 minutes. Arrange apples on top of caramel (pack them pretty tight), cover with pastry, and bake 25-30 minutes or until crust is done (if it bubbles poke it down with a fork) and apples look caramelized. Remove from oven, let sit 10 minutes, then invert tart onto servinig plate. Traditionally served with crème fraiche, but ice cream or whipped cream are great too.