Peel apples and slice it into four.
Remove the seeds and place all the apples in a bowl.
Add lemon juice and 1/3 cup of sugar and mix well.
Keep it aside for 30 minutes. The apples will let out water and you need to discard it.
In a pan mix together butter and remaining sugar.
Keep on stirring until the sugar melts and starts changing colour.
Keep stirring and the sauce will become dark. Once it reaches the perfect colour, add the apples to the sauce.
Keep on stirring and allow the apples to cook until tender.
It will take nearly 30 minutes to cook the apples on medium low flame.
Now remove the apple from flame.
Preheat oven to 190°C.
In a 10" cake tin, arrange the apples with the round side down.
Roll out the cold puff pastry into a circle.
Cut out an inch larger than the tin.
Place the pastry on the apple and tuck the sides inside the pan.
Bake in oven for 35 minutes.
Now increase temperature to 200°C.
Bake for 5-10 minutes.
Remove the tin from oven and allow it to sit on counter until the syrup stops bubbling.
Place a large serving plate on the tin and carefully flip it. Be very careful as the syrup will spill out. Do it on top of the sink if possible.
Slice it and serve it hot along with a dollop of unsweetened whipped cream.
