Preheat oven to 425F

Peel and cut the apples in half. Scoop out the core. Place in a bowl and sprinkle with lemon juice to stop them from turning brown.

Place the first puff pastry dough sheet on a lightly floured flat surface. Cut the remaining sheet into four equal pieces, then place them around the sides of the first sheet and press gently to seal the seams. You may cut the dough into a round sheet if you wish, but I just tuck the corners down into the pan around the apples. Cover the dough with a sheet of plastic wrap till needed.

Place the butter peices evenly around the bottom of a 9-10 inch diameter heavy cast iron or other oven safe pan. Sprinkle the sugar evenly over the top of the butter. Sprinkle a pinch of salt and 1 tsp. of Cinnamon over the sugar.

Place the apple halves rounded side down on top of the sugar. You can slice some of the halves in half in order to fill in any gaps and make a pretty design. The bottom will become the top, so make it pretty!

Place the puff pastry over the top of the apples and tuck the pastry underneath the apple halves around the entire edge of the pan. Prick the pastry all over with a fork to allow steam to escape.

Place the pan on the stove over high heat till you can see the sugar syrup bubbling at the bottom of the pan, then turn to medium high and cook for 15 minutes,

After 15 minutes, turn off the heat and spoon some of the syrup from the edges of the pan over the top of the puff pastry. The dough will have puffed up quite a bit, so when you spoon the syrup over the pastry, press down on the dough to let the steam escape. Spread the syrup evenly over the entire top of the puff pastry so that it will crisp nicely in the oven.

Place the skillet into the oven and bake until the pastry is a deep golden colour, about 20-25 minutes. Leave to cool for 5 minutes before turning over on a plate.