2.Peel, core and quarter apples; combine apples and juice in medium bowl.
3.Brush 2 pastry sheets with water; top with remaining sheets, press sheets firmly together. Cut an 18cm round from both pastry sheets.
4.Combine sugar, butter and the water in medium frying pan; stir over heat until sugar dissolves. Bring to the boil; reduce heat, simmer, without stirring, about 15 minutes, shaking pan occasionally, until dark caramel in colour. Allow bubbles to subside, carefully pour caramel into 2 shallow 16cm-round fluted metal pie tins. Add ¼ cup water to the hot frying pan; reserve caramel.
5.Position apple quarters in tins. Cut any remaining apples in half and place in tins to fill in any gaps.
6.Brush apples with reserved caramel; cover tarts with foil, bake 15 minutes.
7.Remove foil from tarts; carefully top apples with pastry rounds, tuck pastry down between the side of the tin and the apples. Bake about 30 minutes or until pastry is golden-brown.
8.Stand 1 hour before turning onto serving plate.
It’s important to pack as many pieces of the apple into the tins as possible; the apples shrink during cooking. Golden Delicious apples are the best for this recipe, but Granny Smith will do the job, too. Instead of making 2 smaller tarte tatins you could make 1 larger one. If doing so, reduce pastry sheets to two and cut into a 23cm round and use a 22cm-round metal pie tin.