Core and peel apples. Cut apples in half vertically. Slice cut apples into paper thin pieces with vegetable peeler or a mandoline. Toss sliced apples with a lemon juice to prevent browning.

Place 3 oz of sugar in a saucepan over low heat. Using the handle of the pot swirl the sugar every once in awhile. The sugar will start to turn amber around the edge of the pot as it does continue to swirl the pot until the white sugar disappears into the melted amber colored sugar. Turn off the heat and remove the pot. Pour 1 tablespoon of caramelized sugar into bottoms of muffin tins. Place apples slices in a circular pattern with each slice overlapping one another. Arrange second layer working in the opposite direction of the first; continue until muffin hole is almost filled. Leave 1/4 inch space from top for pastry dough. Cover pan with foil and place in the oven for about 10 minutes until apples soften.

Remove pan and sprinkle remaining sugar on top of apples and then place a 2-3 small dots of butter on top. Lastly, cover tops with pastry dough. Turn oven down to 450 degrees F and bake for about 15-20 minutes or until pastry is golden brown.

Allow tarte tatin to cool for 2-3 minutes. Run a knife along the edge of pan to release the sides and then place parchment lined bakesheet directly on top of muffin pan and holding both pans together quickly flip it over so that the bakesheet is the bottom. Sharply tap pan muffin pan for the Tarte Tatins to be released.