Melt the butter in an oven proof skillet. Add brown sugar and five spice powder and cook over medium heat until the sugar is dissolved and the caramel mixture begins to get bubbly.

Arrange the apple wedges evenly in the caramel in the bottom of the pan.

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Pour sour cream and cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll one of the dough rounds into a circle about an inch larger than the diameter of your pan. You can free the other dough round for another time.

Place the pastry over the apples, slightly tucking in around the edges. Cut a couple of small slits in the pastry with the tip of a sharp knife to allow steam to escape.

Bake in a preheated 425 degree F oven for 15 minutes then reduce the heat to 375 degrees for an additional 10-15 minutes until the crust is evenly golden brown.

Just before serving, place a serving plate over the pan and flip over to invert the tarte, fruit side up. Do this just before serving or the juice from the apples can cause the pastry to get soggy if it is allowed to sit for too long. Delicious served with vanilla gelato.