You need for a large Tart (serves 6 to 8 ):
6 apples (Rome or Jonathan)
3.5 oz granulated sugar
1.8 oz unsalted butter
1 sheet shortcrust pastry (see below)
see following


Home made Shortcrust Pastry:
7 oz all purpose Flour
4.4 oz salted Butter
1 Egg
2 tbsp Water


Make the shortcrust pastry : Cut the butter into 1.5cm (½ inch) dices and rub into flour, lifting the mixture to add air, until it resembles breadcrumbs. Make a well in the middle of the mixture and stir in the egg and water.You obtain a soft but not sticky pastry.Cover tightly and sit in a fridge for 30 minutes. Roll out to the required thickness.

Pre-heat oven 400°F.
First cut the apples in halves, core them, then cut in quarters and peel them.
In a skillet, make a caramel with the sugar and 3 tablespoons water.
When caramel is golden, stir in the unsalted butter, mix and pour this "buttery" caramel in a 9-in cake pan.
Arrange the apples, overlapping them in a circular pattern, over the bottom of the round pan (“cut side” up).
Place the sheet of pastry over the apples.Pat down, seal the edges so that the pastry fits the molds. Evenly pierce with a fork.
Put the pan on a baking sheet, then bake for 30 to 35 minutes or until the pastry is golden brown.
Remove the pan from the oven. Place a plate over the top. Quickly and carefully invert the two.Tap the bottom of the mold to loosen the mixture.
To be served with tea or hot chocolate.