For the Caramel
4 T (60g) unsalted butter
2 cups (400g) sugar

For the Tart
5 medium Granny Smith apples, peeled, cored and thickly sliced (if desired do not peel)
8 oz. (225g) Short Pastry, chilled (good quality ready-made is fine)

To make the caramel – Melt the butter in a saucepan over medium heat, add the sugar and cook until the sugar is dissolved and the mixture is a dark caramel color, stirring frequently with a wooden spoon.

Heat the oven to 400° F (200°C).

Once the caramel is ready, very carefully pour it into the cake pan. Use a 10 inch (25cm), 3 inch high (7.5 cm), round cake tin (don’t use a loose-bottomed pan because it will leak). Don’t touch the pan with bare hands, it will be hot. Use oven mitts to protect your hands. Set aside to allow the caramel cool slightly.

This recipe can be made to this point up to 2 days in advance, cover and leave at room temperature.

Roll out the pastry on a lightly floured surface, cut a circle slightly larger than your 10 inch (25 cm) baking pan, it should be about 1/4 inch (1cm) thick.

Arrange apple slices on top of the caramel, slightly overlapping – this first layer will be the top of your tart when finished. Arrange the rest of the slices on top of the first layer. Don’t worry about overcrowding, the apples will cook down.

Place the pastry circle gently on top of the apples and prick the pastry circle in a few places. Put the cake tin on the tray lined with parchment paper and bake in a hot oven for about 45 min. or until golden brown.

Remove from the oven and allow tart to cool for roughly 10-15 min. on a wire rack. If you wait longer than this, the tart will be harder to remove from the baking pan.

To remove from the pan: Remove the parchment paper from under the cake tin, then place your serving plate face down on top of the tart pan, using a couple of oven mitts, and perhaps doing this over the kitchen sink to reduce getting sticky caramel everywhere, flip the tart onto the serving plate, carefully remove the baking tin. Be very careful at this stage as the caramel will be very hot.

If any apples have stayed in the pan, carefully take them out and put them onto the tart. Also, scrape out any left-over caramel sauce and put it onto the tart.

Serve warm with ice cream, whipped cream or heavy pouring cream.