method

1. Place all the sugar into a medium oven proof frying pan


2. Slice butter into 5 pieces and place onto the sugar in the pan


3. Peel and cut the apples in half and take out the core and place on top of the butter and sugar


4. Roll the pastry about 2mm thick and wide enough to cover the pan with enough to overlap and lay over the apples making sure to tuck neatly under


5. Pop the pan onto a medium high heat and gently start to caramelise the sugar and butter mix making sure not to burn, this should take 10-12 minutes


6. Pop the whole pan in a preheated oven @ 170 degrees for 12 minutes


7. Remove from the oven and leave to stand for 5 minutes, then pop a plate on the pan and carefully turn the tart upside down and out of the pan