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1
Preheat oven to 400 degrees.
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2
Melt the butter in a nine-inch cast-iron skillet.
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3
Sprinkle with the sugar and cook over a high heat, stirring constantly, until the mixture has turned a caramel color.
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4
Remove from heat.
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5
Peel, core and quarter apples, slice each quarter in half lengthwise.
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6
Arrange the rounded sides down, in a circle on top of the caramel in the skillet.
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7
Place dough over apples, turning edges under.
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8
Using point of a sharp knife, make slits in the dough so steam can escape while tart is baking.
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9
Bake for 30 to 35 minutes or until apples are tender when tested with skewer and crust is golden brown.
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10
Cool for 20 minutes and remove by inverting a serving plate on top of skillet and turning skillet over.
