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1
To make the pastry, cream together the butter and sugar until light and creamy.
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2
Gradually mix in the flour.
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3
Stir in the beaten egg and mix just until the dough comes together.
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4
Turn the mixture on to a lightly floured surface and knead a few times until smooth.
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5
Wrap in plastic wrap, and refrigerate for at least one hour and up to 24 hours.
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6
Preheat the oven to 425F (220C).
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7
For the topping, melt the butter in a 12in (30cm) ovenproof frying pan or flameproof shallow round baking dish over medium heat.
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8
Stir in the sugar.
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9
Increase the heat to medium-high and cook, stirring often, for 5 minutes, or until the mixture is bubbling and light brown.
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10
Remove from the heat.
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11
Arrange the apples, rounded sides down, tightly packed together, in the pan.
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12
The pan will be full.
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13
Roll out the pastry into a round just large enough to fit over the top of the apples.
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14
Arrange the pastry on top of the fruit and tuck the edges into the pan.
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15
Bake for 30 minutes, or until the pastry is lightly browned.
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16
Let cool for 10 minutes.
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17
Heat the pan briefly over medium heat, shaking it gently to be sure that the apples aren't sticking to the skillet.
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18
Hold a round platter over the pan.
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19
Using pot holders, holding the pan and platter together, invert them to unmold the tart.
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20
Serve warm.
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21
Variation: Tarte aux Poires
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22
Substitute 68 small ripe pears, such as Bosc, for the apples.
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23
Small pears give the best results.
