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1
Lightly grease a 9 inch, loose - bottom fluted tart pan.
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2
Roll out the pie dough on a lightly floured counter and line the pan with it.
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3
Then roll the rolling pin over the pan to trim the excess dough.
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4
Or fit the dough into a pie plate and crimp the edges.
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5
Put a piece of parchment paper into the tart shell and fill with dried beans (or baking pebbles).
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6
Let chill in the refrigerator for 30 minutes then bake for 10 minutes in a preheated oven, 375F/190C.
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7
Remove the beans and the paper and return to the oven for 5 minutes.
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8
Meanwhile, take 4 apples, cut each into 8 pieces and toss in the lemon juice.
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9
Melt the butter in a skillet and saute the apple pieces until just starting to brown and caramelize on the edges.
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10
Remove from skillet and let cool.
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11
Slice the remaining apples thinly, put them in a pan with the superfine sugar and cook for about 20 minutes, until soft.
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12
Spoon into the tart shell and arrange the reserved apple pieces on top in a circle.
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13
Bake for 30 minutes.
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14
Put the granulated sugar and water in a pan and heat until the sugar dissolves.
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15
Boil to form a caramel.
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16
Remove from the heat and add the cream, stirring constantly to combine into toffee.
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17
Remove the tart/pie from the oven, pour the toffee over the apples and let chill for an hour.
