Preheat the oven to 230C/450F/gas mark 8

Peel, core and roughly slice approximately 6 dessert apples (Cox or Granny Smith). You will need enough slices to cover the base of the dish.

Slowly heat the skillet with the Butter and Sugar in until sugar foams.

Arrange the apple slices in a circular pattern. Then cook for a few minutes, allowing the caramel to bubble up and over the apples.

When the caramel has started to turn a darker brown, cover the apples with the circle of pastry. Tuck the edge of the pastry down the side of the skillet. Prick the pastry all over with a fork, to prevent it rising.

Put in the oven and bake for 10-15 minutes or until the pastry is crisp.

Remove from the oven and sit for 3 mins, then place a wide flat plate over the dish. Protect your arms and hands with oven gloves then flip the dish over so the tart falls onto the plate the right way up.