Pre heat the oven to 180c. Roll out the pastry and cut a round that is just a little larger than your pan
Melt the butter in the bottom of your skillet over a low heat
Take the pan off the heat and stir through the sugar, then spread the sugar/butter mixture over the bottom of the pan
Peel and core all the apples and cut into segments, each a quarter of the apple
Lay the apples on top of the sugar butter mixture, working around the edge of the pan so that each segment overlaps. Fill the centre with another round of apple quarters. Keep a few segments to one side
Now return the pan to the hob and bring to a fast boil. Cook for around 8-10 minutes until the sugar syrup starts to caramelise.
Flip each segment over, keeping the design. Use the reserved apple segments to fill any gaps
Cook for a further 5-8 minutes till the apples start to soften and the caramel is a deep golden colour
Top the mixture with the pastry and fold the edges over pushing them down around the rim of the pan.
Put the tart in the oven and bake for around half an hour till the pastry is golden brown
Take the pan out and allow the mixture to cool for about 10 minutes. Then, run a round bladed knife around the edge of the pan. Turn out onto an inverted plate.
Serve with clotted cream or extra thick double cream.