Ingredients

Method

Pre Heat the oven to 200ºC / 390ºF.

Make the pastry by placing the flour and the butter into a mixing bowl and using your finger tips, rub the butter into the flour until the mixture looks like breadcrumbs.

Add the salt to the mixture and stir through.

Add the egg yolk to the mixture together with the water and knead the dough together. You should have a smooth ball of dough.

Put this into the fridge for 45 minutes and we can make the caramel sauce.

Using a heavy bottomed frying pan suitable to go into the oven , on a medium high heat, sprinkle about a 1/3 of the sugar into the pan and allow the sugar to melt stirring very carefully and gently, once the first bit is melted sprinkle some more on top and gently stir and continue until all the sugar has been added and has melted into a rich golden caramel. Add the calvados to the caramel, stir gently and set aside. If you don't have an ovenproof frying pan use your usual frying pan or a saucepan to make the caramel and pour the caramel into the bottom of a shallow baking dish instead and set aside.

Set the pan aside whilst you peel core and slice the apples.

Sprinkle the cinnamon over the apple slices and carefully arrange them into the frying pan starting on the outside and working into the middle of the pan on top of the caramel. The bottom of the pan should be completely covered by the apple slices.

Take the chilled pastry and roll out into a circle just larger than the top of the pan you are using. Place it on the top the apples and tuck the edges into the pan like you would a blanket.

Place into the oven for 40 minutes until the pastry is golden brown.

Allow the tart to cool in the pan for a few minutes and then very carefully invert the tart onto your serving plate.