Toffee Apple Tarte - butter

Method

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