Directions

Peel and halve the apples and remove the cores. Melt the butter in the tin over a low heat. Add the sugar and stir with a wooden spoon for about 5 minutes or until it starts to caramelise. Add the apples, cut the side up, sprinkle with lemon juice and continue to cook slowly for about 25 minutes, watching to make sure the sugar doesn't burn. Put the tin into the oven for 5 minutes. Remove and cover with the pastry tucking the extra down around the edges. Replace in the oven and cook for 15 minutes or until the pastry is golden brown. Stand it on a cake rack for about 25 minutes, then turn out the tart onto a large plate. Serve it warm with whipped cream or vanilla ice cream.