Light brown sugar, to layer the bottom of the dish
Butter, a few knobs to scatter over the sugar
Cooking apples, about 4
Puff pastry, half a packet
Start by turning the oven on to 180°c. Prepare the apples by pealing and coring them. Slice them into circles and don't worry if some are odd shapes.
Make a thin layer of sugar in the base of a large tart dish to cover the bottom. Then place small knobs of butter over the sugar, roughly 8 knobs for a large dish. Start to layer the apple slices neatly on top of the butter and sugar at an even level.
Put this in the oven for 5 minutes to slightly soften the apples. Meanwhile, thinly roll out half a packet of puff pastry. Remove the dish from the oven and place the pastry on top of the apples, make sure it covers the whole dish and fold in any excess bits.
Cook the tart for 15/20 mintutes, until the pastry is brown and cooked. When it is ready, put a plate on the dish and turn the tart upside down so that it becomes a tarte tatin. Serve both hot or cold, with creme fraiche, yoghurt or cream.
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