To make the pastry, cream the butter and sugar in a bowl until pale and creamy.

Beating the egg, then sift in the flour and salt and mix to a soft dough. Knead lightly on a floured surface then wrap and chill for 1 hour

Grease a 23 cm cake tin then add 4 tablespoons of the butter. Place the cake tin on the halved and melt the butter gently. Remove and sprinkle over half a cup of the sugar

Arrange the apple slices on top, then sprinkle with remaining sugar and dot with remaining butter

Preheat the oven to 230°C

Place the cake tin on the harbour over a low to medium heat for about 15 minutes until light golden caramel forms on the bottom.

Remove the tin from the heat

Roll out the pastry on a lightly floured surface 2 around the same size as the 10 and lay on top of the apples.

Take the pastry edges down round the edge of the apples

Bake for about 25 minutes until the pastry is golden.

Remove the tart from the oven and leave to stand for about 5 minutes

Place an upturned plate on top of the tin in holding the 2 together with a dish towel turn the apple tart out onto the plate serve while still warm with whipped cream