Pre-heat oven to 200°C
Peel, core and halve apples.
In a heavy base fry pan, heat to a medium temperature, add butter and sugar. Do not stir mixture as this will cause it to crystalise, but you can shack pan a little, to help it mix together. You want the sugar butter - caramel mix to become a light to medium golden colour before adding fruit. Arrange in a circular pattern and continue to cook, do not stir at any point - a gentle shake of the pan. This process takes 20-30 minutes.
Once caramel fruit mix is ready, lay pastry disc over fruit - gently tuck pastry in around the sides. Place into you hot oven and cook for 20 minutes or until pastry is golden and cooked.
Remove pan from oven, place serving plate or tray over pan and flip to unveil your beautiful tarte tain.
Serve warm with cream or ice cream.