For the base:
200g plain flour
2 egg yolks
2 tablespoons cold water/milk
pinch of salt
For caramel sauce:
200ml single cream
1 tablespoon flour
pinch of salt
3-4 apples, cored and thinly sliced
1. Start with preparing the base. Cream together butter, sugar, small pinch of salt, then rub in the flour and egg yolks. When the mixture looks like breadcrumbs add the cold water or milk. Gently make a ball out of the mixture, but be careful, do not over work the dough, otherwise it will become too elastic and chewy. Wrap the dough ball in cling film and place in the fridge for at least 30 minutes.
2. Make the caramel sauce next. Tip the sugar into a heavy-based frying pan, add the water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and pinch of salt. Let it cool.
3. Preheat the oven to 200C. Remove the dough from the fridge, roll out to 5mm thickness. To lift pastry, roll dough around a floured rolling pin and then unroll over the tin. Trim any overhanging edges of pastry with a sharp knife. Prick the dough with the fork and top it with the prepared apples. Put it in the oven for 20 minutes.
4. Meanwhile add the eggs and the tablespoon of flour to the cooled caramel and mix well until combined. Remove the tart from the oven and pour the caramel mixture all over the tart with the apples. Reduce the oven temperature to 160C. Place the tart back to oven and bake it for the next 40 minutes. Let it cool completely before serving.