First prepare the crust. Combine the flour, sugar and salt. Cut in the cold butter. (The easiest method is with use of a pastry cutter. However in the absence of such modern niceties, two knives and some light ninja skills with suffice.) Add just enough water until the dough becomes soft. Set aside to rest for 30 minutes.

Preheat the oven to 465° F (240° C).

Prepare a round cake tin with 3-1/2 Tbsp (50 g) of butter and 1/4 cup (50 g) of sugar. Here you can take advantage of your preheating oven to first melt the butter in the pan and then sprinkle the sugar evenly on top.

Peel (not optional), core and slice the apples into ½ inch (1-2 cm) slices.

Place the slices into the pan with the round part of the apple facing the butter-sugar layer with the end esthetic in mind.

Sprinkle 1/8 cup (25 g) of sugar on top of the apples.

Roll out the well-rested dough to a (circular, optional) shape roughly 1 inch (2 cm) larger than the baking pan. Place the dough on top of the apples and tuck it in around the edges.

Bake the tart for 30 minutes until the crust is golden.

Let cool 5 minutes before attempting one of the most dangerous and exhilarating feats of your young baking career, turning the tart over onto a plate.

Combine the rest of the sugar and the butter. Spread over the apples and place under the grill in the oven.

The idea is to caramelize the sugar, not burn the tart.

The tart can be served hot or cold. Traditionalists will tell you that a Tarte tatin served with anything other than crème fraîche (sour cream), is not a Tarte tatin. That said, ice cream could also be quite nice.