– Arrange the apple quarters in concentric circles to fill the pan. – Flip the apples to brown on the other side & cook until the apples are caramelized & crisp-tender.
– Remove the pan from the heat & lay the dough over the apples. – Use the tip of a paring knife to tuck the dough between the apples and the pan.
– Bake until the crust is golden brown. Wait 5 minutes for the caramel to settle. – Place a serving platter over the warm tart and flip the tart onto the platter. Serve warm.