By request - French Apple Tarte - my way.

For those of you who have a metal French tarte dish with corrugated edges in thin tin -
For this is what you'll need to make this apple tarte.
250g of plain flour
125g unsalted butter - not marge or any of the other horrible things people eat now a days
About 1k of eating apples - not cooking apples please ie Bramleys wont do for this.
A pinch of salt
A teaspoon of sugar
More unsalted butter
Sugar
Rub butter into flour until you have fine crumbs, add a tiny amount of cold water  - just enough to hold the dough together. If you put too much in it makes the pastry go hard.  It should melt in the mouth
Heat the oven as hot as it will go - put the shelf high up.
Roll out the pastry nice and thin and line the tin tarte dish.
Peel and core the apples and slice thinly and arrange like a flower on the pastry starting in rings working to  the centre.
Sprinkle sugar over the apples - quite generously and dot pieces of butter all over the sugar.
Cook in a very hot oven until the apples begin to go golden brown.
The pastry should be cooked by then but if in doubt leave it a bit longer.  Around 20 minutes should be enough.
The trick is a very hot oven and a very thin metal dish.= properly cooked pastry.
Best eaten warm with cream or Chantilly  cream - whip cream add some icing sugar and vanilla extract.
Custard best kept for Apple Pie as it will make the pastry soggy.