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Cut a 10-inch round using a plate as a guide. Chill.
Spread butter thickly on bottom and side of skillet and pour sugar over bottom.
Arrange apples vertically on sugar, packed tightly in concentric circles.
Cook 18 – 25 minutes over moderately high heat until juices are golden and
bubbling.
Bake 20 minutes, remove from oven and lay pastry round over apples.
Bake until pastry is browned, 20 – 25 minutes. Cool at least 10 minutes.
Before serving, invert tart onto platter. Brush excess caramel from skillet over apples.
Serve immediately.
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