• Peel, core and quarter your apples, thinly slice the apple quarters, setting aside the end pieces and roughly chopping those for about ½ cup of chopped apple pieces.
• Place peel and cores in a pan and set aside.
• Arrange the apple slices in a circle on the crust, slightly overlapping, 4cm in from the pastry edge.
• Spread chopped apple inside the circle, then arrange remaining slices in concentric circles on top, working towards the centre and overlapping slightly so there aren't any gaps.
• Fold pastry edge over to create a crust, pressing to seal. Chill for 15 minutes.

Bake

• Preheat your oven to 200 degrees and brush the edges of your pastry with butter.
• Sprinkle the apples with sugar and bake for 40-45 minutes until a nice golden brown color appears.

Make Caramel Sauce

• Meanwhile, add your apple juice and ½ cup of sugar to the pan with peels and cores. Cook over medium heat, stirring occasionally, for 20 minutes, then strain to separate from the solids.
• Return to pan and simmer for a further 10-15 minutes, stirring occasionally, until syrupy.
• Stir in your caramel and keep warm.
• Pour your sauce over the top of your tart and serve with icecream!