Ettore's Apple Tarte
Ettore's, Sacramento, CA

Pastry
8 ounces unbleached white flour about (1 1/2 cups)
1/2 teaspoon fine sea salt
5 ounces unsalted batter (10 tablespoons), cut into
1-inch pieces and chilled.
4 to 5 tablespoons cold water
Caramel Filling
8 ounces granulated sugar (about 1 cup)
4 tablespoons water
2 ounces butter (4 tablespoons)
6 small tart apples, cored, peeled, and cut
into quarters or eighths.

Combine pastry ingredients to create a dough. Roll out dough to form circular pastry.
NOTE: A store-bought for pastry can be substituted for the dough.
Core apples, cut them into eighths.
Cook caramel ingredients (sugar, water and butter) in saucepan until golden brown.
Pour caramel into baking pan and place the apples on top of the caramel. Cover with pastry dough and crimp to seal.
Bake in oven at 375 degrees F for 45 minutes.
When its done turn over the pan - just like an upside-down cake.