Peel and core the apples cutting each apple into quarters
Roll out the pastry to a circle just larger than the tin and refrigerate
Place the 75 G of sugar in the Tarte Tatin tin and heat gently until it caramelises. Stir in the 30 G of butter and leave to cool, pouring off any excess butter.
Pack the apples neatly into the TT tin, Place butter slices on top and sprinkle with cinnamon and the 135 G of sugar
Bake at 180 C for 25 minutes until apples soften
Place second pastry circle over the apples and cook for a further 30 mins
Remove and cool. Then turn tarte over and serve with lots of cream