Tarte Tatin

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For the caramel, melt the sugar, add the butter, and mix vigorously until smooth.
Pour the caramel into an 18 cm diameter mold.
Neatly arrange the apples, previously peeled and cut into quarters, then into thin slices.
Bake for 40 minutes, take them out, cover the apples with a weight, then put them back in the oven for another 40 minutes.
Meanwhile, roll out the dough to an 18 cm diameter. Put it in the freezer.
Remove the weight from the apples, add the dough on top, and put it back in the oven for another 30 minutes.
Let it cool down and refrigerate overnight.
Turn the tart upside down onto a plate. Enjoy!