Preheat oven to 350° (175° C).
Heat the sugar and butter over medium heat until it turns golden brown. Be careful not to burn.
Peel and halve the apples, scooping out the seeds with a spoon.
Place the apples in the caramel and cook, moving them around so all are covered in sauce, for about 10 minutes.
In a 9 inch oven ready dish, place apples rounded side down, filling in gaps with cut apples.
Dot with small pieces of butter.
Roll the pasty dough out into a circle slightly larger than the pan, about .02 (5mm) inches thick.
Place the pastry circle over the apples, tucking in the edges all around the dish.
Brush with melted butter.
Bake 30-40 minutes or until pastry is golden brown and caramel is starting to ooze from the tart.
Let cool for about 1 hour before serving. It will smell so good this will be hard to do!
Use a plate to carefully turn over tarte. I placed it back in the pan as I thought it looked pretty for serving.