Tarte aux Pommes by Christylle

You need: pastry, about 4 large cooking apples, or others but the cooking apples work best, a little sugar, ground cinnamon if you like it.
Buy a packet of sweet pastry to spare you some time and work.
Line a metal tart dish with the pastry and put it in the fridge (That's supposed to stop it shrinking...)
Peel core and chop 2 of the large apples and cook in a pan with a very little water, just so that it does not burn, lid on, until reduced to mush. Let it cool and mash it up if there are still lumps. Hopefully it is not too runny. taste for sweetness and add sugar accordingly (I don't like it too sweet but that is a matter of taste)
When cool, turn on the oven, 180, get your pastry case out of the fridge, pour the apple puree into it, spreading it round. peel core and slice thinly the remaining apples and put the slices on top of the puree making a nice pattern, usually concentric circles. Sprinkle with sugar and a little ground cinnamon if you like. bake, on an oven tray, until cooked and nicely browned on top.