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180 g plain flour
2 tablespoons sugar
1 pinch salt
100 g cold butter
3 tablespoons cold water

Topping:
4 apples
some Calvados (apple schnapps
2 tablespoons sugar
1 teasponn cinnamon

Butter for the pan
some sugar
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Mix flour, salt and sugar in a bowl, add cold butter flakes, stir well to combine and add some water to get a smooth puff pastry; cover and allow to rest for one hour.
Pare, core and finely slice apples, sprinkle with Calvados and let steep for 15 minutes. Butter a springform tin, sprinkle about 1-2 tablespoons sugar, spread the apples slices onto it and place the dough in the form, pulling over the apples, slightly pressing and pulling it up the tin's sides. That's why dough must be larger in size than the tin. Poke holes into the dough with a fork.
Preheat the oven, bake at 180° C for about 35 minutes. Remove from the oven, cool, turn out onto a plate. Sprinkle with caster sugar.
Tip: When you have children, just leave the Calvados, take apple juice or lemon juice. Also serve with a dollop of whipped cream or a scoop vanilla icecream.
Also use other fruits i.e., apricots. Tin must be watertight otherwise water from the apples may drip down to the oven's base.