Prepare all the ingredients.

Put the butter and sugar on a pie pan. Put this pan on the stove.

Mix these two ingredients with a wooden spatula.

Prepare a brown caramel. Beware not to let it darken too much, your pie would become bitter.

Peel, seed and cut the apples in slices.

Put the apple pieces on the cold caramel.

If you have some apples left, cut them in smaller pieces and put them on top. Add cinnamon (optional). At this stage, to speed up the cooking process, I cover the apples with aluminium foil and cook for a few minutes (5 to 10) on high heat. The apples will soak the melting caramel and they'll be already half cooked.

Flour your counter. Roll out the shortcrust pastry to 3-4 mm thickness, and give it a round shape with a slightly larger diiameter than the pan.

Cover the apples with the dough.

Fold the edges inside the pan.

Bake in a warm oven (180-200°C or 356-392°F) until the crust is completely baked.

The crust is almost baked and the caramel starts to leak on the sides. When finished, take the pie out of the oven.

Cover the pan with a larger one, and unmold the tatin when still warm. Don't wait or it'll be too late!!!

Serve it plain, without custard nor creme fraiche nor ice cream. Otherwise it's not a tarte tatin anymore.