To prepare pie dough margarine in advance should be cooled or frozen, so it was hard. The water should be ice cold. If you are fast, better to make with butter.

Sift flour together with salt, mix with chopped margarine.

Grind the margarine together with the flour with your hands, but not too zealous, and I will not get puff and shortcrust pastry, which, in principle, has a right to be ))

Adding a little water, shape the dough into a bun. Do it carefully and gently, no need to knead! Wrap it in plastic wrap and send to rest in the refrigerator for at least 30 minutes. You can store the dough in the fridge for a few days, but you can freeze.

Make the caramel. To the sugar add 3 tablespoons of water, stir and put on high heat. Bring to a boil while stirring, and then on low heat leave for another 2-3 minutes. Then pour the caramel into a greased (vegetable) all-in-one high-temperature form.

PS I long ago moved his family to cane sugar. I have all the allergies, and the dark sugar does not react as acute dermatitis, both on the white and especially the chemical sweeteners. I use cane sugar and black sugar with molasses in almost all of their pastries, do with it the kids ice cream and marshmallows. He's just awesome flavor!

Prepare the apples. Cut them into not thick slices. Better if they are sour. Apple juice blended with caramel, and it will be something! If they are large, it is likely you will need one and a half. I have no problem with that - remains happy to "recycle" children.

The Apple slices lay on the caramel. It will be the "face" of our cake.

Remove the dough from the refrigerator, roll it into a circle the size of the form, can be a little more. The thickness of the dough 0.5-1 cm, using the rolling pin, transfer the dough into the pan and cover them with the apples. Fold the edges of the dough inside. Bake in preheated oven at 200 gr. about 30 minutes, until Golden brown test. I have convection mode is usually enough for 25 minutes. The cake is ready remove and let it stand for 10-15 minutes, until the caramel "calm down".

Invert cake "up face" of the dish.

We eat this tart warm, so how good it is cold, I do not know, because there is nothing left. Very soulful with peppermint or Linden tea, and coffee... mmm... with all my heart!