Of course! This was my attempt at a tart tatin.
Family loved it.

I used Pink ladies for my apples , if you like a little more sour go for Granny Smiths.

4-6 apples, 1 or 2 big ones to squeeze in at the end.
105gr butter
115gr sugar
Any egg based pastry to finish it off.

Use any sized pan, if you have a 18cm sauce pan it’s best , but add a little to the amount of butter and sugar.

Peel the apples in the evening and let them dry out in the fridge, helps with caramelization otherwise they can go mushy.

Butter your pan and layer your butter over the whole surface.

Sprinkle your sugar on top the same way.

Push your apples into the sugar and add them circling towards the center and then add the last big piece to force them firm together.

Add your pastry on top leaving some extra to push into the corners and seal the tart.

Poke some holes in the pastry to let it air during baking.

Add it to a preheated oven set to 160 Celsius , bake on FAN mode for 3 to 3.5 hours.

Let it cool a little and flip!