Peel, quarter the apples and take the core out, reserve.
Place the tin or pan on a medium heat and melt the butter, sugar and vanilla together with a heat proof spatula until you obtain a smooth golden caramel.
Place the apple on the caramel side by side like flower petals and place the rest on top evenly.
Roll your pastry a little bit bigger than your pan but not too thin and place it over the apple and tuck it in all around the side.
Place tart in the oven at 180C until pastry is completely cooked and see the caramel boiling over on the sides.
Let it cool for about 1 hour and put it back on the stove to melt the caramel, then place large plate over the tart and turn it upside down and lift the tin off.
To be served with a big dollop of crème fraiche.