I used 5 golden delicious apples which kind of smooshed down. I didn't use a sixth apple because it looked as though I would have too much! Result: Flat...BUT DELICIOUS tart. Original recipe follows:

CARAMELIZED APPLE TART

All purpose flour for dusting
Pie dough, your own 1 crust, or an unbaked store bought refrigerated pie crust
6 T. unsalted butter, room temperature
1/2 cup sugar
6 Rome Beauty or Macintosh apples, peeled, cored and each cut into 8 wedges.

1. Preheat oven to 425. On a floured work surface, roll out pie dough to a 1/8 inch thickeness or unfold store bought dough. Invert a 9" plate on top of the dough; trim dough around plate with a sharp paring knife to form a round. Refrigerate until needed.

2. Assemble tart in a 10" cast iron skillet. Place skillet over medium heat, and cook until sugar mixture is light amber in color and bubbly, 8 to 10 minutes (syrup might brown unevenly).

3. Transfer to oven; cook until apples have softened, about 30 minutes. Carefully place dough round on top; bake until golden brown, about 15 minutes more.

4. Let cool, about 20 minutes. Run a knife around edge of skillet; invert tart onto a serving platter. Replace any apples that may have stuck to bottom of skillet; drizzle with any remaining pan juices. Serve warm or at room temperature.

TO ASSEMBLE TART:
Press the softened butter evenly into the bottom of the skillet, then sprinkle with the sugar. Arrange apple wedges in a cirlce around edge, then fill in the center with remaining wedges.

Recipe from Martha's Everyday Food Magazine via the Cooks Forum on Compuserve