Prepare dough of flour, 100 g butter, salt, 1 tbsp sugar and 1/2 cup water. Form a ball and set aside. While the dough rests on strong fire is prepared caramel from sugar cubes and 3 tbsp water. The hard candy is poured into a pan with a diameter of 18-20 cm. The caramel can be prepared directly in a glass tray. Peel apples, cut into four parts and cleaned of seeds. The quarters are cut into not too thin slices and arrange in a circle on up the cold caramel. Sprinkle with remaining sugar and top evenly distributed the remaining butter (20 g) of cubes. Roll out the dough to a circle with a 5 mm thick, put it on the apples and lightly pressed on the edges. Tart bake in the oven for 25-30 minutes at 220 C. The dough should be well cooked, but not burnt. Hot tart turns on plate. When cool can decorate with whipped cream.