Roll out the Pâte Brisée (Pie Crust) to a 3 mm-thick round on a lightly floured surface and cut a 16cm circle. Using a fork, poke holes all over it, place on a baking sheet. Bake in a preheated oven at 180°C /355℉ for about 20 - 30 min or until it gets golden.
Heat half the amount of granulated sugar in a 16 cm (6-inch) pot or saucepan over medium heat. Cook, stirring occasionally, until the sugar turns a caramel color. Be careful not to burn. Remove from the heat and place the pot over the ice water to prevent it from burning in the remaining heat.
Peel, core and cut the apple into 4 to 5 pieces, depending on the size of the apples.
Place the small pieces of butter onto the caramel and arrange the apple very tightly onto it. Sprinkle half of the remaining sugar over the entire apple. Then place another layer of apples on top of it, sprinkle all the remaining sugar over it. Bake in a preheated oven at 170°C /340℉ for about an hour. Let it cool.
Place the baked pie crust onto the baked apple. Place a serving platter upside down on top of the pot and carefully flip the platter and the pot over. Let the tart fall gently.
Serve with whipped cream or vanilla ice cream. Enjoy!