Method

1. 1
   Preheat oven to Gas 6, 200ºC, 400ºF.
2. 2
   Line a large baking tray with non-stick baking paper. Onto the tray place the sugar and spread out into a rough circle about the size of a large dinner plate. Break the butter into small pieces and add. Now add the onion, apple, rosemary and lamb cutlets – remembering that the bottom of the tart will become the top when turned out after cooking!
3. 3
   Place in a hot oven for about 10 minutes, to start with.
4. 4
   Roll out the pastry to a similar size to the tray. Remove tray from oven and carefully place the pastry over the cutlets, return to the oven for about 20 minutes until the pastry is a good dark golden colour.
5. 5
   Remove from the oven and after a couple of minutes carefully turn out onto a large plate.
6. 6
   Serve in large wedges.