Just because a recipe has five ingredients doesn't mean it's easy or quick to make. This tarte takes practice and a lot of courage at the last step when you turn a hot skillet upside-down and hope the tarte ends up on a plate.
It's best to cut the apples 1 - 3 days before making the tarte to dry them out. Otherwise, you may end up with too much juice in the tarte. Put the cut apples in a lightly covered bowl in the refrigerator. If you don't have time to let the apples dry out, put a piece of foil under the skillet when it goes in the oven to catch any drips.
If you decide to use foil beneath the skillet in the oven, DO NOT place the foil directly on the floor of the oven. Certain models can overheat and the foil can melt into the ceramic, creating a fire hazard. Instead, place the foil on the wire rack directly below the skillet.