Tarte Tatin

Method

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1. 1For the pastry, mix the flour, sugar and salt, then rub in the cold butter with your fingertips until it looks like coarse sand. Add the yolk and cold water and bring together without kneading, shape into a disc, wrap and chill for 30 minutes.
2. 2Peel, quarter and core the apples and toss with the lemon juice. Preheat the oven to 190 °C.
3. 3In a 24 cm ovenproof frying pan (cast iron is ideal), melt the sugar over medium heat without stirring, swirling the pan now and then. When it turns amber, add the butter and stir; it will foam.
4. 4Turn off the heat and pack the apples tightly into the pan, standing upright with the cut side facing up; they shrink as they cook, so leave no gaps.
5. 5Return to medium heat and cook for 15-20 minutes, until the caramel thickens and the bottoms of the apples turn translucent. Don't stir; let it cool slightly.
6. 6Roll the pastry on a floured surface into a circle 2 cm wider than the pan. Lay it over the apples, tuck the edges down between the apples and the pan and cut 3-4 small steam holes.
7. 7Bake for 25-30 minutes, until the pastry is golden brown and crisp.
8. 8Rest for 10 minutes. Place a serving plate on top, hold pan and plate together with oven gloves and flip in one confident motion. Put back any apples that stick, and serve warm with crème fraîche or ice cream.