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Serve warm with double cream, crème fraîche or vanilla ice cream.
Pastry
345g plain flour
230g ice-cold butter
115g icing sugar
3 egg yolks
Filling
6 firm desert apples
the juice of a quarter of a lemon
120g caster sugar
120g butter
1. Preheat the oven to 250C.
2. Make the pastry. Mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and mix until it comes together in a dough.
3. Divide the dough into two pieces. Wrap in cling film and put in the fridge to chill for at least an hour.
4. For the filling, peel and core the apples and cut into 8-12 wedges. Place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.
5. Sprinkle 90g of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown.
6. Remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Continue to cook until the apples have softened a bit and started to release some liquid - about 10 minutes.
7. Remove from heat. Sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the fridge and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2½cm thick. Do not press down.
8. Return to the oven, turn the heat down to 210C and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.
9. Loosen the pastry round the edges with a palette knife. Take a heatproof serving dish that is larger than the pan on all sides and place over the pan. Protecting your hands with a dry, folded tea-towel hold the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.