To make the pastry, sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Stir in the sugar, then the egg yolk and 1–1 1/2 tablespoons of cold water. Using a round-bladed knife, stir to bind the mixture together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
Preheat the oven to 200 degrees C. To make the topping, toss the apples in the lemon juice. Melt the butter in a large frying pan, sprinkle in the sugar, then add the apples. Cook over a moderate heat for 10–15 minutes, shaking the pan regularly, until the apples are tender and the syrup has caramelised.
Tip the apples into a 22cm shallow cake or flan tin (if it is loose-based, first line it with foil), pressing down to fill the tin and with the rounded sides uppermost. Cool.
Roll out the pastry on a lightly floured work surface to a circle, 25cm in diameter. Lay the pastry over the apples, tucking the surplus pastry down the sides of the tin. Make a few slits in the pastry to allow steam to escape. Bake for 25–30 minutes until golden. Rest for 15 minutes before turning out, upside down onto a serving dish. Serve warm.
I've made this recipe twice now. This time was much better as the first time round I forgot to drain the lemon juice off the apples before adding them to the frying pan. The pastry was perfect and so easy and the apples were deliciously sweet. I served it warm with vanilla ice cream.
Make sure you loosen the sides of the tin before turning it upside down.
I've added it to my favourites to make again and again. - 11 Jul 2010