Tart tatin

Preheat the oven to 180 ºC (350 ºF). Sift the flour in a mixing bowl and make a hollow in the centre. Add the butter, egg yolk, castor sugar, salt and 45 ml cold water. Mix well and then work in the flour until the mixture forms coarse crumbs. Add more water if necessary. Gather the dough into a ball and press with the heel of your hand until it is soft and pliable. The dough should not be moist or sticky. Chill until needed.
Slice the 150 g butter thinly and spread evenly on the bottom of a 23 cm round cake tin with thick sides. Sprinkle with the sugar. Arrange the apples in circles, covering the surface of the tin. Heat on a stove plate for about 10-15 minutes or until a light caramel syrup is formed. Place the cake tin with the apples in the bottom half of the oven and bake for 20 minutes. Cool slightly so the steam can escape. Roll the pastry into a circle large enough to cover the cake tin and chill for 15 minutes. Cover the apples with the pastry circle, folding the edge in, and bake for about 30 minutes or until the crust is golden brown and done. Remove from the oven and cool until lukewarm. Carefully turn out the tart so the crust is at the bottom. Remove any apples that remain stuck to the bottom of the tin with a spatula and arrange on the crust. The tart may be prepared 6-8 hours in advance and kept at room temperature. Serve hot with cream.
Makes a large tart.