Tarte tatin

Put the flour in the food processor, add the butter softened at room temperature, and pulse until the mix turns sandy and slightly yellow; do not mix further.

Beat the egg yolk, water and sugar with a fork until the sugar dissolves.

With the processor running, pour the yolk mixture in bit by bit until the dough comes together, about a minute.

Wrap the dough in film and refrigerate to rest two hours.

Peel each apple with a vegetable peeler, remove the core with an apple corer in one push, and rub with half a lemon to prevent browning.

In the dry cast iron pan, spread 100 g sugar, add 100 g butter and a squeeze of lemon juice; cook, stirring from time to time, until it turns dark brown caramel.

Turn the heat off, cut the apples into quarters and put them straight into the caramel, stacking in as many as possible; leave on the stove without heat.

Flour the bench and roll the dough to a square big enough to cover the pan; roll it onto the rolling pin and unroll it over the apples.

Trim the excess and tuck the edges down under the apples; use the scraps as ropes to reinforce the edge and cut a small chimney for steam.

Bake at 200C or 400F for 20 to 25 minutes, until coloured.

Rest 5 to 10 minutes, then put a plate over the pan and turn it over in one go.