For the Tarte Tatin, first peel the apples. Cut small apples in half, large apples in quarters, remove the core and sprinkle with lemon juice. Sprinkle the sugar into the baking pan. Put the butter in flakes on the sugar. Arrange the apples in a row in the pie dish. Melt the butter in the pan at a low temperature. Increase the temperature, let the sugar caramelize and bubble slightly. Press the apples evenly. As they soften, they will release juice into the caramel mixture. Remove the pan from the stove and let the apples cool down.
Preheat the oven to 250 °C.
For the dough, knead together the flour, powdered sugar, butter, egg yolks, salt and 5 tablespoons of water. Roll out the dough to a circle 3 mm thick. Place the pastry sheet on top of the apples and around the edge. Bake the tart on the middle rack for 20 minutes until golden brown. Then let it rest in the oven for another 10 minutes. Turn the tarte tatin out onto a plate.
Preparation Tip:
Serve with Tarte Tatin vanilla ice cream and/or whipped cream.
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