Method

• 1.
  For the rough puff pastry, knead 150g butter and 60g our in a bowl until a dough forms. Roll out dough between 2 sheets of baking paper into a 2mm-thick rectangle. Transfer to a baking tray, cover with plastic wrap and chill for 1 hour.
• 2.
  Combine remaining 50g butter and 140g our in a bowl and knead to form a dough. Add vinegar, 1/4 cup (60ml) water and a pinch of salt and knead to combine. Be careful not to overwork dough. Cover with plastic wrap and chill for 1 hour.
• 3.
  Place second dough piece on a lightly floured work surface and roll out into a 2mm-thick rectangle the same size as the rst rectangle. Place the first piece of dough on top of the second.
• 4.
  Fold one short end of pastry two-thirds of the way down the length. Fold the other end on top to enclose and form three layers. Enclose in plastic wrap and chill for 30 minutes.
• 5.
  Remove from fridge and place on a lightly floured surface with the layered seams facing you. Repeat rolling, folding and chilling method once more.
• 6.
  Remove pastry from fridge and place on a floured work surface. Roll out into a 4mm-thick 24cm diameter circle. Place on a baking tray, cover with plastic wrap and chill for 30 minutes or until firm.
• 7.
  Meanwhile, cut apples into 4 cheeks, removing the core. Thinly slice the apple into 1-2mm thin strips.
• 8.
  Preheat oven to 200°C. Grease the base of a 20cm pie pan or 20cm diameter ovenproof heavy-based frypan and line with baking paper.
• 9.
  Place sugar in a pan over medium heat and cook until it starts to melt and form a caramel. When the caramel is a medium golden colour, add the lemon juice and butter, swirling the pan until melted.

• 10.
  Pour sugar mixture into prepared pan and spread to cover base. Arrange the sliced apple in a single layer over the caramel in a circular fan working into the centre. Sprinkle half the thyme over the apple.
• 11.
  Combine the egg yolks, 2 pinches of salt and 1 tbs water in a bowl. Remove pastry from fridge and gently prick pastry all over with a fork. Place pastry over the top of the apples, gently tucking under the edges. Brush pastry with the egg wash. Bake for 20-30 minutes until pastry is puffed and golden, and caramel is bubbling around the edges.
• 12.
  Cool for 10-15 minutes, then carefully invert out onto a serving platter. Serve tarte Tatin with remaining lemon thyme and double cream.