Method

• 1.
  Process flour, 175g of the butter and a pinch of salt in a food processor for 2-3 seconds to combine ? there should still be some small lumps of butter in mixture. Add lemon juice and 1/4 cup of iced water and process until just combined. The mixture will not hold together yet. Tip out onto a lightly floured bench and use your hands to bring together to form a ball. Roll out to a 12 x 8cm rectangle.
• 2.
  Fold in both narrow ends so they meet in the centre, then fold in half to form 2 layers. Turn the dough a quarter of a turn. Roll again to form a rectangle then fold the narrow ends into the centre again. Cover with plastic wrap and refrigerate for 30 minutes.
• 3.
  Preheat the oven to 180°C.
• 4.
  Roll out the pastry on a lightly floured board and, using a plate as a template, cut out a 30cm round. Place on a baking tray lined with baking paper. Lay apple slices in ever-decreasing circles on top of each other to the centre. Dot with the remaining butter and sprinkle with 250g of sugar.
• 5.
  Cover with a sheet of baking paper and place a baking tray on top. Bake for 25 minutes then remove top tray and paper (there will be lots of juice). Sprinkle with remaining sugar, then return to oven for 15-20 minutes or until tart is well caramelised and pastry is crisp.