Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Meanwhile, cut apples into 4 cheeks, removing the core. Thinly slice the apple into 1-2mm thin strips.

Step 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.

Step 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.

Step 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.

Step 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.

Step 12

Cool for 10-15 minutes, then carefully invert out onto a serving platter. Serve tarte Tatin with remaining lemon thyme and double cream.