Step 1

To make the pastry, put the flour and a good pinch of salt in a large bowl. Grate in the butter and rub it into the flour with your fingertips. Mix the egg yolk with 2 tbsp cold water and stir into the mixture to make a dough. If you need to add any more water to bring it together, do so very gradually. Shape into a disc, wrap and chill for 30 minutes.

Step 2

Meanwhile, heat the oven to 200C/fan 180C/gas Melt the butter in a 20-22cm ovenproof frying pan and stir in the sugar and vinegar. Simmer for 5 minutes or until thick and looking like caramel.

Step 3

Take the pan off the heat and scatter over the garlic and herbs, then arrange the tomatoes in one layer in the pan (be careful as the caramel will be hot).

Step 4

Roll out the pastry on a lightly floured worksurface until it’s about 1cm larger than the pan, then put it on top of the pan, tucking it in around the edges and cutting a few small vents in the top to let steam escape.

Step 5

Bake for 35 minutes or until the pastry is golden, then run a palette knife round the edge and leave for 5 minutes. Hold the pastry gently with one hand and carefully tip the pan so any juices run out into a jug, then carefully invert the tart onto a lipped plate. Scatter with capers and basil, and serve the cooking juices alongside as a dressing.