Apple Tart (Tarta de Manzanas)

Slice the apples into fine julienne strips and mix them with the sugar, lemon juice, cinnamon, and 1/4 cup flour.

Sift together the flour, baking powder, and salt for the dough. Add the butter and egg yolk, cutting it together with two knives until the mixture resembles coarse crumbs.

Gradually add the cold water by the tablespoon, forming a cohesive dough block without kneading. Set aside a quarter of the dough and roll out the remainder to 2-3 mm thickness.

Line a 22 cm round tart pan with the dough, letting excess overhang the edges by about 2 cm. Roll out the reserved dough and cut it into long strips 1/2 cm wide.

Pour the apple mixture into the tart shell. Arrange the dough strips in a lattice pattern over the apples, pressing the edges to adhere.

Use the overhanging dough to form an edge by pinching with your fingers to hide the lattice seams.

Brush the lattice and edges with the remaining egg yolk. Bake in a moderate oven for 45 to 50 minutes, until lightly browned.