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1
To make the pastry, combine the flour and salt in a large mixing bowl.
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2
Add the butter.
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3
Rub the flour and butter together between your fingers until most of the butter is incorporated and only pea-size pieces remain.
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4
Whisk together the egg yolk and water.
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5
Add to the flour mixture and stir until dough begins to come together.
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6
Use your hands to gently press the dough into a ball.
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7
Refrigerate until firm but not hard, about 30 minutes (if making ahead, let dough stand at room temperature until pliable but still cold).
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8
Do not roll out until just before the tarte Tatin's fruit is finished cooking.
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9
To roll out the pastry, flour a work surface and a rolling pin well.
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10
Divide the dough in half (freeze the remaining dough if not needed).
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11
Pat the dough into a flat disk with your hands.
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12
Roll the dough into a circle that is almost 1/4 inch thick, flouring the surface under the dough and the rolling pin frequently to prevent sticking.
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13
Carefully place the pastry round over the fruit in the skillet (see Tarte Tatin recipes).
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14
Trim the dough to 1/2 inch larger than the skillet.
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15
Tuck the overhanging dough in around the fruit.
