Combine flour, salt and sugar in food processor or standing mixer. Add the 2 tbsp butter and process till the butter is in pea-sized chunks. Stir in water and mix just until dough holds together. Shape the dough into a disk and wrap in plastic wrap.

(This dough can be made up to 3 days before using.)

Quarter, peel and core the apples. Add lemon juice and toss to coat the apple well. Keep aside.

Melt the 1 tbsp of butter in 10u201d cast-iron skillet. Stir in the brown sugar and take the skillet off the heat. Arrange the apple quarters in the pan rounded side down, tightly packing them in overlapping concentric circles. Cram them in as they'll cook down.

Cook this over medium heat for about 20-25 minutes. Do not move or stir apples while cooking, but gently press them down with a spatula as they soften.

While apples are cooking, roll the dough out on a lightly floured surface into a 12u201d circle. If you live in a warm tropical climate, sometimes, rolling the dough can be difficult. The dough tends to get a little soft and sticky. Do not be tempted to add more flour as this makes the pastry tough.

Place the dough between two layers of parchment, plastic film or foil and roll it out. If the dough circle seems too soft to handle, refrigerate for about 1/2 an hour. The slowly peel of one layer of the papr/ foil and using the other layer place the dough cirsle on the apples and peel off the remaining layer of paper/ foil.

Tuck in the edges of the pastry. Bake tart on upper rack of oven, for about 35 to 40 minutes until golden brown.

Remove from oven and invert a baking sheet over tart. Carefully flip both skillet and baking sheet simultaneously. Lift off skillet, loosen any apples that may have stuck, and reunite them with the tart.

Serve warm with a scoop of ice-cream or frozen yogurt. This Tarte Tatin serves 6 to.