Rub 200g butter into flour or blend in a food processor until fine crumbs form. Add cold water and mix or blend briefly until dough just comes together.
Roll out on a floured surface or between sheets of baking paper into a circle large enough to fit a round ovenproof flan dish and refrigerate.
Arrange apples, cut side up, in the base of the flan dish. Heat sugar, extra water and lemon juice in a heavy based saucepan, stirring until dissolved then bring to the boil, without stirring, until a light golden toffee colour. Stir in remaining butter until melted.
Pour immediately over apples in dish and cover with pastry, trimming and tucking in edges as needed. Bake at 200C for 15-20 minutes or until golden brown.
Allow to cool and turn upside-down onto serving dish (use one with a lip so the toffee juices don’t escape) and serve with cream.
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