Preheat the oven to 250°C.
Pulse flour, butter, and icing sugar in a food processor until breadcrumbs form.
Add egg yolks and pulse until the mixture forms a dough.
Divide the dough into two, wrap in clingfilm, and freeze for at least one hour.
Toss the apple wedges in lemon juice.
Caramelize 85g of sugar in a heavy-bottomed pan until pale golden brown.
Arrange drained apples in a single layer over the caramel.
Bake in the oven for 10 minutes until the apples soften slightly.
Sprinkle the remaining sugar and dot butter over the apples.
Grate the frozen pastry over the apples to form a 2.5cm layer.
Reduce oven to 220°C and bake for 20 minutes until golden.
Rest for two minutes, then flip carefully onto an oversized serving dish.
Serve warm with cream, crème fraîche, or ice cream.