n a bowl, combine flour, powdered sugar, and salt, and mix well.
Add diced cold butter and rub into the flour until the mixture resembles coarse crumbs.
Mix in the egg yolk and gradually add cold water until a dough forms.
Knead the dough gently into a ball, cover, and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough to 3-4 mm thickness and fit it into a greased tart pan.
Prick the base with a fork to prevent puffing.
Peel, core, and thinly slice the apples. Toss them with lemon juice to prevent browning.
Spread a thin layer of apple compote over the tart base.
Arrange the apple slices in a concentric rosace pattern over the compote.
Dot the top with small cubes of cold butter and sprinkle powdered sugar evenly.
Bake in the preheated oven for 30 minutes until the tart is golden and apples are tender.
Let the tart cool slightly before serving.