Ingredients:

  • 1 ¼ cups (160g) all-purpose flour, plus extra for dusting
  • ½ cup (100g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice water (30-45ml)
  • 3-4 medium apples (such as Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and thinly sliced (about 1.5 lbs or 700g)
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ cup (120ml) heavy cream
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions:

  1. Combine flour, butter, and sugar in a food processor (or by hand) until it resembles coarse breadcrumbs. Add egg yolk and ice water; pulse (or mix) until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Peel, core, and thinly slice the apples. Toss with sugar, melted butter, lemon juice, and cinnamon.
  3. Whisk together heavy cream, egg, egg yolk, sugar, and vanilla extract.
  4. Roll out the chilled dough on a lightly floured surface. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim excess dough and crimp the edges. Dock the bottom of the tart with a fork (poke holes). Blind bake the tart shell: Cover with parchment paper, fill with baking beans/weights, and bake for 15 minutes. Remove weights and bake for another 5-7 minutes until lightly golden.
  5. Pour the custard base into the pre-baked tart shell. Arrange apple slices in a decorative pattern on top of the custard. Bake for 40-45 minutes, or until the apples are tender and the custard is set (slightly jiggly in the center).
  6. Heat apricot jam with water in a small saucepan until melted and smooth. Brush the glaze over the apples for a shiny finish.
  7. Let the tart cool completely before removing it from the pan.