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1
Mix flour, sugar, and salt in processor.
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2
Cut in butter, using on/off turns, until mixture resembles coarse meal.
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3
Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend.
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4
Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls if dough is dry.
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5
Form dough into ball; flatten into disk.
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6
Wrap in plastic wrap; chill at least 1 hour.
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7
Roll out dough on floured surface to 12-inch round.
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8
Transfer to 9-inch-diameter tart pan with removable bottom.
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9
Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan.
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10
Pierce crust all over with fork.
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11
Refrigerate crust for 1 hour.
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12
Position rack in bottom third of oven and preheat to 400F.
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13
Mix first 3 ingredients in bowl.
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14
Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together.
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15
Sprinkle with sugar mixture.
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16
Dot with butter.
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17
Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes.
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18
Cool tart in pan on rack at least 45 minutes.
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19
(Can be made 6 hours ahead.
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20
Let stand at room temperature.)
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21
Serve tart slightly warm or at room temperature with cheese.
