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1
For Crust: Mix flour, sugar, and salt in processor.
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2
Cut in butter, using on/off turns, till mix resembles coarse meal.
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3
Whisk yolk, 1 Tbsp.
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4
ice water, and vanilla extract in small bowl to blend.
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5
Add in egg mix to processor; blend till dough clumps together, adding more ice water by teaspoonfuls if dough is dry.
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6
Form dough into ball; flatten into disk.
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7
Wrap in plastic wrap; refrigerateat least 1 hour.
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8
Roll out dough on floured surface to 12-inch round.
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9
Transfer to 9-inch-diameter tart pan with removable bottom.
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10
Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan.
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11
Pierce crust all over with fork.
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12
Chill crust for 1 hour.
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13
For Filling: Position rack in bottom third of oven and preheat to 400 degrees.
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14
Mix first 3 ingredients in bowl.
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15
Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together.
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16
Sprinkle with sugar mix.
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17
Dot with butter.
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18
Bake till apples are tender and beginning to brown and crust is golden brown, about 55 min.
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19
Cold tart in pan on rack at least 45 min.
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20
(Can be made 6 hrs ahead.
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21
Let stand at room temperature.)
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22
Serve tart slightly hot or possibly at room temperature with cheese.
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23
This recipe yields 8 servings.
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24
Comments: Fuji or possibly McIntosh apples work best for this tart; other varieties may be too juicy.
