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1
Heat oven to 400 degrees.
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2
Place flour, sugar and salt in food processor.
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3
Pulse to blend.
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4
Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps.
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5
Beat egg yolk with 4 tablespoons ice water.
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6
Open cover of machine and sprinkle in egg mixture.
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7
Pulse briefly.
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8
Ingredients should start to clump together to form a dough; do not allow a ball of dough to form.
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9
If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
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10
Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk.
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11
Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan.
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12
Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking.
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13
Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more.
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14
Remove from oven.
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15
While pastry is baking melt remaining 2 tablespoons butter in a skillet.
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16
Add apples and saute over medium-high heat until lightly browned.
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17
Stir in brown sugar, then add pecans.
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18
Saute another minute.
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19
Remove from heat and spread in baked pastry.
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20
Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
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21
Bake 15 minutes.
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22
Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.
