-
1
In a large bowl, using an electric mixer, beat the butter and sugar until light and creamy.
-
2
Beat in the egg yolks until pale, about 1 minute.
-
3
Sift together the flour, polenta and salt.
-
4
Using a wooden spoon, stir the dry ingredients into the butter-egg mixture.
-
5
Form the dough into 2 balls, one slightly larger than the other.
-
6
Flatten each ball into a 1/2-inch-thick disk; wrap in wax paper and refrigerate for at least 30 minutes.
-
7
On a lightly floured surface, roll out the larger pastry disk into an 11-inch fluted round.
-
8
Transfer the dough to a 9-inch fluted tart pan with a removable bottom.
-
9
Fit the dough evenly into the pan without stretching and run the rolling pin over the rim to trim away the extra dough.
-
10
Prick the tart shell all over with a fork and refrigerate for 1 hour.
-
11
Preheat the oven to 375.
-
12
Bake the tart shell for about 15 minutes, until golden.
-
13
Let cool slightly.
-
14
Using a small sharp knife, peel, quarter and core the apples.
-
15
Slice them lengthwise 1/4 inch thick.
-
16
Toss the apple slices with the sugar and flour.
-
17
Sprinkle the polenta over the bottom of the cooled shell.
-
18
Spoon the apple filling into the shell.
-
19
On a lightly floured surface, roll out the other pastry disk into a 10-inch round and lay it over the apple filling.
-
20
Press the edges all around to seal and brush the dough with the egg yolk glaze.
-
21
Using a small sharp knife, cut a small hole in the center to vent steam.
-
22
Sprinkle the coarse sugar over the top.
-
23
Lower the oven temperature to 350.
-
24
Bake the tart for about 1 hour, until golden brown all over.
