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1
Preheat the oven to 375 degrees F.
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2
Place the flour, butter, and sour cream in a food processor and pulse to combine.
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3
When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
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4
Bake for about 18 minutes, until the crust is set but not browned.
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5
Let cool while preparing the filling.
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6
Lower the oven temperature to 350 degrees F.
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7
Peel and thickly slice the apples.
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8
Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered.
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9
Overfill the crust, as apples will shrink during cooking.
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10
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.
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11
Pour the mixture over the apples.
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12
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color.
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13
Cover with an aluminum foil tent if the crust gets too dark.
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14
Transfer the tart pan to a wire rack to cool.
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15
When cool, remove the side wall of the pan.
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16
Combine the preserves or jelly and orange juice.
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17
Spread with a pastry brush over the top of the warm tart.
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18
Serve the tart warm, at room temperature or chilled.
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19
Garnish with fresh mint.
