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1
Make the caramelized apples: Stir together 2/3 cup water and the sugar in a large, heavy, light-colored frying or saute pan no smaller than 10 inches.
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2
After this point, do not stir: just swirl the pan gently to keep the caramel cooking evenly.
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3
If you notice undissolved sugar on the sides of the pan, brush them down with water to prevent crystallization.
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4
Cook over medium-high heat, swirling occasionally.
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5
As the caramel begins to darken, swirl more frequently to even out the color.
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6
Cook until the sugar is a dark amber color, 15 to 20 minutes, depending on the size and weight of the pan.
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7
If the sugar is cooking too quickly, reduce the heat to medium.
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8
As soon as the caramel is ready, add the butter, immediately followed by the apples.
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9
The caramel will sputter a bit when the apples are added, so do so carefully.
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10
Toss well to combine.
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11
Scrape the seeds from the vanilla bean half into the apple mixture and add the pod.
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12
Stir well to combine.
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13
Continue cooking over medium-high heat until the apples begin to turn transparent around the edges, about 15 minutes.
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14
After the initial stir, it is important that you gently toss the apples, rather than stir, so the apples do not fall apart.
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15
When the apples are done, turn off the heat.
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16
Add the vanilla extract, if using, and toss a few times.
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17
Immediately transfer the apples to a nonstick baking sheet.
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18
Using a wooden spoon, gently spread them into a single layer and let cool.
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19
Line a baking sheet with parchment paper.
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20
On a lightly floured surface, roll the dough, working from the center out, into roughly a 14 x 16-inch rectangle.
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21
The dough should be no more than 1/4 inch thick.
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22
Every few rolls, release the dough by running an offset spatula underneath, and sprinkle more flour under it.
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23
Drape the dough over a rolling pin and transfer to the baking sheet.
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24
Arrange the apples in the center of the dough leaving a 1 1/2-inch border.
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25
(If the, caramel has hardened you can loosen it by placing the baking sheet in the oven for a few minutes.)
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26
Gently fold the edge of the crush up and over the apples, tearing off any excess dough if its covering too much of the filling.
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27
There should be approximately a 2-inch edge of dough on all sides, with the center open.
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28
Refrigerate or freeze until firm.
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29
While the tart is chilling, preheat the oven 375 and position a rack in the middle of the oven.
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30
Whisk together the egg yolk and cream, and brush lightly on the edge of the tart.
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31
Bake the tart, rotating the pan halfway through, until the crust is golden and the apples are bubbling, about 35 minutes.
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32
Transfer to a wire rack and cool slightly.
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33
Serve warm or at room temperature with Homemade Creme Fraiche.
