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1
Blend flour, sugar, and salt in processor.
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2
Add butter and process, using on/off turns, until mixture resembles coarse meal.
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3
Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps.
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4
Gather dough into ball; flatten into disk.
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5
Cover with plastic; chill 20 minutes.
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6
Spray 10-inch-diameter springform pan with nonstick spray.
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7
Divide dough into 2 equal pieces.
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8
Roll out 1 dough piece on generously floured surface to 10 1/2-inch round.
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9
Roll dough up on rolling pin and transfer to pan.
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10
Press dough round into bottom of pan, patching any cracks.
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11
Divide second dough piece into 4 equal pieces.
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12
Roll out each piece between palms and generously floured surface to 7-inch rope.
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13
Place dough ropes end to end to form 1 continuous ring along bottom edge of pan.
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14
Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides.
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15
Press dough seams together to seal.
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16
Cover and refrigerate overnight.
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17
Preheat oven to 400F.
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18
Bake crust just until set and very light golden around edges, about 10 minutes.
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19
Cool.
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20
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400F.
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21
Spray 2 heavy large rimmed baking sheets with nonstick spray.
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22
Toss apples with butter and lemon juice in very large bowl.
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23
Arrange in single layer on sheets, leaving spaces between apples.
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24
Sprinkle 3 tablespoons sugar over apples on each sheet.
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25
Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes.
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26
Cool.
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27
(Crust and apples can be made 1 day ahead.
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28
Cover crust and store at room temperature.
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29
Place apples in bowl.
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30
Cover; refrigerate.)
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31
Place pan with crust on clean baking sheet.
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32
Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
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33
Melt butter in heavy small saucepan over low heat.
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34
Scrape seeds from vanilla bean into butter; add bean.
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35
Add cloves, star anise and cinnamon stick.
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36
Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
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37
Preheat oven to 350F.
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38
Whisk eggs, sugar, flour, and salt to blend in medium bowl.
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39
Strain spiced brown butter mixture into egg mixture; whisk to blend.
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40
Reserve vanilla bean, star anise, and cinnamon stick; discard cloves.
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41
Slowly pour egg mixture over apples in crust.
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42
Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes.
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43
Cool on rack at least 30 minutes.
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44
(Can be made 8 hours ahead.
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45
Let stand at room temperature.)
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46
Release pan sides.
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47
Transfer tart to platter.
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48
Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired.
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49
Serve tart slightly warm or at room temperature with ice cream.
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50
Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
