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1
Make the Pastry In a food processor, pulse the 1 3/4 cups of all-purpose flour with the kosher salt.
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2
Add the cubed butter and pulse until it is the size of small peas.
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3
Add the egg yolk and cold water and pulse until the pastry is moistened.
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4
Turn the pastry out onto a lightly floured work surface, gather any crumbs and pat into a disk.
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5
Wrap the disk in plastic and refrigerate until firm, about 45 minutes.
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6
Make the Pastry Preheat the oven to 375.
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7
On a lightly floured surface, roll out the pastry to a 13-inch round.
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8
Ease the pastry into an 11-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side.
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9
Trim the pastry 1/4 inch above the rim of the tart pan and use the excess to patch any holes or thin parts.
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10
Refrigerate the tart shell until chilled, about 15 minutes.
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11
Make the Pastry Line the tart shell with parchment paper and fill with pie weights or dried beans.
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12
Bake the shell for about 30 minutes, just until dry.
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13
Remove the parchment and weights and bake the crust for about 15 minutes longer, until golden.
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14
Let cool slightly, then transfer the tart pan to a large baking sheet.
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15
Make the Filling Scatter the Epoisses, apple and ham evenly in the tart shell.
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16
In a bowl, beat the eggs with the heavy cream, salt, white pepper and nutmeg.
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17
Pour the custard into the tart shell and bake for about 45 minutes, rotating the sheet halfway through baking, until the custard is just set and lightly browned on top.
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18
Transfer the tart to a rack and let cool for 30 minutes.
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19
Remove the ring, cut the tart into wedges and serve.
