-
1
Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice.
-
2
Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften.
-
3
Process until the mixture is uniform, about 10 seconds (do not over-process).
-
4
Add egg yolk and process for another few seconds.
-
5
Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour).
-
6
Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes.
-
7
You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
-
8
Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan.
-
9
Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan.
-
10
Freeze for 30 minutes or refrigerate for about an hour.
-
11
Heat oven to 425 degrees.
-
12
Prick surface of dough several times with a fork.
-
13
Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down.
-
14
Weight foil with a pile of dried beans or rice or pie weights.
-
15
Bake for 12 minutes; remove from oven and remove weights and foil.
-
16
Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so.
-
17
Remove crust from oven and turn oven to 375 degrees.
-
18
Peel and core apples, then slice with slicing blade of a food processor.
-
19
Toss with lemon juice to prevent browning.
-
20
When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping.
-
21
Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
-
22
Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes.
-
23
Cool on rack for about 20 minutes.
-
24
Serve at room temperature.
