-
1
Mix flour, sugar and salt in medium bowl.
-
2
Add butter and rub in until mixture resembles coarse meal.
-
3
Whisk yolk and water in small bowl.
-
4
Add to flour mixture and mix just until dough clumps together.
-
5
Gather dough into ball; flatten into disk.
-
6
Cover with plastic wrap and chill 1 hour.
-
7
Soften dough slightly at room temperature.
-
8
Press dough evenly over bottom and up sides 9-inch-diameter tart pan with removable bottom.
-
9
Trim excess dough and reserve.
-
10
Freeze crust until firm, about 25 minutes.
-
11
Preheat oven to 400F.
-
12
Line crust with foil; fill with dried beans or pie weights.
-
13
Bake until sides are set, about 15 minutes.
-
14
Remove foil and beans.
-
15
Bake crust until light golden, piercing bottom with fork if crust bubbles and patching with reserved dough if crust cracks, about 10 minutes longer.
-
16
Cool crust completely on rack.
-
17
Whisk egg yolks, 2 tablespoons sugar and cornstarch in medium bowl to blend.
-
18
Bring whipping cream and apple juice concentrate to simmer in heavy medium saucepan.
-
19
Whisk into yolk mixture.
-
20
Return mixture to same saucepan and whisk over medium heat until mixture boils and thickens, about 2 minutes.
-
21
Transfer to bowl and cool.
-
22
(Can be prepared 1 day ahead.
-
23
Store crust at room temperature; refrigerate filling.)
-
24
Preheat oven to 375F.
-
25
Melt butter in heavy large skillet over medium heat.
-
26
Add apples and saute until tender and light golden, about 10 minutes.
-
27
Add 3 tablespoons sugar; toss until sugar dissolves and apples are glazed, about 3 minutes.
-
28
Cool until just warm to touch, about 15 minutes.
-
29
Spread cream filling over bottom of crust.
-
30
Arrange apples in concentric circles atop filling.
-
31
Bake tart 15 minutes.
-
32
Sprinkle with 1 tablespoon sugar; bake until filling is set and apples are glazed, about 10 minutes longer.
-
33
Serve tart slightly warm or at room temperature.
