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1
Blend flour, sugar and salt in large bowl of heavy-duty mixer fitted with whisk attachment.
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2
Add butter and beat at medium-low speed until butter is size of small lima beans, about 3 minutes.
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3
Add sour cream and beat until moist clumps form, about 1 minute.
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4
Gather dough into smooth ball; flatten into 6-inch-diameter disk.
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5
Wrap dough in plastic; refrigerate until cold, at least 2 hours.
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6
(Can be made 1 day ahead.
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7
Keep refrigerated.
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8
Let soften slightly before rolling out.
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9
).
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10
Spread butter over bottom of 12-inch-diameter ovenproof nonstick skillet with sloping sides (skillet should be at least 1 3/4 inches deep).
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11
Reserve 2 tablespoons sugar; sprinkle remaining sugar over butter.
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12
Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.
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13
Remove from heat.
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14
Arrange apples on their sides around edge of skillet, placing tightly together.
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15
Arrange as many of remaining apples as will fit, pointed ends up, in 2 circles in center of skillet.
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16
Sprinkle with 2 tablespoons sugar.
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17
Set skillet over medium-high heat; boil until thick peanut butter-color syrup forms, repositioning skillet often for even cooking and adding remaining apples as space permits, about 45 minutes (syrup will continue to darken during baking).
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18
Remove from heat; wrap handle several times with heavy-duty foil.
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19
Meanwhile, position rack in center of oven and preheat to 425 F.
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20
Roll out pastry on floured surface to 12-inch round; place over apples.
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21
Cut four 2-inch slits in top of pastry.
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22
Press pastry down around apples at edge of skillet; brush pastry with some of egg glaze.
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23
Bake tart until pastry is deep golden brown, about 30 minutes.
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24
Transfer to work surface; cool 1 minute.
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25
Cut around edge of skillet to loosen pastry.
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26
Place large platter over skillet.
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27
Using oven mitts as aid, hold skillet and platter together tightly and invert, allowing tart to fall onto platter.
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28
Carefully lift off skillet.
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29
Rearrange any apples that may have become dislodged.
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30
Cool tart 30 minutes.
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31
Cut warm tart into wedges.
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32
Serve with creme fraiche.
