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1
To make the tart dough, whisk together the sour cream and egg yolk in a small bowl.
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2
Put the flour and salt in a food processor and pulse a few times to combine.
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3
Scatter the butter over the top of the flour and pulse 6 to 8 times, until the butter resembles coarse crumbs.
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4
Add the sour cream mixture and pulse until the dough just comes together.
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5
Scrape the dough onto a flat surface, flatten into a disk, wrap in plastic wrap, and refrigerate until the dough is cold, at least 1 hour and up to 2 weeks.
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6
Spread the sugar over a flat surface.
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7
Place the disk of dough on the sugar and turn to coat in the sugar.
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8
Roll the dough out to a 14-inch circle thats 1/8 inch thick, flipping the dough once in the sugar during the rolling.
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9
Using a 12-inch plate as your guide, cut out the dough into a 12-inch round.
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10
Transfer the dough to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes.
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11
Preheat the oven to 375F.
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12
To prepare the apples, combine the apple juice, lemon juice, sugars, and cinnamon in a small saucepan and cook, whisking occasionally, over high heat until slightly thickened and reduced to 1/2 cup, about 5 minutes.
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13
Cover the glaze and keep warm.
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14
Slice the apple halves crosswise into paper-thin (about 1/16-inch) slices.
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15
Arrange the slices, overlapping them slightly, on the pastry round.
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16
Brush the tops of the apples with some of the warm glaze.
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17
Transfer the baking sheet to the oven and bake the tart until the apples are soft and the pastry is golden brown, 35 to 40 minutes.
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18
Remove from the oven and immediately brush the tops of the apples with more of the warm apple glaze.
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19
Using a large metal spatula, carefully transfer the tart to a wire rack and let cool for 10 minutes before serving.
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20
Ladle some of the cinnamon creme anglaise onto large dinner plates and top with a slice of the apple tart.
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21
Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
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22
Put the milk, cream, cinnamon, cinnamon stick, and vanilla bean and seeds in a medium saucepan and bring to a simmer over low heat.
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23
Remove from the heat.
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24
Whisk together the egg yolks and sugar in a medium bowl.
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25
Gradually whisk in the hot milk mixture.
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26
Remove the cinnamon stick and vanilla bean, and return the entire mixture to the saucepan.
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27
Cook, stirring constantly with a wooden spoon, over medium-low heat until the custard thickens and leaves a path on the back of the spoon when you draw your finger across, about 2 minutes.
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28
Strain the custard into the bowl set in the ice bath and stir until chilled.
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29
Cover and refrigerate until cold, 3 hours or overnight.
