French Apple Custard Tart (Tarte Normande)

For the Tart Shell (Pâte Sucrée)

In the bowl of a food processor, combine the flour, powdered sugar, and salt. Add the cubed butter and process until crumbly. The texture will be like lightly-moistened sand.
Add the egg yolk and water. Mix in the food processor until the dough comes together in a large ball. It is ok if there is a little loose dough, but it will basically be a whole ball. You may need an additional teaspoon of water.
Turn the dough out onto a clean, lightly-floured surface. Knead it a few times into a smooth ball. Do not overwork the dough. Using the palm of your hand or a rolling pin, flatten the dough into a flat, even disk about eight inches in diameter. Lightly dust both sides with flour. Use a rolling pin to roll the dough to about 11" diameter, so that there is enough dough to lay into the tart shell and cover the sides, plus a little overlap.
Gently drape the tart dough in a 9" tart pan, and gently press the dough into the sides and bottom of the tart pan. Just patch up any tears or holes with a little extra dough.
Run the rolling pin or a paring knife over the rim of the tart shell to remove the excess dough. This should leave a neat, clean rim. Dock the bottom of the crust all over with the tines of a fork. Cover the tart shell loosely in plastic wrap or a clean dish towel, and chill for at least one hour, preferably two hours or even overnight.
PRO TIP: Chilling the tart shell is an essential part of the technique. The chilling time allows the gluten to relax. This will prevent the tart shell from shrinking when baked, and keeps the texture tender.

For the Apple Tart

Preheat the oven to 375°F.
Peel and slice the apples into 1/4" slices. Remove the tart shell from the refrigerator. Arrange the apple slices however you like. I like a circular diagonal pattern, but you can do an overlapping rose pattern working from the outside rim toward the center, or keep it casual and just toss them in.
Bake the tart shell for about 35 minutes, until the apples and crust are golden brown and the apples have softened a bit.
PRO TIP: Set the tart shell on a baking sheet. This makes it much easier to take in and out of the oven.
While the apples are baking, whisk together the cinnamon, eggs, sour cream, sugar, milk, and vanilla.
Remove the apple-filled tart shell from the oven and reduce the oven temperature to 325°F. Pour the custard over the apples almost to the rim of the tart shell and apples, leaving a very slight lip and letting the top of the apples show.
Place the tart back in the oven and bake until the custard is set, about 30 to 35 minutes. Let cool at room temperature.
PRO TIP: You will know the custard is set when it doesn't jiggle or slosh. If you'd like a little more color, you can throw the tart under the broiler for a minute or so (keep an eye on it) to toast the top of the apples.
When cool, use a fork and a little splash of water to whisk the apricot jam to a smooth texture. Use a pastry brush to brush the tart all over with a thin layer of apricot jam to give it a gloss. You may not use all of it. Chill as needed, and serve at cool room temperature.
This tart can be made up to two days in advance and refrigerated, covered. Remove the tart from the fridge an hour or so before serving.

French Apple Custard Tart (Tarte Normande)

Ingredients

For the Tart Shell (Pâte Sucrée)

For the Custard and Tart Filling

To Finish

Instructions

For the Tart Shell (Pâte Sucrée)

For the Apple Tart

Nutrition