Instructions

For the Pastry Dough:

1. Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the egg yolk: Whisk the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the flour mixture, stirring gently until the dough comes together. Add a little more water if needed, 1 teaspoon at a time.
3. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to fit your tart pan (about 9 inches). Press the dough into the pan, trimming off any excess. Chill the dough in the pan while you prepare the rest.

For the Pastry Cream:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat with the split vanilla bean (or vanilla extract) until it begins to simmer. Remove from heat and let it infuse for a few minutes.
2. Whisk egg yolks and dry ingredients: In a bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.
3. Temper the eggs: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Cook the cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens (about 3 to 5 minutes).
5. Cool the pastry cream: Remove from heat, strain to remove the vanilla bean, and allow the cream to cool completely before using.

For the Apple Layer:

1. Prepare the apples: Peel, core, and thinly slice the apples. Toss them with sugar, cinnamon, and lemon juice if desired.
2. Sauté the apples: In a large pan, melt the butter over medium heat. Add the apples and cook for 5 to 8 minutes until they soften and caramelize slightly. Set aside to cool.

Assemble the Tart:

1. Bake the crust: Preheat the oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 to 10 minutes until golden. Let the crust cool.
2. Fill with pastry cream: Once the tart shell is cool, spread an even layer of pastry cream over the bottom.
3. Arrange the apples: Neatly arrange the cooked apple slices in a spiral pattern on top of the pastry cream, starting from the outer edge and working inward.

For the Glaze:

1. Heat the jam: In a small saucepan, heat the apricot jam with lemon juice or water until smooth.
2. Brush the glaze: Using a pastry brush, gently brush the glaze over the apples to give them a beautiful sheen.

Final Steps:

1. Chill: Allow the tart to set for at least an hour in the refrigerator before serving to enhance the flavors and texture.
2. Serve: Slice and enjoy your French apple tart with a cup of tea or coffee.