Apple Tart

1⅓ C (166 g) flour, plus more for dusting

Pinch salt

7 T (100 g) unsalted butter, cut into small pieces, plus extra for greasing

2 T (24 g) sugar

1 lg egg yolk

3 T (44 ml) ice water

2 lb (0.9 kg) McIntosh apples, peeled and quartered

3 T (44 ml) lemon juice

3 lg eggs

½ C (96 g) sugar

½ C (115 ml) heavy cream

½ tsp (2.5 g) vanilla

Preheat oven to 400°F (204°C). Grease a 9- or 10-inch tart pan with butter.

Dough: Sift flour and salt into large bowl. Cut in butter until mixture resembles crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball; wrap in plastic and refrigerate 30 minutes. Then, on a floured surface, roll out dough into a 12-inch circle. Line tart pan with dough and prick bottom with a fork.

Filling: Slice apple quarters thinly into fans; sprinkle with lemon juice. Spread apple fans across dough, filling the bottom. In a medium bowl, beat eggs and sugar until pale and creamy; add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes then reduce heat to 350°F (177°C) and bake 25 minutes more or until filling is firm.

Serve with lightly sweetened whipped cream or vanilla ice cream.