Alsatian Apple Tart

Soften the butter: In a bowl, stir the butter with a spatula breaking down any lumps, making it a smooth consistency.
Sift flour: Using a sieve, sift the all-purpose flour onto a clean working surface.
Add butter: Along with salt and egg yolk, and rub it into the flour mixture with your fingertips until it's crumbly in texture.
Ice water: Just a tablespoon at a time, mix it around quickly with spatula until the dough starts to form and the texture of the mixture should be a little sticky with some dry crumbs and about to come together at this stage.
Floured surface: Now that the dough is beginning to form, transfer the mixture to a lightly floured surface.
Form the dough: Squeeze and knead the dough slightly, work quickly just until it comes together, do not over-knead. Form the dough into a flat round disk then wrap in plastic wrap and chill in the fridge for 30 minutes.

Prepare pan: Use a 9” (25CM) pie/quiche tin with removable base.
Roll the dough: Take the dough out of the fridge and onto lightly floured surface, start rolling out the dough to the size of the pie tin and at around 1/8” thick.
Placing the dough: Rub the rolling pin with small amount of flour to protect the dough from sticking. Carefully lift one end of the dough off of the surface and roll onto the rolling pin (like a roll of gift wrapping paper). Carefully unroll the dough sheet on top of the pie tin, letting the dough fall into the pie tin naturally.
Flatten the dough: With the back of a finger, gently press the dough into all corners of the pie tin, let the dough drop naturally and avoid pulling or stretching it.
Trim excess dough: Use the rolling pin to roll on top of the pie tin to trim off the edges.
Docking the dough: With a fork prick the dough all over the base of the tin.
Chill: Place the tin into the fridge and chill for another 30 minutes.

Pre-heat oven to 400F (200C).
Prepare the apples: Wash, peel, core the apples and cut into wedges.
Arrange the apple wedges: Take the pie tin out of the fridge and start laying the apple wedges. Start from the outside placing them around the edge, gradually working your way to the middle. Once arranged, sprinkle 2 Tbsp granulated sugar on top.
Bake for 30 minutes, test that the apples are soft by pricking them with a knife.

Prepare the filling: While the apples are still cooking, prepare the sugar, egg and cream mixture. Add the 3 oz (75g) sugar, 1/3 oz (10g) vanilla sugar and eggs into a mixing bowl and whisk well until light and fluffy. Once fluffy, stir in the cream, mix well until all combined.
Remove the apple tart from the oven and DON’T TURN OFF THE OVEN.
Pour filling: Pour the custard mixture on top of the apple through a sieve.

Final bake: Return the tart to the oven and bake for another 10 minutes or until lightly golden and set (very tiny amount of wobble in the middle is ok).
Remove from oven: Take the apple tart out of the oven, allow to cool slightly or completely.
Garnish: Decorate with powdered sugar.