1. Prepare the dough:
In a large mixing bowl, combine flour, sugar, vanilla sugar, and a pinch of salt. Add in the cubed cold butter. Using your hands or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Add ice-cold water gradually, mixing until a dough begins to form. Knead lightly just until it comes together.
Shape into a disc, wrap in plastic wrap, and freeze for 10–15 minutes.
2. Make the filling base:
In a saucepan over medium heat, melt the 3 tablespoons of butter. Stir in the sugar and flour until well combined.
Slowly add the 150 ml of water while whisking to prevent lumps. Simmer for a few minutes until slightly thickened. Set aside to cool.
3. Prepare the apples:
Peel, core, and thinly slice the apples. You can mix in a splash of lemon juice if desired to prevent browning.
4. Assemble the tart:
Preheat your oven to 180°C (350°F).
Grease a 26 cm tart pan with butter.
Roll out the chilled dough on a lightly floured surface to fit the pan. Line the pan with the dough and trim any overhang. Prick the bottom with a fork.
Freeze the dough-lined pan for another 15–20 minutes to firm it up.
5. Fill the tart:
Spread the prepared butter-sugar mixture over the base of the dough.
Layer the apple slices in a circular pattern or a rustic pile, covering the entire base.
Brush the apples and crust edges with the egg yolk and milk mixture.
Sprinkle a little sugar over the top for a golden finish.
6. Bake:
Place the tart in the preheated oven and bake for 45–50 minutes or until the crust is golden brown and the apples are tender.
Cool slightly before serving.
Nutritional Information (Per Serving)
Calories: 320–350 kcal
Carbohydrates: 42g
Protein: 3g
Fat: 18g
Fiber: 3g
Sugar: 18g
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