Tarte aux Pommes Normande

Step 1

Pour the milk into a small saucepan and heat over medium heat, stirring occasionally, until steam rises from the surface and small bubbles form around the edges, about 5 minutes.

Step 2

While the milk heats, crack the three egg yolks into a medium bowl, add the 0.25 cup sugar, and whisk together using a wire whisk in circular motions until the mixture is pale yellow and foamy, about 2 minutes.

Step 3

Sprinkle the 2 tablespoons flour over the egg mixture and whisk until you see no white streaks of flour remaining, about 30 seconds.

Step 4

Pour the hot milk slowly into the egg mixture while whisking constantly in a circular motion — this tempers the eggs so they cook evenly without scrambling, about 1 minute.

Step 5

Pour the mixture back into the saucepan and place over medium heat, whisking constantly, until the custard thickens and looks like pudding, about 3 minutes — it should fall from the whisk in a slow stream, not a liquid trickle.

Step 6

Remove from heat and whisk in the 0.5 teaspoon vanilla extract until combined, then transfer to a small bowl and press plastic wrap directly onto the surface so no skin forms.

Step 7

Cool the crème pâtissière at room temperature for 10 minutes, then refrigerate for at least 15 minutes.

Step 8

Set the oven to 400°F and allow it to preheat — the indicator light or beep will tell you when it reaches full temperature, about 10 minutes.

Step 9

Remove the pie dough from the freezer and let it thaw at room temperature for 5 minutes until it is soft enough to press without cracking.

Step 10

Unroll the dough and press it gently into a 9-inch fluted tart pan with a removable bottom, working it up the sides; trim any overhang by rolling the rolling pin across the top rim.

Step 11

Spread the cooled crème pâtissière evenly across the bottom of the tart shell using an offset spatula or the back of a spoon, leaving a 0.5-inch border around the edges.

Step 12

Rinse each apple under cold running water and pat dry with a clean kitchen towel to remove any waxy coating.

Step 13

Place an apple on the cutting board, stem-side up, and use a sharp paring knife to cut it in half from top to bottom; repeat with remaining apples so you have eight halves.

Step 14

Place each apple half flat-side down on the cutting board and use a small melon baller or the tip of a small spoon to scoop out the core and seeds, digging straight down from the center.

Step 15

Slice each apple half crosswise into 0.25-inch-thick slices by placing it cut-side down and slicing straight down through the flesh; the slices will fan naturally and remain connected at the base.

Step 16

Arrange each fanned apple slice on top of the crème pâtissière in a circular overlapping pattern, working from the edge toward the center, until the entire tart is covered.

Step 17

Mix the 2 tablespoons sugar with the 1 tablespoon melted butter in a small bowl, then brush the mixture over all the apple slices using a pastry brush to help them caramelize.

Step 18

Place the tart on the center oven rack and bake until the apples are tender when pierced with a fork and the edges of the pastry are golden brown, 25–30 minutes.

Step 19

Remove the tart from the oven and allow it to cool for 5 minutes on a wire rack or trivet.

Step 20

Warm the apricot jam in a small saucepan over low heat for 1 minute, stirring, until it is loose and pourable.

Step 21

Brush the warm jam evenly over the apples and tart edges using a pastry brush to create a glossy finish and add shine.

Step 22

Cool the tart to room temperature, about 30 minutes, then gently push up on the bottom of the pan to release and slide the tart onto a serving plate.

Step 23

Slice the tart into 8 equal wedges using a sharp knife wiped clean between cuts, and serve at room temperature or slightly chilled.