Classic French Apple Custard Tart

In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.

Add the egg yolk and ice water to the crumbly mixture. Bring the dough together gently without kneading heavily. Shape into a flat disk, wrap tightly, and chill in the refrigerator for 30 minutes.

On a lightly floured surface, roll out the chilled dough with a rolling pin to a 3mm thickness. Carefully lift and press the dough into the tart pan, trimming any overhang. Prick the base lightly with a fork and chill for another 30 minutes.

Preheat the oven to 200°C (400°F).

Line the chilled tart shell with parchment paper and fill to the brim with pie weights. Blind bake for 15 minutes, remove the paper and weights, and bake for a further 5 minutes until the pastry is pale golden. Set aside to cool slightly.

Peel, halve, and core the apples. Slice them very uniformly, about 3mm thick, and toss them gently with the lemon juice in a bowl to prevent browning.

In a separate mixing bowl, use a whisk to thoroughly combine the heavy cream, eggs, granulated sugar, and vanilla bean paste until completely smooth.

Arrange the sliced apples in an overlapping concentric circular pattern inside the partially baked tart shell, starting from the outer edge and working inward.

Carefully pour the liquid custard mixture over the arranged apples, ensuring the liquid fills the gaps evenly but does not breach the top edge of the pastry.

Reduce the oven temperature to 180°C (350°F). Bake the assembled tart for 35 to 40 minutes until the custard is firmly set and slightly puffed, and the apples are tender.

Remove the tart from the oven and allow it to cool completely in the pan on a wire rack before carefully unmolding and slicing.