Apple Tart (& Rich Pastry Dough)

James Beard's Menus for Entertaining Over 600 incomparable recipes - for every occasion from a roadside picnic to a formal dinner by James Beard
Cookbook 44, Recipe 1 (total 91)

The pie crust drew my attention to this recipe. No water, milk etc... just an egg yolk.

Did I like it? Delicious and deceptively simple. The vanilla flavor actually steams into the apples.

Recipe:
Rich Pastry Dough: Mix 1 cup flour with 1.5T sugar. Cut in 1/4 cup plus 2 T butter. Mix in 1 egg yolk and just enough of the white to make it come together. Refrigerate for 1/2 hour. Roll out for a tart pan (9 in round or 7 in square). (It called for 1.5 hard boiled egg yolk or 1 fresh egg yolk or 1 egg white. My one fresh egg yolk wasn't enough to pull the dough together so I added a very small portion of the white as well.)

Apples: 6 apples - peel, core and slice into sixths. Add slices along with 1tsp vanilla to a pan with 4 T melted butter. Cover and cook for 8 minutes - until tender - not mushy.

Assemble: Sprinkle the bottom of the tart pan with sugar. Place the apples in a even arrangement on top. Sprinkle with sugar and cook at 400 for 10 minutes and 350 for 25 minutes until browned. Cool. Melt apricot jam (see July 19th!), strain through a sieve and glaze the tart.