For the Tart Dough:
- 6 Tablespoons (3 Ounces, 85 g) Unsalted Butter, Cubed, at Room Temperature
- 1/4 Cup (50 g) Sugar
- 1 Large Egg Yolk
- 1 Cup (140 g) Flour
- 1/8 Teaspoon Salt
For the Filling:
- 4 Medium Apples, About 1 1/2 Pounds, 700 g
- 2 Large Eggs
- 1/2 Cup (100 g) Granulated Sugar, Plus 2 Tablespoons Granulated or Raw Cane Sugar, for Finishing the Tart
- 3/4 Teaspoon Vanilla Extract
- Pinch of Salt
- 1 Cup (250 ml) Heavy Cream
- 2 1/2 Tablespoons Calvados
- Make the Tart Dough by Mixing the Butter and Sugar Together in A Stand Mixer Fitted with the Paddle Attachment on Low-to-Medium Speed, Until Combined, About 1 Minute. Add the Egg Yolk and Mix on Low Speed for 30 Seconds. Mix in the Flour and Salt on Low Speed, Until the Dough Comes Together. If Necessary, Add A Sprinkle of Water if the Dough Feels too Dry.
- Shape the Dough Into A Disk and Place in the Center of A 9-inch (23 cm) Removable Bottom Tart Pan. Use the Heel of Your Hand, and Fingers, to Press the Dough Across the Bottom and Up the Sides of the Pan, Getting it As Even As Possible. Refrigerate or Freeze the Dough Until Ready to Use.
- To Bake the Tart, Preheat the Oven to 350º F. Peel and Core the Apples, and Cut them in Eighths. Place the Slices in Concentric Circles in the Unbaked Tart Shell.
- In A Bowl, Whisk Together the Eggs and 1/2 Cup Sugar, Along with the Vanilla Extract and Salt. Whisk in the Heavy Cream and Calvados, Until the Mixture is Smooth.