- 1 13 cups flour, more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter
- 1 large egg yolk plus 3 large eggs
- 2 medium tart apples, peeled, cored and sliced
- 2 tablespoons light brown sugar
- 1 1/2 cups coarsely chopped pecans
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped, for serving
- Heat oven to 400 degrees.
- Place flour, sugar and salt in food processor.
- Pulse to blend.
- Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps.
- Beat egg yolk with 4 tablespoons ice water.
- Open cover of machine and sprinkle in egg mixture.
- Pulse briefly.
- Ingredients should start to clump together to form a dough; do not allow a ball of dough to form.
- If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
- Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk.
- Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan.
- Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking.
- Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more.
- Remove from oven.
- While pastry is baking melt remaining 2 tablespoons butter in a skillet.
- Add apples and saute over medium-high heat until lightly browned.
- Stir in brown sugar, then add pecans.
- Saute another minute.
- Remove from heat and spread in baked pastry.
- Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
- Bake 15 minutes.
- Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.