👨‍🍳 Instructions

1. 1

   For the crust: In a bowl, combine flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Tip: Keep ingredients cold for a flaky crust.
2. 2

   Whisk the egg yolk with 2 tbsp ice water. Gradually add to the flour mixture, mixing until the dough just comes together. Add more water if needed, 1 tsp at a time.

   💡 Tip: Do not overwork the dough.
3. 3

   Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 30 minutes
4. 4

   Preheat oven to 190°C (375°F).

   ⏱️ 15 minutes
5. 5

   On a lightly floured surface, roll out the dough to fit a 23-25 cm (9-10 inch) tart pan with a removable bottom. Press the dough into the pan and trim any excess.

   ⏱️ 5 minutes
6. 6

   In a large bowl, toss the sliced apples with brown sugar, cinnamon, nutmeg, and lemon juice.

   💡 Tip: Ensure apples are evenly coated.
7. 7

   Arrange the apple mixture evenly over the tart crust. Dot the top with the cubed butter.

   ⏱️ 5 minutes
8. 8

   Brush the edges of the crust with the lightly beaten egg white.

   💡 Tip: This helps the crust brown nicely.
9. 9

   Bake for 40-50 minutes, or until the crust is golden brown and the apples are tender and caramelized.

   ⏱️ 45 minutes

   💡 Tip: If the crust starts to brown too quickly, cover the edges with foil.
10. 10

    Let the tart cool in the pan for at least 15 minutes before removing the sides. Serve warm or at room temperature.

    ⏱️ 15 minutes