1 1/3 cups flour, plus more for rolling
1 Tablespoon granulated sugar
1/2 teaspoon salt
10 Tablespoons cold unsalted butter (divided use)
1 large egg yolk
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 400º F.
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.
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 350º F and bake until set and browned on top, about 25 minutes more.
To make ahead:
Bake tart; let cool completely.
Wrap pan and all in plastic, then foil.
Thaw 2 hours, then bake at 350º F for 20 minutes and allow to cool 30 minutes before serving with whipped cream.
Pastry can be mixed, formed into a disk, wrapped in plastic and refrigerated up to 2 days in advance of using.
Let it come to room temperature 1 hour before rolling.
Pre-baked pastry, cooled, not filled, can also be frozen in the pan, wrapped in plastic, for up to 1 week.