准备

Make and Roll the Dough

• Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).

  在一个小碗中，将蛋黄和牛奶混合，然后将其加入面粉混合物中。在低速上，混合直到面团刚好在一起，大约15秒钟。面团会有些柔软。（如果用手混合，将蛋黄混合物加入面粉中，并用叉子轻轻混合直到液体分布良好。手，将其从您身上推开并将其涂抹起来，并用板凳刮刀将其收集起来，然后重复直到面团聚在一起并柔韧）。

  将面团从一片塑料包裹上盘着，将其压入平盘中，将其包裹在塑料中，然后将其放在冰箱中静置15至20分钟（或最多四天），然后再将其推出。

  将架子放在烤箱的中心，然后将烤箱加热到350*f。用羊皮纸排成一个重型带有的烤盘。从冰箱中取出面团；如果面团非常牢固，请坐在室温下，直到它足以滚动到10到15分钟。在面粉表面上，将面团滚成直径约13至14英寸的圆形。如果边缘有些破烂，没关系。如果您无法大致圆形，请修剪面团，以使其粗糙的圆圈，然后将修剪的碎片卷回面团。准备馅料时，将面团圆转移到烤盘上，并将其放入冰箱中。

Assemble and Bake the Tart

• 将苹果放入一个大碗中。用1/4杯砂糖将水果扔掉。品尝水果；如果它比您想要的更酸，则加起来2汤匙。更多糖。加入面粉，香草提取物，肉桂和盐和折腾，直到一切都均匀混合为止。

  Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the apple mixture in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the apples to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.

  Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar directly on the dough and fruit.

  Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving.

  When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.