French Apple Tart

Method

• Prepare the crust: On a clean work surface, heap the flour and form a mold in the middle. Add butter cubes, sifted confectioners’ sugar, and salt into the mold. Combine the ingredients by rubbing the butter cubes with dry ingredients through your fingers, then add egg yolks and gently knead the dough until it is soft, with a silky texture. Continue kneading the dough by pushing it away from yourself 3 – 4 times with the palm of your hand. Form it into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
• Grease a non-stick tart mold with a removable bottom (24cm / 9in in diameter). Roll out the dough on a lightly floured work surface, then wrap it on the rolling pin and gently let it slide into the prepared mold. Press the dough against the wavy edges of the tart mold so it almost borders on the upper edge and fits tightly. Again refrigerate for 20 minutes.
• Prepare the filling: Peel, halve, and core the apples. Cut each half into thin slices. Set aside about 1/3 of the apple pieces (choose the smaller, less “photogenic” slices) and place them in a medium-sized saucepan, add 50 ml of cold water, the vanilla pod, sugar, and butter. Simmer at a low temperature until the apples start falling apart and create a creamy mousse. Remove from heat, discard the vanilla pod and, if necessary, use a stick blender to puree the remaining chunky pieces; let the mousse cool down. Meanwhile, preheat the oven to 200 °C / 400°F.
• Pierce the crust with a fork 8 – 10 times. Pour the apple mousse into the prepared crust and arrange the apple slices, flat side down on the mousse in a spiral, overlapping pattern:  first the outer edge, then the inner circle in the opposite direction. Cut the remaining apple slices into smaller cubes and arrange the middle.
• Bake the tart for 35-40 minutes until the crust is crisp and the apples are lightly browned. Take out of the oven and let cool down for about 10 minutes. Meanwhile, prepare the glaze: in a small saucepan, warm up quince jelly and immediately brush it generously over the apple slices. The tart tastes best when served warm.