Apple Tart From Normandie - cooking recipe

Ingredients

CRUST
250 g flour
50 g sugar
150 g butter, cubed and chilled
1 egg
1 teaspoon vanilla
FILLING
3 medium apples
1 lemon, juice of
2 eggs, plus
1 egg yolk
60 g sugar
1 teaspoon cinnamon
200 ml cream
powdered sugar, to dust

Preparation

Preheat oven 170\u00b0C and grease a 22cm round ovenproof pie dish Put flour and sugar in a food processor, process until well combined Add chilled butter and pulse until mixture is crumbly, add egg and vanilla and process until dough forms a ball (add 1-2 tbsp chilled water if needed).
Chill dough for 20 minutes Peel and core apples, cut each in 8 slices, put slices in a bowl with the lemon juice In a bowl whip eggs and egg yolk with the sugar, add cinnamon and cream, set aside Roll out pastry to 2-3 mm thickness, line the greased pie dish, prick the bottom with a fork, arrange apple slices decoratively in the pastry shell, cover with egg mixture and bake 45-60 minutes, until pastry is golden and filling is set (cover with foil if browning too quickly) When warm dust with powdered sugar and cinnamon.