In a big bowl, put the flour, sugar, almonds, butter and salt. Mix using your finegrtips to make a sand-like dough without kneading until the butter integrates with the rest of the ingredients to get a crumbly dough. It is important not no knead and just work your way with your fingertips.
Add in the egg yolks and continue mixing with your fingertips until you get a more compact dough. This process has to be done as fast as possible so the dough does not overheat.
Cover with plastic kitchen wrap and refrigerate for 30 minutes to make rolling it out easier.
Using a sharp knife cut open the vanilla bean lenghtwise and scrape the seeds out.
In a medium size pot put the milk along with half the sugar and the vanilla bean seeds. Let it cook for 2 minutes, without boiling, stiring occasionally with a kitchen whisk.
In a different small bowl, using a fork mix the remaining sugar, salt, egg yolks, corn starch and flour. Add in a little of the milk mixture and mix for the egg yolk mixture to temper.
Pour the egg yolk mixture into the milk pot and cook to medium low heat for about 4 minutes, whisking non stop until a thicker mixture forms. It is important not to stop whisking and doing this carefully for the cream to turn out smooth.
Take off the heat, and add in the butter and mix until well integrated. Pour the cream into another, clean, bowl, and cover it with plastic kitchen wrap (it must touch the cream´s surface so a crust does not form) and refrigerate for 1 hour.
Preheat the oven to 375º F (180º C). Line a circular pan of about 11 inches (28 cm) in diameter, with high walls, with parchment paper.
Take the dough out of the fridge and put it on a clean, floured surface. Roll it out with a rolling pin until it is about 0.25 (1/4) inches (6 mm) thick.
Cover the mold with the rolled out dough making it even, covering the walls (cutting some pieces if necessary).
Bake just the crust on its own, meaning, without the filling. To do this, put a piece, a circle of parchment paper on top of the crust and then something heavy on top of that, for it not to rise and so it can hold the filling afterwards. The weight you add on top could be raw rice, beans or chickpeas. Put it in the oven and bate at 375º F (º80º C) for about 20 to 25 minutes or until lighty golden brown.
Once ready, take the dough out of the oven and let it cool down completely before turning it out.
To make the applesm first you have to peel them and cut them in thin slices. While cutting them you can put them in water with lemon so they don´t oxidize.
Put them on a pan over medium low heat. Add in the apples along with the sugar and butter and cook without stiring too much until the apples are a little caramelized but not entirely, for about 15 minutes. Take off the heat and let them cool down.
Put the crust on the plate you want to present the pie or tart in and fill it using the pastry cream, which should by now be completely cooled. Spread it and even it out.
Put the caramelized apples on top, which decorate but also add a different texture. Refrigerate the tart or pie for at least 2 hours before serving.
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