Step 1

In a food processor, pulse together the flour, salt and sugar until combined.

Step 2

Add the cubed butter, a few at a time (I do it in 3 batches), and pulse until the dough looks like coarse crumbs.

Step 3

In a small bowl, mix the egg yolk together with the ice water and slowly add it to the flour mixture. Pulse until the dough comes together.

Step 4

Place the dough on a lightly floured surface and roll into a ball. Then shape it into a flat disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.

Step 5

In a small bowl, stir the dulce de leche a few times to make it creamier and easier to spread. Set aside.

Step 6

Cut the cored apples in half. Place the cut side down and thinly slice them (about ⅛ inch / 3 mm thick). Place them in a bowl and cover with plastic wrap to prevent browning. Set aside 3-4 really thin slices in another bowl with a few drops of water.

Step 7

Preheat oven to 392 °F / 200 °C.

Step 8

Roll out the dough and fit into the tart pan.

Step 9

Spread the dulce de leche on the bottom of the crust.

Step 10

Starting from the edge of the tart, place overlapping apple slices vertically, cut side down. Each slice should overlap the previous one halfway.

Step 11

Continue arranging the apple slices tightly into a spiral until you reach the center of the tart.

Step 12

Roll the 3-4 very thin apple slices together into a spiral shape. Place it in the center of the tart.

Step 13

Sprinkle the entire tart with cinnamon.

Step 14

Bake for 35 minutes or until it's golden brown.

Step 15

Allow it to cool for at least 1 ½ hours before slicing.

Step 16

Enjoy!