TO MAKE THE CRUST
Mix the flour with the sugar and a pinch of salt.
Cut the butter into the flour mixture until it forms coarse crumbs.
Beat the eggs and mix into the flour. Add just enough water to bring the dough together into a ball. Flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Lightly flour your work surface and roll out the dough into a circle slightly larger than your tart pan to cover the sides.
Roll the dough onto your rolling pin and transfer it to the pan. Press the dough into the sides. Fold any excess dough hanging over the edge inward and press it against the sides.

Fold any excess dough hanging over the edge inward and press it against the sides.
Crimp or decorate the edge of the crust as desired.

APPLE FILLING
Peel the apples, cut them into quarters, and remove the cores. Slice the apples thinly.
In a bowl, toss the apples with the vanilla extract.
In another bowl, mix the flour, cornstarch, sugar, and cinnamon.
Add the flour mixture to the apples and mix well.

ASSEMBLE THE TART
Preheat the oven to 350°F (178°C).
Arrange the apple slices in a circular pattern over the chopped apple mixture.
Bake the tart for about 55-65 minutes, until the top is lightly golden. Let cool.
Brush the top with the jam, syrup, or honey.

Cut into portions and serve. It's perfect with your favorite ice cream.
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