Apple Sugar Tart

Directions

1. In a saucepan heat the beer to lukewarm (when you dop your fingerin, you shouldn't feel any temp dif) Add the yeast and let rest for 10 minutes. After that time active yeast will form a slightly foamy layer at the surface: if it doesn't, try again with fresh ingredients.
2. In a bowl of a stand mixer fitted with a dough hook , combine the flour salt and 2 bsp of the brown sugar. Add the yeast mixture, the egg and butter and knead at low speed for 10 min.
3. Cover with plastic wrap and let rest at room temp for 1 1/2 hours or overnight in the fridge. after fridge let rest at room temp for 30 before using
4. Preheat the oven to 400 and grease a tart pan with a pat of butter
5. scrape the dough into the pan and psread it with a spatula to cover the surface of the pan evenly. sprinkle with two thirds of the remaining sugar, it will seem like a lot but remember there is hardly any in the dough itself
6. peel and core the apples and slice them horizontally into very thin rounds using a mndoline. Arrange on the dough in a circular and tighly overlapping pattern starting from the outside and leaving a 3/4 in margin of uncovered dough all around. sprinkle the remaining sugar.
7. bake for 20 minutes. cover loosely with foil and bake until golden brown and carmelized 15-25 minutes more. Serve warm or room temp with cream