Sift together flour and salt. Add butter and mis with a pastry cutter until dough resembles coarse meal. Add egg yolk, sugar and continue kneading until a soft dough is obtained. This procedure can be made in a food processor. Wrap dough and refrigerate 1 hour.
Roll out dough and line a 9 inch (23 – 25 cm) a removable bottom tart pan.
Prick bottom with a fork and bake in preheated oven 350 °F (180 °C) oven for 20 minutes. Remove from oven and cool.
Combine flour, 1 cup sugar and milk in a heavy bottom, non aluminum pan, stirring with a wooden spoon. Beat egg yolks until thick. Heat milk mixture and remove from fire. Whisk half of milk mixture into yolks and return again to pan. Cook, over medium heat, stirring constantly, until sauce thickens. Add vanilla and remove from fire. Cover sauce with a buttered round of wax paper directly touching the surface. Cool.
Melt butter in a medium size pan, add cubed apples, rest of sugar and lemon juice. Cook apples until tender. Remove and cool.
Combine apples with cream once both are cool, and spoon into the cooked crust.
Place halved apples, cut side down, and thinly slice crosswise, but keep slices together. Gently press down each sliced half with the palm of the hand to spread the slices. Lift apple halves with a metal spatula and transfer them to the tart.
Combine all ingredients with a fork. Sprinkle over apples. Broil in oven until sugar melts and turns golden.
Serve cold or warm.