• Using a electric mixer or stand mixer with a paddle attachment, cream together your butter and sugar. Add your flour and mix until combined. Add in your vanilla extract, egg, and egg yolk. Mix until combined.
• Wrap your dough in plastic wrap. Chill your dough in your refrigerator while you make your filling.
• Preheat your oven to 375 degrees F. Spray a 9 inch tart pan with non stick spray, set aside.
• Peel, core, and chop your apples into thin slices. Place in a bowl.
• Add your lemon juice to the apples and toss to combine well. Now add in your cinnamon, salt, vanilla extract, sugar, and nutmeg, and flour. Combine well. Set aside.
• Roll your chilled dough on a lightly dusted surface dusted with flour into a 11 inch circle.
• Transfer your dough into your prepared tart pan. Gently press the dough into the tart pan making sure to press down into the shape of the pan. Remove the excess dough from the outer edges of your tart pan.
• Pour your sliced apples into your crust and spread them evenly. Set aside.

Crumble Topping:

• In a medium bowl, combine the flour and both sugars and mix well. Add the melted butter and mix with a fork to combine until forming large clumps.
• Roughly pile the crumble mixture on top of your apples, spreading it loosely all over the tart.
• Bake your tart for 45 to 50 minutes or until the crumble on top looks lightly golden.
• To serve warm, allow to cool slightly and then slice and serve topped with ice cream if desired. If serving room temperature, let the tart cool completely before removing it from the tin, slice and serve.