Step 1: Prepare the Danish Pastry Dough

1. Activate Yeast – In a small bowl, mix warm milk and sugar, then sprinkle in the yeast. Let sit for 5 minutes until foamy.

2. Mix Dry Ingredients – In a large bowl, whisk together flour and salt.

3. Cut in Butter – Use your fingers or a pastry cutter to mix in the cold butter until the mixture resembles coarse crumbs.

4. Combine Ingredients – Stir in the yeast mixture, egg yolk, and vanilla. Mix until a dough forms.

5. Chill Dough – Wrap in plastic and refrigerate for 1 hour.

Step 2: Prepare the Apple and Pecan Filling

1. Slice Apples – Peel, core, and thinly slice apples.

2. Mix Ingredients – Toss apples with brown sugar, cinnamon, nutmeg, and lemon juice. Let sit for 10 minutes.

3. Toast Pecans – In a dry pan, toast chopped pecans for 2 minutes to enhance flavor.

4. Melt Butter – Heat 2 tbsp butter in a skillet and sauté apples for 5 minutes until soft but not mushy.

Step 3: Assemble the Tart

1. Roll Dough – On a floured surface, roll dough into a 12×16-inch rectangle.

2. Layer the Filling – Spread apple mixture evenly in the center, leaving a 1-inch border. Sprinkle toasted pecans on top.

3. Shape the Pastry – Cut diagonal strips on both sides and braid them over the filling.

4. Brush with Egg Wash – Lightly coat with egg wash for a golden finish.

Step 4: Bake the Tart

1. Preheat Oven – Set to 375°F (190°C).

2. Bake – Place tart on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.

3. Cool– Let the tart rest for 10 minutes before glazing.