Prep 30 mins
Cook 1 hr
I got this recipe from an old Gourmet Magazine, and since the first time I tried it its always been a hit! It's been my husband's favourite dessert, he said this is the best apple tart he's ever tasted. I did a few little modifications. For extra flavor, I soaked the raisins in rum and to save time, I used store bought pie shell instead. Bon Appetit!
- 1 (9 inch) ready-made pie crusts
- fresh lemon juice
- 4 granny smith apples, sliced thinly (or in 8s)
- 4 1⁄2 tablespoons sugar
- 3 large egg yolks
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1⁄3 cup golden raisin, soaked in rum for at least 2-4 hours
- 1 pinch cinnamon
- 1 pinch salt
- 1 1⁄2 tablespoons sugar, for dusting, don't use if you want to cut on sugar (optional)
- Prick the bottom of the shell and bake it on the lower third of a preheated 375°F oven for 15 minutes, and let it cool in the pan on a rack.
- In a bowl stir together the apples, lemon juice, and 2 table spoons of sugar and toss the mixture until the apples are coated well.
- In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of remaining sugar, a pinch of salt, and vanilla and stir in raisins.
- Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 table spoons of sugar with the cinnamon over it.
- Bake the tart in the middle of a preheated 375°F oven for 1 hour, or until the apples are tender when pierced with a cake tester, let it cool in the pan on the rack.