Alsatian Apple and Cream Tart

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!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve.