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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 Raisins, soaked in rum for at least 2-4 hours
1 pinch Cinnamon
1 pinch Salt
1 1/2 Tablespoons Sugar
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Prick the bottom of the shell and bake it on the lower third of a preheated 375F 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 375F 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. Serve.
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