Alsatian Apple And Cream Tart

• 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)

1. Prick the bottom of the shell and bake it on the lower third of a preheated 375u0b0F 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 375u0b0F 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.

lemon juice, granny smith apples, sugar, egg yolks, heavy cream, vanilla, golden raisin, cinnamon, salt, sugar

Taken from www.food.com/recipe/alsatian-apple-and-cream-tart-183271 (may not work)