Golden Cream And Apple Tart

• 3 large egg yolks
• 3/4 cups heavy cream
• 5 tablespoons sugar
• 1 partially prebaked and cooled flaky sweet pastry shell
• 4 cooking apples, such as Jonathans

1. Preheat the oven to 375 degrees.
2. In a large bowl, beat the egg yolks with a fork.
3. Add the cream and three tablespoons of the sugar.
4. Mix until well blended and set aside.
5. Peel and core the apples.
6. Cut them in half.
7. Cut each half into quarters.
8. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center.
9. Pour the cream mixture over the apples.
10. Sprinkle with the remaining two tablespoons of sugar.
11. Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes.
12. Remove to a rack to cook.
13. Serve warm or at room temperature.

egg yolks, heavy cream, sugar, pastry shell, cooking apples

Taken from cooking.nytimes.com/recipes/369 (may not work)