CUSTARD FOR TARTE AUX POMMES:
INGREDIENTS FOR FILLING AN 11" TARTE SHELL or 6 - 4" shells:
1 Pâte Brisée Sucrée prebaked crust (look in Basic Techniques for recipe)
3 large Golden Delicious apples
1 large egg + 1 yolk
3 tablespoons granulated sugar
2/3 cup whipping cream
2 tablespoons dark rum or Calvados (apple brandy)
3 tablespoons confectioners' sugar
Preheat the oven to 350 degrees.
Peel the apples. Stand the apple upright and cut the sides from the center core. Remove remaining sides so the squared-off core remains. Discard it. Repeat with the other two apples. Lay the larger two cut sides from each apple flat and cut into thin slices. Fan these out on the bottom of the prebaked tart shell. Repeat with remaining 4 sides from the other 2 apples. Thinly slice the smaller side pieces from the apples and use these to fill the spaces between the fanned-out rows of slices.
Break the eggs into a small mixing bowl. Whisk in the sugar, cream, and rum or brandy. Pour this custard over the apples and bake until the filling is lightly set, about 30 minutes (20 minutes for smaller tarts).
Let the tart cool to lukewarm. Dust it with confectioners' sugar before serving warm or at room temperature.
This recipe was adapted from a recipe in Mastering the Art of French Cooking by Julia Child.