“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!”
1hr 30mins

Ingredients Nutrition


  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.

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