Page 148 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

pan with parchment and fill it with pie weights or dried beans. Bake
the crust for 15 minutes.

2
. Remove the crust from the oven; remove the pie weights and
parchment. Brush the crust with the apricot preserves and bake it
for another 5 minutes. Set it aside.

Procedure for the filling

1
. In a large saucepan, melt the butter along with ¼ cup (50 g) of the
granulated sugar, the lemon zest and juice, and the rum. Add the
apple

2
. slices and sauté until just tender. Remove the apple slices with a
slotted spoon, leaving the juices in the pan.

3
. Add the cream, remaining granulated sugar, vanilla, and salt to the
saucepan. Bring the mixture to a simmer.

4
. In the meantime, whisk the eggs in a mixing bowl. Continuing to
whisk, slowly pour the hot cream mixture in a steady stream into
the eggs.

Assembly

1
. Arrange the apple slices evenly on the crust, overlapping them
slightly. Pour the custard over the apples. Carefully transfer the tart
to the oven and bake it until the custard has set and the edges are
slightly golden, 30 to 35 minutes.

2
. In a small bowl, stir together the confectioners’ sugar and the
cream until smooth. Allow the tart to cool until only slightly warm.
Using a pastry brush, gently brush the top of the apples with the

sugar glaze. Allow the tart to cool completely, then carefully remove
it from the tart pan and transfer it to a platter. Serve with slightly
sweetened whipped cream.