1. To make the apples: Peel, quarter, and core the 2lbs of apples, then cut each quarter in half. 2. In a large skillet melt the 2TBS of butter over medium high heat, when the bubbles subside add the apples and cook and stir until the apples are lightly browned and almost cooked through (10 minutes). 3. Sprinkle the1/4 of a vanilla bean pulp (scraped inside of the vanilla bean) and 2 TBS of sugar over the apples and allow to cook and stir until the sugar/apples start to caramelize (about 5 minutes). 4. Using a slotted spoon remove the apples to a plate and allow them to cool to room temperature. 5. To make the toast points: Using a rubber spatula beat the 1/2 TBS light brown sugar and 2 TBS of butter together until well blended. 6. Spread the butter mixture on one side of each piece of bread. 7. Place the bread butter side up on a sheet pan and broil in the oven (turning once to toast the other side) until; the bead is toasted. 8. Cut each piece of bread in half diagonally and set aside to cool to room temperature. 9. To make the Carmel Cream: Bring the 1 1/4 cup of heavy cream to a full boil in a sauce pan over heat. 10. In a medium bowl beat the 1 egg, 3 egg yolks, 1/3 cup of sugar, and 1/4 of vanilla bean pulp together until the mixture thickens slightly. 11. Whisking gently (don't create bubbles) gently mix the hot cream into the egg mixture (a little at a time). 12. To Finish: Center a rack in the over and preheat to 325°F. 13. Line an insulated baking sheet with parchment (or stack two regular baking sheets together then cover in parchment paper the idea is to give the tart gentle heat). 14. Line up the apples in a pretty design inside the tart shell, once all the apples are in add the toast points (With the broad base of toast against the apples and the point up) in among the apples, sprinkle with walnuts and raisins, and pour in about 1/3 of the cream mixture (if you put all the cream now it will overflow). 15. Carefully slide the tart on the baking sheets into the oven and bake for 10 minutes. 16. Add more cream--enough so that it come up to the edge of the pan (you may have some left over). 17. Bake for another 40 - 45 minutes or until a knife pushed into the center comes out clean. 18. Cool until the tart is just warm (about 30 minutes) and enjoy! ---------------------------------------------------------------------------
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