-
1
Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim.
-
2
Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight.
-
3
Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425F.
-
4
oven for 15 minutes.
-
5
Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
-
6
In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well.
-
7
In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins.
-
8
Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it.
-
9
Bake the tart in the middle of a preheated 375F.
-
10
oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
-
11
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal.
-
12
Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball.
-
13
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
