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To make the tart: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.
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Prick the shell with a fork and refrigerateit for at least 30 min or possibly, covered, overnight.
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Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425F.
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oven for 15 min.
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Remove the foil and the rice carefully, bake the shell 10 min more, or possibly till it is pale golden brown, and let it cold in the pan on a rack.
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In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 Tbsp.
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of the sugar and toss the mix till
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the apples are coated well.
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In a large bowl whisk together the yolks, the
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cream, 2 1/2 Tbsp.
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of the remaining sugar, a healthy pinch of salt, and the vanilla and stir in the raisins.
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Arrange the apples decoratively in the shell, pour the cream mix over them, and sprinkle the remaining 1 1/2 Tbsp.
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sugar and the cinnamon over it.
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Bake the tart in the middle of a preheated 375F.
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oven for 1 hour and 10 min, or possibly till the apples are tender when pierced with a cake tester, let it cold in the pan on a rack, and remove the rim.
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To make the pate brisee:In a large bowl blend the flour, the butter, the vegetable shortening, and the salt till the mix resembles meal.
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Add in 2 Tbsp.
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ice water, toss the mix till the water is incorporated, adding more ice water if
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necessary to create a dough, and form the dough into a ball.
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Dust the dough
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with flour and refrigerateit, wrapped in wax paper, for 1 hour.
