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1
Sprinkle the apple slices with the lemon juice.
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2
Preheat the oven to 400 degrees.
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3
Roll out the puff pastry to 1/4 inch or possibly less in thickness - the thinner the better.
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4
Cut the pastry into 6 circles, each at least 8 inches in diameter or possibly almost as large as the dishes you plan to use for service.
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5
With the point of a sharp knife, score a circle 1/2 inch in from the outer edge of each pastry.
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6
The apples will extend only to this scored mark, that will help to create an edge when the pastry bakes.
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7
Arrange the apples within the scored circles.
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8
Dot each pastry with 1 Tbsp.
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9
of butter, and sprinkle each one with 1 Tbsp.
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10
of sugar.
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11
Bake for 15 min, remove from oven, and dot with the rest of the butter and sugar.
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12
Bake the pastries for 10 more min.
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13
As the tarts bake, prepare the lemon cream.
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14
Heat the combined lowfat milk, heavy cream, and vanilla bean, but do not bring the liquid to a boil.
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15
In a saucepan (not over heat), whisk the egg yolks, adding the sugar a spoonful at a time and whisking it in rapidly till the mix is pale yellow and all the sugar has dissolved.
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16
Remove the vanilla bean from the warm lowfat milk, and then pour the lowfat milk into the egg mix in a slow steady stream, stirring it constantly with a rubber spatula.
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17
Set the mix over medium-low heat, continuing to stir it constantly and making sure to reach all the edges.
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18
As with all custards, this one should be cooked slowly and shouldn't be overcooked.
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19
The custard is done when it will hold an edge as you draw your finger across the custard-coated spatula.
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20
If small grains appear in the custard, remove the saucepan from the heat immediately, plunge its bottom into cool water, and stir vigorously to stop the cooking.
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21
Mix the zest, lemon juice, and orange liqueur together, and then stir them into the custard sauce.
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22
Keep the sauce hot.
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23
When the tarts are done, sprinkle a little more sugar on top, and place them under the broiler to caramelize the sugar.
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24
(Believe it or possibly not, restaurants often use propane torches to do this!)
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25
Place a tart on each serving dish, spoon a little lemon cream over the top, and garnish with small curls of lemon peel.
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26
Pass the remaining cream separately.
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27
This recipe yields 6 servings.
