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1
Make the custard In a blender, puree all of the ingredients until smooth.
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2
Transfer to a bowl, cover and refrigerate for 3 hours.
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3
Meanwhile, make the pastry In a food processor, pulse the light rye flour with the all-purpose flour, sugar and salt to blend.
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4
Add the butter and pulse until it is the size of small peas.
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5
Drizzle in the ice water and pulse until the pastry just starts to come together.
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6
Turn the pastry out onto a work surface and gather into a ball.
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7
Flatten to a 1-inch-thick disk, wrap in plastic and refrigerate for 1 hour.
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8
Meanwhile, make the pastry On a lightly floured work surface, using a lightly floured rolling pin, roll out the pastry 1/8 inch thick.
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9
Place a 9-inch, deep-dish glass pie plate upside down on the pastry as a template and cut out a round that is 1 1/2 inches wider than the dish.
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10
Transfer to the pie plate; fold the edge under itself and crimp decoratively.
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11
Refrigerate for 30 minutes.
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12
Meanwhile, make the pastry Preheat the oven to 350.
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13
Line the pastry with parchment paper and fill the pie dish with pie weights.
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14
Bake for about 1 hour and 15 minutes, until the shell is golden brown all over and cooked through.
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15
Cover the pie rim with foil if it gets too dark.
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16
Transfer the pie to a rack and let cool completely, about 1 hour.
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17
Meanwhile, make the caramelized apples In a large skillet, cook the butter with the sugar over moderate heat until bubbling and caramelized, about 3 minutes.
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18
Add the apple and vanilla seeds and cook, stirring occasionally, until the apples are very tender and caramelized, about 5 minutes.
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19
Carefully add the vinegar and simmer until the caramel is slightly thickened, about 3 minutes.
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20
Meanwhile, make the caramelized apples Preheat the oven to 325.
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21
Scatter half of the apples in the shell.
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22
Strain the custard into a bowl and pour it into the shell.
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23
Cover the crust with foil to prevent it from burning.
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24
Meanwhile, make the caramelized apples Bake the tart for about 1 hour and 15 minutes, until the custard is golden and just set.
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25
Spoon the remaining caramelized apples on top.
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26
Transfer the tart to a rack and let cool to room temperature.
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27
The tart can be served at room temperature but is best chilled.
