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1
In a food processor combine the flour,salt,sugar and cut in the butter until it resembles coarse meal.
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2
Transfer to a mixing bowl and make a well in the dry ingredients. Pour in the ice-water and quickly work in the flour to form a dough. It is important to not over-work the dough.
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3
Divide into two disks and wrap in plastic wrap.
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4
Refrigerate for about 15 minutes before rolling out into a 10 inch tart pan or a pie plate.
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5
Filling
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6
In a large bowl, add the apple slices and lemon juice.
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7
Toss to prevent discoloration.
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8
Starting from the outside edge of the the pie crust, start placing the apples in a circular pattern inwards and ending in the center of the pie crust. The apple slices should overlap slightly as illustrated in the photo.
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9
Place the assembled tart pan on a pizza tray or cookie sheet and bake in a pre-heated 425u00b0 F oven for 10 minutes.
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10
In the meantime, in a mixing bowl beat 2 eggs and whisk in the sugar, milk and cream until combined.
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11
Remove the tart pan from the oven after the 10 minutes and pour the custard mixture over the apple slices.
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12
Return to the oven and continue baking for an additional 30-35 minutes at 370u00b0 F.
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13
Remove from the oven and glaze with heated apple jelly.
