Creme Brulee Apple Tart | RICARDO

Ingredients

• 1 pie crust, about 11-inch (28-cm) in diameter
• 4 Cortland apples, peeled and each cut into 8 wedges
• 1/4 cup (60 ml) sugar
• 6 egg yolks
• 1/3 cup (75 ml) sugar
• 1 1/4 cups (310 ml) 35% cream
• 1/2 teaspoon (2.5 ml) vanilla extract
• 2 tablespoons (30 ml) icing sugar, to caramelize