Preparation

• Soak the raisins in a bowl with water or rum and let rest for 30 minutes.

• Then drain and pat them dry with a paper towel and coat them with flour.

• Prepare the cream, beat the egg yolk with sugar in a small pot using a whisk.

• Gradually add the preheated milk while stirring continuously and add the flour.

• Continue stirring with the whisk until it thickens, then switch off and remove the pot from the heat.

• Prepare the shortcrust base, pour the flour into a bowl or food processor, add the sugar, egg yolk, and butter cut into cubes.

• Quickly work the mixture to obtain a smooth non-sticky dough.

• Divide the dough into two parts and roll them out on a floured surface.

• Place one disc in a 8-9 inch pan leaving a 1 inch edge.

• Add the raisins and pine nuts to the cream and pour it into the tart pan.

• Peel and cut the apple into not too large pieces and place them on the cream.

• Cover with the other half of the shortcrust and seal the edges of the tart.

• Bake in a preheated oven at 350°F and cook for about 30 minutes.

• Remove from the oven and let the apple heart tart cool completely before slicing.

  Bon appétit