Apple Custard Tart with candied orange & lemon slices

All local, fresh and natural products! The milk is from the farm next door (and it's got to be the best milk in the world!), the apples are from our neighbors up the road (except the red one which comes from l'Etelley) and the eggs are local too. First I stewed the apples (in chunks) with the orange and lemon (in slices) with sugar and Rhum (for 20 minutes). I prepared my pate brisee. Then for the custard filling, I whipped the egg yolks with sugar, I added the stewed melange (not all of the liquid, there was too much of it so I put it aside), I placed the candied slices on top of the tart and baked it for 45 minutes or so. Et voila! It is a simple apple custard tart recipe but the orange & lemon (and the Rhum) give it that little extra zest...

Bon Appétit!