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For Crust. Preheat oven to 375 degrees. Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan. Bake until golden brown, 20 to 25 minutes. Cool and spread with warm jam. For Filling. Toss apples with lemon juice to taste. Melt butter in large skillet over low heat. Add apples and both sugars and stir to mix. Cover and cook until apples are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes. Stir in raisins, cinnamon and peel; cool. For Topping. Preheat oven to 350 degrees. Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl. Spoon filling into crust. Very slowly pour topping over, lifting apples so topping seeps through. Bake until topping is consistancy of cooked custard, 35 to 40 minutes. Sprinkle top edge of tart with chopped walnuts. Cool to room temperature; refrigerate at least 8 hours or overnight. Serve chilled.
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Peel, core, and spiral-slice apples in seconds — pie prep
Fluted tart pan — quiches, fruit tarts, savory tarts