Preheat oven to 425?

Prepare pie crust according to package directions for two-crust pie using one 9-inch pie pan.

Place prepared crust in bottom and up side of pan. Trim edges - do NOT prick crust. Set trimmed dough aside for later.

Partially bake crust for 10 minutes. If crust puffs up, gently press back to bottom and sides of pan with the back of a wooden spoon.

In a large skillet over medium-low heat, combine filling ingredients.

Saute about 5 minutes, stirring occassionally.

Remove from heat, drain. Set aside.

In a small bowl, blend custard ingredients.

Spoon apples into pie-crust lined pan. Pour custard over apples.

Cut remaining crust into 1/2 inch wide strips. Using the eight longest strips, arrange in a V pattern around the tart with points meeting in the center. Place remaining smaller strips in a V pattern within the larger strips. Trim and seal edges.

With remaining dough pieces form a flower for center (or use cookie cutter to make an appropriate centerpiece). Place decorative dough piece in the center of the tart.

Bake for 20-25 minutes.

In medium saucepan, bring cream just to a boil.

In small bowl, combine 2 egg yolks and 1/3 cup sugar. Blend a small amount of cream into the yolks.

Blend yolk mixture into cream and cook over low heat about 10 minutes or until mixture coats a spoon, stirring constantly. Do NOT Boil.

Remove from heat, Stir in brandy, cinnamon and nutmeg. Cool slightly.

To Serve: pour a small amount of Creme Anglaise onto individual cake plates. Remove sides of pan; cut into wedges. Place a piece of warm tart on top of sauce.