Peel, core, and slice the apples. Arrange the slices in the bottom of the shell, making concentric circles, working toward the center. In a medium bowl, beat the eggs; whisk in the milk, salt, and pepper. Pour the batter over the apples. Place the pie on the baking sheet and bake 10-15 minutes until the begins to brown. Reduce the heat to 350° F. Arrange the pudding slices on the top and continue baking until a toothpick inserted in the center comes out clean, about 40 minutes. Cover with foil if the pie browns too quickly.

This may need some experimentation. As served the tarts were far too salty, so the recipe here calls for half as much salt. Have we reduced it enough, or was the saltiness just a measuring error in quantity cookery?