Apple Custard Tart

3 lbs.  fresh apples, peeled, cored

3 each 9-inch pie shells, baked

2-1/4 C. milk

6  large eggs

3/4 C. granulated sugar

1 T. pure vanilla extract

2 t. ground cinnamon

1/4 t. salt

Cut apples into thin slices. Arrange 1 pound slices in each shell.

Blend remaining ingredients. Pour 1-1/4 cups custard into each pie shell.

Bake tarts at 325�F. about 45 minutes until custard is barely set. Cool; cut each into 8 wedges.

Serves 24.