With the rack in the lowest position, preheat the oven to 190 °C (375 °F).
Line a 25-cm (10-inch) in diameter quiche plate with the pie crust. Place the apple wedges to form a rosette, overlapping them slightly. Sprinkle with the sugar. Bake for 40 minutes. Remove from the oven.
Meanwhile, in a bowl, combine the egg yolks and sugar with a whisk. Add the cream and vanilla. Pour this mixture over the hot pie and continue baking for 15 minutes.
Sprinkle the tart with icing sugar and caramelize quickly, using a gas torch. Let cool and refrigerate until completely chilled.