Brown Butter Apple Tart
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Kosher Salt2 tbsps
Heavy Cream2 tsps
Vanilla Extract3.5 cups
Unbleached All-Purpose Flour4 large
Egg1 cup
All-Purpose FlourDirections:
1
For crust: Coat tart pan with nonstick spray
2
Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes
3
Add egg, cream, and vanilla
4
Mix until smooth
5
Add flour all at once and beat until dough almost comes together
6
Turn dough out onto a work surface
7
Knead until dough just comes together, 4-5 times
8
Divide dough in half; form each half into a smooth ball
9
Flatten into disks and wrap each disk tightly in plastic
10
Chill 1 disk overnight; freeze second disk for another use
11
Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan
12
Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes
13
Remove top piece of plastic from dough
14
Invert dough into tart pan; press onto bottom and up sides
15
If dough is soft, chill until firm enough for remaining sheet of plastic to be removed
16
Trim edges of dough (patch up any holes or tears with extra dough)
17
Chill until firm, about 1 hour
18
Preheat oven to 350°F
19
Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang
20
Fill paper with dried beans or pie weights
21
Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes
22
(If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer
23
) Coat tart pan with nonstick spray
24
Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes
25
Add egg, cream, and vanilla
26
Mix until smooth
27
Add flour all at once and beat until dough almost comes together
28
Turn dough out onto a work surface
29
Knead until dough just comes together, 4-5 times
30
Divide dough in half; form each half into a smooth ball
31
Flatten into disks and wrap each disk tightly in plastic
32
Chill 1 disk overnight; freeze second disk for another use
33
Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan
34
Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes
35
Remove top piece of plastic from dough
36
Invert dough into tart pan; press onto bottom and up sides
37
If dough is soft, chill until firm enough for remaining sheet of plastic to be removed
38
Trim edges of dough (patch up any holes or tears with extra dough)
39
Chill until firm, about 1 hour
40
Preheat oven to 350°F
41
Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang
42
Fill paper with dried beans or pie weights
43
Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes
44
(If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer
45
) For filling and assembly: Whisk eggs and sugar in a medium bowl just to blend
46
Place butter in a medium saucepan over medium heat
47
Scrape in seeds from vanilla bean; add bean
48
Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes
49
Let cool for 10 minutes; remove bean
50
Slowly whisk brown butter into egg mixture; whisk in flour and salt
51
Line tart shell with apples
52
4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling)
53
Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes
54
Let tart cool in pan on a wire rack, about 2 hours
55
Remove pan sides
56
Serve warm or at room temperature with whipped cream
57
Whisk eggs and sugar in a medium bowl just to blend
58
Place butter in a medium saucepan over medium heat
59
Scrape in seeds from vanilla bean; add bean
60
Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes
61
Let cool for 10 minutes; remove bean
62
Slowly whisk brown butter into egg mixture; whisk in flour and salt
63
Line tart shell with apples
64
4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling)
65
Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes
66
Let tart cool in pan on a wire rack, about 2 hours
67
Remove pan sides
68
Serve warm or at room temperature with whipped cream