| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 1 hr 15 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 sticks cold unsalted butter, cut into pea-size pieces
- 1 cup flour
- Pinch kosher salt
- 1/4 cup ice water
- 1 1/2 sticks unsalted butter
- 1 cup sugar
- 3/4 cup flour
- 3 eggs
- 1 vanilla bean, split and insides scraped
- 2 tablespoons butter
- 6 Golden Delicious apples, peeled, cored and cut into 1/8ths
- 2 tablespoons sugar
- 1/4 cup brandy
- 1/2 cup golden raisins
- Flour, for dusting
- 1 egg, beaten with 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.
- For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.
- To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
- Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.
- Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 550 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 127 mg |
| Sodium | 38 mg |
| Serving Size | 1 of 10 servings |
| Calories | 550 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 127 mg |
| Sodium | 38 mg |
Reviews
I’m like it its a good tartar my son like it
This is an amazing recipe, although I made a few changes. Based on other reviews, I reduced the flour in the filling to 1/2 cup; It does make a good deal of filling, so I saved half for another tart. The crust is fragile, but delicious. I served it with a vanilla creme anglaise drizzled over each slice. The only other thing I may consider when making the second tart is to add some cinnamon to the apples
Loveeee it !! yummyyy
This was a very nice tart and not difficult to make at all.
my family loved it and one of my sons declared it his new favorite “pie”.
be sure to bake it on a cookie sheet though, because I had some leakage.
my family loved it and one of my sons declared it his new favorite “pie”.
be sure to bake it on a cookie sheet though, because I had some leakage.
I think that the process of making it was somewhat challenging, but it was well worth it. I used it to represent Canada in my school class, and everyone seemed to like it.
At first look, this looked a little daunting for me. However it was really easy, and the Apple Brown Butter Tart is delicious!!!! Yum
So good, best served right out of the oven! Not one to alter a recipe, but I did use honey crisp apples, did not precook, just sliced and poured filling and baked. Delicious.
super delicious! make 2!!
Pastry crust. Golden delicious is perfect (at least for me. Anne rocks!
This was really easy to make and tasted good. I do not think this will become one of my favorites. There is nothing wrong with the recipe it is just that I like a tarter apple (like a granny smith and I really did not feel that the custard made the crossover from apple pie to this worth it.
What I will take from this recipe is the crust. The crust was easy to work with and came out light and flakey. It was the best crust I have ever made for anything. I am to use this crust recipe for pie.