Friday, November 23, 2012
Brown Butter Apple Tart
Known by pastry chefs as beurre noisette (hazelnut butter), is what makes this Brown Butter Apple Tart so delicious. This custardy fall dessert works best with firm, tart apples. Be sure to begin the dough one day ahead. The crust recipe makes enough for two, freeze the second one airtight for up to three months, or use it for a pumpkin or pecan pie.
1 refrigerated pie crust, defrosted
11" tart pan
4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted butter
1 tsp. vanilla
1/2 cup all purpose flour
1/2 tsp. kosher salt
3 firm, tart apples (Pink Lady or Braeburn) peeled, cored and cut into 1/4" slices.
Place pie crust in tart pan. Prick bottom and sides and bake as directed.
Adjust oven temperature to 350 degrees F.
Whisk eggs and sugar in a medium bowl just to blend.
Brown Butter 101
Let butter cool for 10 minutes.
Don't try to do anything else while you brown butter. It can burn in an instant!
Slowly whisk brown butter into egg mixture; add vanilla, flour and salt.
Line tart shell with apples.
Don't be a perfectionist! The tart looks prettiest when the apples are scattered.
Pour filling over apples.
Bake until apples are deep golden brown and filling is puffed and set in center.
Let cool on a wire rack about 2 hours. Serve warm or at room temperature.