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Brown Butter Apple Tart

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Introduction

The Brown Butter Apple Tart is a decadent dessert that marries the rich, nutty flavor of brown butter with the sweet and tangy notes of fresh apples. This delightful tart offers an irresistible balance of textures and tastes, promising to tantalize your taste buds.

Tips for this Recipe

To ensure perfect results with the Brown Butter Apple Tart: be patient while preparing the pastry; it requires attention to detail. Additionally, use firm apples and quality ingredients to elevate the overall taste.

Why you will love this recipe

You’ll fall in love with the Brown Butter Apple Tart for its complex flavor profile that combines buttery browned sugar, sweet apples, and a hint of vanilla. Its flaky crust and creamy filling create an unforgettable dessert experience perfect for any occasion.

Ingredients

– Nonstick vegetable oil spray
– 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
– 1 cup sugar
– 1/4 teaspoon kosher salt
– 1 large egg, beaten to blend
– 2 tablespoons heavy cream
– 2 teaspoons vanilla extract
– 3 1/2 cups unbleached all-purpose flour
– 4 large eggs
– 1 cup sugar
– 1 cup (2 sticks) unsalted butter
– 1 vanilla bean, split lengthwise
– 1/2 cup all-purpose flour
– 1/2 teaspoon kosher salt
– 3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4″-thick rings
– Whipped cream (optional)

Advised equipment

– Chef’s Knife
– Cutting Board
– Mixing Bowls (2)
– Pastry Blender or Fork
– Parchment Paper Sheets (2)
– Pie Dish or Tart Pan (9-inch)
– Silicone Baking Mat or Nonstick Spray
– Rolling Pin
– Pastry Brush (optional)
– Digital Kitchen Scale

History of the Recipe

The Brown Butter Apple Tart has its roots in traditional European baking, drawing influence from classic French desserts. It evolved over generations to incorporate local ingredients and techniques, leading to a distinctive American twist on an age-old favorite. Its history mirrors the cultural melting pot of flavors and culinary experimentation that define America’s diverse food landscape.

Fun facts about this recipe

Did you know? Brown butter, known as beurre noisette in French cuisine, adds a unique nutty depth to the tart’s flavor profile, setting it apart from its counterparts. Furthermore, apples have been cultivated for centuries and play an essential role in countless culinary traditions worldwide. Their versatility and natural sweetness make them ideal for creating comforting desserts like this Brown Butter Apple Tart.

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Brown Butter Apple Tart

Brown Butter Apple Tart

amanda

Equipment

  • - Chef's Knife: A versatile knife ideal for peeling, coring apples, and chopping fruits or nuts.

  • - Cutting Board: Essential for preparing ingredients safely on a non-stick surface.

  • - Mixing Bowls (2): For combining dry and wet ingredients separately before mixing them together.

  • - Pastry Blender or Fork: Useful for incorporating butter into flour without melting it, crucial for crust preparation.

  • - Parchment Paper Sheets (2): To line baking sheets and prevent sticking during the tart's bake process.

  • - Pie Dish or Tart Pan (9-inch): The vessel in which your brown butter apple filling will be assembled and cooked.

  • - Silicone Baking Mat or Nonstick Spray: Helps with releasing the tart from the pan after baking.

  • - Rolling Pin: If you're making homemade pie crust, a rolling pin will be necessary to roll out dough.

  • - Pastry Brush (optional): Useful for brushing butter or egg wash on the pastry if required by your recipe variant.

  • - Digital Kitchen Scale: Ensures precise measurement of ingredients, which is key to achieving the right texture and taste in baking.

Ingredients

  • Nonstick vegetable oil spray

  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

  • 1 cup sugar

  • 1/4 teaspoon kosher salt

  • 1 large egg, beaten to blend

  • 2 tablespoons heavy cream

  • 2 teaspoons vanilla extract

  • 3 1/2 cups unbleached all-purpose flour

  • 4 large eggs

  • 1 cup sugar

  • 1 cup (2 sticks) unsalted butter

  • 1 vanilla bean, split lengthwise

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon kosher salt

  • 3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4"-thick rings

  • Whipped cream

  • An 11"-diameter or 11x8x1" tart pan with removable bottom

Instructions

1

Instruction 1

Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
2

Instruction 2

Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
3

Instruction 3

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. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
4

Instruction 4

Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
5

Instruction 5

Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
6

Instruction 6

Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
7

Instruction 7

Line tart shell with apples.4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
8

Instruction 8

Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.
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