Is there anything more American than apple pie? Well, apple tarts are very similar to pies, just flattened out a bit with a better crust to filling ratio in my opinion, and are baked in a special pan, some with removable bottoms. There are certain apples that are better for baking tarts, and I prefer to use Gala, Granny Smith or Honey Crisp apples because they have that special crunch and a slight citrus tang.
I made this recipe with brown butter — butter cooked down until the milk solids start to darken. Using brown butter is different than regular butter because it stimulates the senses better and gives off a nutty aroma and adds richness. I think butter should always be the star of a good baked treat, especially if you’re indulging — you should make it worth every bite. A simple custard poured over the top of the apples provides incredible texture — this tart has an apple fritter consistency, but in a crunchy buttery crust.
2 cups all purpose flour
2 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon white vinegar
2/3 cup ice water
2 sticks butter
2 large Gala, Honey Crisp or Granny Smith apples
1 cup granulated sugar
1/2 cup flour
1/2 teaspoon salt
1/4 cup powdered sugar
ice cream, optional
(Makes 11-inch tart)
1. Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder and salt. Mix with pastry blender, until coarse crumbs.
2. Add vinegar and water and mix until dough comes together, wrap in plastic and refrigerate for 30 minutes.
3. Roll dough out onto floured surface and place in greased tart pan. Trim edges and prick with fork all over surface. Place parchment paper and pie weights or dried beans on top of dough. Bake for 15 minutes. After baking remove parchment and pie weights, set aside.
4. In a sauté pan over medium heat, add butter and cook until brown, about 5 minutes. Set aside.
5. Core and slice apples horizontally and place in par-baked crust.
6. In a large bowl, add eggs and sugar, whisk. Add flour, salt and brown butter, whisk until smooth.
7. Pour over apples and bake on a sheet pan for 30-40 minutes or until golden brown and slightly puffed. Cool for 40 minutes and dust with powdered sugar. Slice and serve. Enjoy!
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