How to Make A Brown Butter Apple Tart

Here’s a lovely fall Apple Brown Butter Tart that you will love. The pastry is tender and flaky. I’ve made a brown butter an vanilla bean filling, with layers of apples that are sauteed in butter, a little sugar and brandy! This bakes to a beautiful golden brown, and it’s taking traditional Apple Pie to a higher level.

I’m just going to come out and say this– I loved this tart. I didn’t plan to, but it just happened.  I’ve written, several times, on this blog that I’m not the biggest fan of pie crust nor am I a huge fan of traditional Apple Pie.  My favorite pie is pumpkin pie. Okay, Lemon Meringue. Well, Banana Cream Pie, too! You see my theme? It’s creamy, luscious pies that I adore.  Apple pie doesn’t really rock my world. Until now.

I was inspired to make this recipe because I liked the idea of making a brown butter filling, with layers of apples that are sauteed in butter, a little sugar and brandy!  While I’m not a huge fan of pie crust, there’s something about a tart that I much prefer– especially a tart with an all-butter crust. I made the dough a few days ahead of time.  Yes, you can use store-bought, but I can promise you that it won’t taste anyway near as good as this recipe. I wouldn’t lie about this.

I used a 9″ tart pan and rolled it out pretty thin, because I needed to have a lot of overhang. You’ll see why, in a moment.  Brown butter takes on a lovely nutty flavor.  My suggestion is to use a pot that isn’t dark, so you can better see when the butter goes from yellow…

..to golden.  It takes about 7 minutes to get to that stage, and you have to take the butter off heat pretty quickly– otherwise, the butter can burn and then you have to start all over. This is the trickiest part of the whole recipe. The rest is easier.  Next, you pour the brown butter into the bowl of a stand mixer (or, you can use a hand-mixer).  Add all-purpose flour, eggs and vanilla bean.  In my case, I use vanilla bean paste.

Pour the filling into the tart pan.   NOTE: I found it interesting that the original recipe says to use 2/3 of the filling, and to save the rest for another tart.  I used almost all of it, with maybe 1/2 cup leftover.

I used five apples, instead of six, and a combination of Jonagolds and Granny Smith.  If you have an apple, corer, slicer then it’s fast and easy to do. You want the apple slices to be fairly thin.  In a skillet, melt 2 tablespoons butter and 2 tablespoon sugar.

Cook the apples until just tender.  I’m adding one of my favorite products (purchased at King Arthur Flour) of boiled apple cider).   I don’t drink brandy, but I buy those small “airline size” bottles of liquor for times when I need it.  You can leave out the brandy, of course.  I poured 1/4 cup, tilted the skillet and lit it up!   I didn’t photograph the flames, but they were there.  If you’re too scared to do that, the alcohol will burn out on it’s own.  Last, I added some golden raisins, gave everything a toss…

Using a slotted spoon (there was liquid in the skillet, and I didn’t want to dilute the filling underneath), I spread all of the apple filling.  Then, I gently folded over the overhang of the pastry.  I brushed the dough with an egg wash and then sprinkled some sanding sugar. Set it on a baking sheet and bake at 350F for about 45 minutes, or until golden brown.

TASTING NOTES:  First, the pastry crust– buttery, tender, flaky.  I’m a very happy baker. The filling– I can taste the subtle kick of the brandy (whoopee).  The apples aren’t super sweet, and the filling is very subtle.  I taste butter, apple, sweet, slightly tart and just genuine deliciousness.   My son exclaimed this to be a five star dessert.  I had plans to make fresh whipped cream, but I changed my mind. I don’t think this tart needed anything else to make it better.

TASTING NOTES: C’mon, do you see the layers of pastry?  The filling at the bottom?  Would you believe the whole tart was gone by the next day, after breakfast?  Yeah, it’s that good.  I love the brown butter filling, and I have ideas of using pears and maybe adding a little almond extract to the filling. Yeah? Yeah.

Anne Burrell is my gal.  So is Ina and Tyler.  But, I’m definitely on an Anne Kick these days. I have her debut cookbook, and am loving it. I can’t wait to find more time to dive into those recipes.  A printable recipe card is at the end of this post.

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Apple Brown Butter Tart

Here's a lovely fall Apple Brown Butter Tart that you will love. The pastry is made with brown butter, and it's tender and flaky. There's a vanilla bean filling, and then fresh apples are piled on top. This bakes to a beautiful golden brown, and it's taking traditional Apple Pie to a higher level!

Prep Time30 minutes mins

Cook Time50 minutes mins

Minimum cooling time2 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Dessert

Keyword: Apple Pie, Apple Tart, Brown Butter Apple Tart

Servings: 10

Calories: 306kcal

Author: Debby – www.AFeastfortheEyes.net

Equipment

• 9" Tart Pan

Ingredients

• Pastry Crust:

Pastry Crust:

• 1 1/2 sticks cold unsalted butter cut into pea-size pieces
• 1 cup flour
• Pinch kosher salt
• 1/4 cup ice water

Filling:

• 1 1/2 sticks unsalted butter
• 1 cup sugar
• 3/4 cup flour
• 3 eggs
• 1 vanilla bean split and insides scraped

Apples:

• 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
• 1 tbsp Boiled Cider concentrated apple flavor ordered on line (see note)
• 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 (or by hand, with a pastry cutter).
• 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. NOTE: I made the crust a day ahead.

For the filling:

• In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts (about 7-10 minutes.) 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.
• *NOTE: I found used almost all of the filling into my 9″ tart pan, and I had no problem with it.
• **NOTE: I used a slotted spoon, when removing the apple filling, to avoid having any excess moisture. It worked perfectly.
• Brush the dough with the egg wash. OPTIONAL: Add some sanding sugar, for a lovely crunchy texture.
• Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

Notes

Recipe source: Anne Burrell, Foodnetwork

Food Network Note: This filling is enough for 2 tarts. It’s easier to make a larger quantity and it lasts in the fridge for a few days.
My comment: I disagree. I used almost all of the filling, and all of the apples!

Ingredient links:

• Boiled  Cider
• Sparkling Sugar
• Apple Corer/Slicer

Nutrition

Calories: 306kcal | Carbohydrates: 60g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 48mg | Potassium: 219mg | Fiber: 4g | Sugar: 38g | Vitamin A: 224IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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