Apple Brown Butter Tart Recipes

Steps:

• Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add in butter and pulse a few times to break the butter down into pebble-size pieces. With the food processor running, drizzle in ice water. The dough should stick together when pressed between your fingers. (If dough doesn't stick together, add more water 1 tablespoon at a time.)
• Lay out a sheet of plastic wrap. Dump dough onto the plastic wrap and shape into a disc. Cover tightly with the plastic wrap and refrigerate until ready to use.
• Preheat oven to 350ºF (175ºC).
• Generously spray a 9 or 10 inch (23 or 25 cm) tart pan with nonstick spray. On a floured surface, roll out the pie crust into a circle that is 2-3 inches (5-7.5 cm) bigger than your tart. Lift crust into the tart pan and press against the sides of the pan. Trim the edges of the dough so that it is level with the top of the pan.
• Filling: Whisk eggs, sugar, McCormick Vanilla Extract, and salt in a medium bowl, then set aside.
• Place butter in a saucepan over medium heat. Let butter completely melt and foam, stirring occasionally. Keep stirring as the foaming subsides and the butter begins to brown. Once butter browns, quickly transfer to a bowl and let cool for 10 minutes. Whisk browned butter into the egg mixture. Whisk in flour and lemon zest.
• Arrange sliced apples in a spiral pattern on the pie crust. Pour custard over apples, until custard reaches ½ inch (1 ¼ cm) below the top of crust (if using a 9-inch (23 cm) pan, you will have a little custard left over).
• Place in oven and bake for 50 minutes (cover with foil if the top starts browning too much, or until custard is set).
• Let cool completely before slicing and serving.
• Enjoy!

Steps:

• 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. 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. 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!

Steps:

• In a medium saucepan, combine the butter, vanilla, and 1 teaspoon salt. Cook over medium heat, stirring and watching closely until the butter browns, 8 to 10 minutes. Strain the butter into a medium bowl; cool to room temperature. (Discard solids.)
• Preheat the oven to 325 degrees F. Line a 9 by 2-inch cake pan with parchment paper and pack the apples in a dish.
• Whisk the yolks and sugar in a large mixing bowl until thick and bright yellow. Gradually whisk in the butter until combined. Stir in the flour and sesame seeds until incorporated. Pour over the apples to cover completely and smooth the top. Bake 20 minutes, then rotate the dish from front to back. Bake 20 to 25 minutes more or until the top is golden and the filling is just set.

Steps:

• In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
• In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
• Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
• On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
• Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
• Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolks and process, using on/off turns, until dough comes together in large moist clumps. Gather dough into ball; flatten into disk. Cover with plastic; chill 20 minutes.
• Spray 10-inch-diameter springform pan with nonstick spray. Divide dough into 2 equal pieces. Roll out 1 dough piece on generously floured surface to 10 1/2-inch round. Roll dough up on rolling pin and transfer to pan. Press dough round into bottom of pan, patching any cracks. Divide second dough piece into 4 equal pieces. Roll out each piece between palms and generously floured surface to 7-inch rope. Place dough ropes end to end to form 1 continuous ring along bottom edge of pan. Press dough ring firmly up sides of pan, forming 1 3/4-inch-high sides. Press dough seams together to seal. Cover and refrigerate overnight.
• Preheat oven to 400°F. Bake crust just until set and very light golden around edges, about 10 minutes. Cool.
• For apples:
• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Toss apples with butter and lemon juice in very large bowl. Arrange in single layer on sheets, leaving spaces between apples. Sprinkle 3 tablespoons sugar over apples on each sheet. Bake until apples are tender and golden brown, turning apples occasionally and rotating pans between lower and higher racks, about 40 minutes. Cool. (Crust and apples can be made 1 day ahead. Cover crust and store at room temperature. Place apples in bowl. Cover; refrigerate.)
• Place pan with crust on clean baking sheet. Arrange apple wedges close together, standing on short ends, in concentric circles in crust.
• For spiced brown butter:
• Melt butter in heavy small saucepan over low heat. Scrape seeds from vanilla bean into butter; add bean. Add cloves, star anise and cinnamon stick. Cook over low heat until butter turns golden brown and spices flavor butter, adjusting heat if necessary to prevent burning and stirring frequently, about 25 minutes.
• Preheat oven to 350°F. Whisk eggs, sugar, flour, and salt to blend in medium bowl. Strain spiced brown butter mixture into egg mixture; whisk to blend. Reserve vanilla bean, star anise, and cinnamon stick; discard cloves. Slowly pour egg mixture over apples in crust. Bake until egg mixture is set, puffed and light golden and apples are deep golden brown, about 1 hour 5 minutes. Cool on rack at least 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
• Release pan sides. Transfer tart to platter. Garnish tart with reserved vanilla bean, star anise, and cinnamon stick, if desired. Serve tart slightly warm or at room temperature with ice cream.
• Brown star-shaped seed pods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.