Brown Sugar Tart Recipes

Steps:

• Combine the flour and salt. Cut the cold butter in by hand or by pulsing in a food processor. Add enough water by hand, stirring lightly, just until the mixture can be gathered into a dough. Wrap it in plastic and chill for an hour.
• Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle half an inch thick. Fold the rectangle like a business letter in thirds, roll it again until it is half an inch thick, fold it again like a business letter and refrigerate it for half an hour.
• Preheat the oven to 425 degrees.
• Peel and core the apples and slice them three-fourths of an inch thick. As they are sliced, toss them in a bowl with the lemon juice. Roll the dough to fit a nine-inch straight-sided tart pan. Sprinkle the pecans over the bottom, then arrange the apple slices on top. Dot the apples with the soft butter and sprinkle with brown sugar.
• Bake 15 minutes, then lower the oven temperature to 350 degrees. Bake 35 to 40 minutes longer, until the dough is lightly browned and the apples are beginning to brown along their edges.
• Remove from the oven and allow to rest at least three hours at room temperature. The tart can be prepared early in the day. Though it should not be refrigerated overnight, it can be made several days in advance and frozen. It should be warmed in the oven just before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
• Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
• Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
• Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
• Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
• Spread frosting onto cake and crumble 1 toaster pastry over frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
• Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
• Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.

Steps:

• Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms peasize clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
• On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes.
• Preheat oven to 375 degrees. Line dough with parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment with beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
• Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, then whisk in flour, cornstarch, and salt. Reduce heat to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
• Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.