Kate Neumann often showcases rich, nutty, fragrant browned butter in her desserts. Here, she adds it to a sweet custard loaded with caramelized apples and baked in a buttery tart shell.
Slideshow: Beautiful Desserts
Vegetable oil spray
1 1/3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 large egg yolk mixed with 1 tablespoon water
10 tablespoons unsalted butter
1 cup sugar
5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each
Salt and freshly ground pepper
2 large eggs
1/4 cup all-purpose flour
How to Make It
Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.
Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
In a very large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.
In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 teaspoon of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.
Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.
Review Body: A subtle but delicious tart. However...
Baking times are crazy. Instructions tell you to, 'bake the crust for 35 minutes with pie weights. Remove weights and bake another 20 minutes. Add filling and bake for another 45-50 minutes.' That comes out to 100-110 minutes. No pastry can withstand baking for that long. Next time, I'll try 15,10, and 40.
Five Stars after 150 ratings and no one mentions the this?
Also, next time I will add some orange zest to the filling to give it a little bite.
Review Rating: 4
Date Published: 2017-11-20
Author Name: Pat Shofi
Review Body: I agree with cineworks about the baking time being too long. Baking crust for 35 mins with pie weights and then 9 min without pie weights and crust it almost burnt. Will adjust baking time next time. Flavor is wonderful.
Date Published: 2018-03-18
Author Name: Cheryl Bacher Bakos
Review Body: I have made this tart every year since the recipe first appeared in Food and Wine. Quite honestly, it is divinely delicious. My sister has an allergy to all of the warm spices, so look for apple dessert recipes that have a deepness of flavor without cinnamon, clove, nutmeg, etc. Brown butter and caramelized apples; my mouth waters just thinking about them. It's excellent for next day breakfast too!