Brown Butter Tart with Apples

This tart might become your favorite one of all. Use apples, blueberries, pears, peaches or nectarines. The main texture and flavor comes from the brown butter filling more than anything. In this version the Caramelized Apple/Nectarine slices on top garnish add more intensity, color and flavor.

You’ll make a nice French style tart crust, you’ll brown butter for the filling and will bake both tart and filling together. Here a 9” removable bottom tart mould is best.

for the tart
2 3/4 Cup AP Flour
1 tbsp Sugar
2 sticks Butter (cold)
2 egg yolks
1/4 Cup heavy cream

for the filling
1 1/2 butter sticks
3 eggs
1 1/4 Cup Sugar
1/2 Cup AP Flour
1 tbsp Vanilla extract
Apple Slices
*Nectarine slices (optional)

for the fruit garnish (on top)
Apple Slices/Nectarine Slices
1/2 Cup Brown Sugar/ Demerara Sugar
1 tbsp Butter

make the crust
Combine Flour, Cold Butter (in small pieces) and Sugar
-Using a pastry blender or two knives, mix until you obtain a sandy texture
-Mix egg yolks and heavy cream and add it
-Make a dough trying not to use the palm of your hands, don’t overwork
-Refrigerate for at last 1 hour
-When out of the fridge, beat the dough with a rolling pin and shape it round and thin, place in the mould
-You might put back in the fridge, while the filling is prepared

-Using a medium saucepan on medium to high heat, heat the butter, it will boil and make a loud sound, when the sound stops and the color is golden, take off the fire and let cool for a moment
-Mix eggs and sugar together by hand, using a whisk
-Add slowly the brown butter to the egg mixture preventing the hot butter to cook the eggs
-Add vanilla extract to this mix
-Add flour whisking until is an homogeneous custard

-Distribute the filling in the cold tart crust, don’t overfill, just up to half the capacity of the mould
-Place raw fruit slices, in any shape you like
-Bake at 350F/170C for 20 – 40 mins until golden

Fruit Garnish
-Cut apples in wedges and add nectarines wedges as well
-Toss them with butter and sprinkle the demerara sugar
-Place under the “Broil” of the oven until golden-black
-Let the wedges cool, arrange on top of the tart

-Let cool a bit or serve warm, enjoy!

Tart before baking

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