Brown Butter Apple Tart + A Sweet Tart Dough

November 15, 2012

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Brown Butter Apple Tart with a #Glutenfree Short Crust | @Susan Salzman | www.theurbanbaker.comI know…I just posted an apple recipe. And yes, I did say I was not really a pie person. But, I never said anything about not liking tarts. I love tarts. Mostly savory tarts, but a tart like this one, takes my breath away.

This past weekend, it was a bit cold. After Levi’s flag football game, I came home, grabbed 4 cooking magazines and got under the covers. I earmarked half of each issue and not only did I read each and every one of them but I spent almost the entire next day in the kitchen.

Brown Butter Apple Tart just in time for Thanksgiving | @Susan Salzman | www.theurbanbaker.comI had been going back and forth on what desserts I was going to make this Thanksgiving and although I have a few favorites, I was really hoping for something new. What I loved most about this tart (aside from the crust – because it is more of a cookie rather than a doughy crust) is that I sometimes find apple “pies” way too tart or too runny. This had the texture of a Clafoutis, but didn’t taste as eggy as some I have eaten in the past. Eli topped this off with a scoop of our Cinnamon Ice Cream and he could, literally, not stop moaning. I think he ate 90% of this and he would proudly admit it, if asked.

Gluten Free Short Crust | @Susan Salzman | www.theurbanbaker.comThis tart was the show stopper to last Sunday night’s meal of brisket, individual pommes anna, and this shredded root slaw. Aside from my brisket recipe, all of these recipes were found in the November issue of Bon Appetit. It pays to spend a Saturday afternoon quietly reading in bed!

Brown Butter Apple Tart + A Sweet Tart Dough

ingredients:
for the crust (original recipe found here):
5 ounces | 140 grams | 1 cup brown rice flour
3 1/2 ounces | 100 grams | 1/2 cup organic, natural cane sugar
1 ounce | 30 grams | 1/4 cup millet flour
1 ounce | 25 grams | 1/4 cup almond flour
1 teaspoon Celtic sea salt
5 1/4 ounces | 150 grams | 10 tablespoons cold, unsalted butter, cut into cubes
2 tablespoons cold, organic whole milk

for the filling(original recipe here):
4 large, organic eggs
7 ounces | 140 grams | 1 cup maple sugar
8 ounces | 226 grams | 1 cup(16 tablespoons) unsalted butter
1 vanilla bean – split
2.5 ounces | 70 grams | 1/2 cup gluten free flour blend
1/2 teaspoon Celtic Sea Salt
3 tart apples (I used Braeburn) peeled, cored, cut into 1/8 – 1/4″ rings

instructions:
for the crust:
• in the work bowl of a Cuisinart, pulse the brown rice flour, natural cane sugar, millet flour, almond flour, and Celtic sea salt.
• add the butter and pulse until it resembles coarse sand.
• add the milk and pulse until it is still crumbly, but comes together (you may need to add a touch more milk).
• press the dough into an 11″ tart pan (with removable bottom), have the dough come all the way up the sides of the pan. place in fridge until ready to use (I did this the day before and covered it with plastic wrap).

for the filling:
•preheat oven to 350*
• place the butter in a small sauce pan set over a medium flame. add seeds from the vanilla bean as well as the pod. cook, stirring often, until butter foams and begins to turn brown.
• let cool until room temperature (about 10 minutes).
• remove vanilla bean pods and discard.
• in a small bowl, whisk the eggs and sugar. add cooled butter and mix to combine.
• add flour and salt, mix well.

assembly and bake:
• cover a rimmed baking sheet with heavy duty foil(I did not do this the first time and I had a pool of butter in my pan). place a piece of parchment over the foil. put tart pan on top.
• layer sliced apples over cold crust.
• pour custard over apples.
• bake 50-70 minutes (if using this crust, bake about 50 minutes, if using a traditional crust, bake longer) or until apples are golden brown and the filling is puffed and set in the center.
• cool on a wire rack for 2 hours.
• remove from pan and serve with homemade ice cream or homemade whipped cream.

yield: 1 11″ tart
• note: this dough is so versatile. I have used it for many of my favorite bar cookies that requires a shortbread bottom. It’s is now one of my freezer staples.

More Apple Desserts:
Caramel Apple Brie Crepe Parcels – Sprinkle Bakes
Apple Pear Cinnamon Mini Pies – What Katie Ate
Warm Apple Pie Pots – Roost Blog
Cider Glazed Apple Pie Rolls – Dine and Dish
Gluten Free Rustic Apple Galette – The Urban Baker

{ 8 comments… read them below or add one }

1 marla November 16, 2012 at 6:57 am

I would love to be the lucky recipient of this!

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2 TidyMom November 16, 2012 at 9:02 am

you had me at brown butter ♥ music to my ears!!

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3 Sylvie @ Gourmande in the Kitchen November 16, 2012 at 8:44 pm

I’m with you on that Cheryl, browned butter makes everything better!

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4 Lucy Lean November 16, 2012 at 9:39 am

what a magnificent tart – it reminds me of Evan’s apple chess pie in my book – delicious -

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5 Loretta | A Finn In The Kitchen November 16, 2012 at 8:44 pm

This is such a gorgeous & simple looking tart!

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6 Susan November 22, 2012 at 11:09 am

Thanks, Loretta! Have a wonderful Thanksgiving.

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7 Deb November 17, 2012 at 9:50 am

What a stellar Apple Tart! Evocative of fall and the autumn harvest of apples, a spectacular tart!

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8 Susan November 22, 2012 at 11:09 am

Thanks, Deb. I agree – the fall harvest is abundant and flavorful. So love this time of year!

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