Apple Brown Butter Tart

So one of my bad habits is buying too much fruit.  I love fruit.  And I almost always buy way more then Dan and I could ever hope to eat before it goes bad. And then when the food starts to look, well, not great, that is when I bake with it.  Bananas that are too brown to be delicious, Apples that have sat in the fridge a couple of weeks.  Strawberrys that are starting to be very dark in color. That is when I get to bake up a storm.

Now I am not talking about BAD food mind you.  No mold. No bad spots. Nothing like that. Just food that you don’t really want to put in your lunchbox and eat by itself. Just kind of old. Not gross.

So the other day I realized that some of the apples I had in the fridge were getting to that “not-quite-so-crunchy-and-fresh” stage. And I found a recipe for a delicious tart. Yay!


The link to the original recipe is in the photos caption.  It is by Anne Burrell who is an amazing chef who I greatly admire.  This is kind of her recipe with some changes of my own.


The first change is the crust. I used a one I got from a good family friend named Gail.  She is not only the worlds greatest pie baker but she is also the woman who made my dress!

dress dress2

You didn’t really think I would have NO wedding pictures did you?

Anyway Gail gave me a wonderful pie crust recipe that not only tastes delicious but also can be split into balls, wrapped in plastic wrap and frozen! So when you want it just pull it out of the freezer, thaw, and use as you wish.

The only other thing about this recipe is browning the butter.  If you have never done this before it sounds kind of weird. You don’t want the butter to burn, but browning it gives a wonderful flavor to many different dishes from pies to pancakes and everything in between.  The butter will boil and froth and foam up and go through a few stages before it is brown but stick with it!  Eventually you will suddenly smell a a nutty scent and the foam will die down and you butter will look like caramel. That is when it is finished and you need to remove it instantly from the heat or it WILL burn.


Brown butter

Otherwise this is a rather simple recipe and very caramely and delicious! I hope you enjoy!

Gail’s Pie Crust

4 cups flour

1 Tbsp sugar

1 tsp salt

1 tsp baking powder

1  1/2 cups butter

1 egg

1/2 cup cold water

1 tsp vinegar

Combine all your dry ingredients. Cut in the butter until you form an even mixture. In a separate bowl beat the eggs in with the water and vinegar.  Combine the wet and dry ingredients and knead till an even mixture is found.  Split into six balls and wrap with plastic wrap. These can be stored in the fridge for 2 weeks or placed in the freezer till desired.

Makes 6 full sized pie crusts

Apple Brown Butter Tart


1  1/2 sticks butter

1 cup sugar

3/4 cup flour

3 eggs

1  1/2 tsp pure vanilla extract

Apple Mixture:

2 Tbsp butter

6 medium sized apples, cored and cut into 1 inch slices

2 Tbsp sugar

1/4 cup brandy


1 egg beaten with 1 Tbsp water

First remove dough from fridge and allow to rest on the counter for about 15 minutes while you make the fillings.  This will bring it to room temperature and make it easier to work with.

preheat the oven to 350 degrees

For the filling: In a small sauce pan brown the butter by cooking it on a medium heat, stirring constantly, until the butter looks the color of caramel and smells lightly nutty.  Immediately remove from the heat and place in a mixing bowl.mix in the sugar and then gradually add the flour.  Mix in the eggs one at a time and lastly add the vanilla and stir till everything is smooth and equally combined.

For the apple mixture:  Melt butter in a large skillet.  Add the apples and sugar.  Cook over medium heat until the apples start to soften, about 6 minutes.  Add the brandy and cook till the alcohol burns off, just a couple of minutes is necessary.

Now it is time to put it all together.  Grease a 9 inch tart pan or a 9 inch pie dish (I used the pie dish) dust a clean work surface with flour and roll the dirt out evenly. turning regularly and dusting with more flour whenever necessary until it is about an 1/8 inch thick and much larger then the size of your dish so you can make the folds on top.  Place in pie or tart dish.  Spread the filling in the bottom and place the apples on top.  Fold the extra dough over the top.

Bake 45-50 minutes or until golden brown.


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