Apple Brown Butter Custard Tart

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Apple Brown Butter Custard Tart is a sweet custard loaded with caramelized apples and baked in a buttery tart shell.

Apple Brown Butter Custard Tart
Apple Brown Butter Custard Tart

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Serves 8
Apple Brown Butter Custard Tart - How to improve on a basic apple tart recipe? Add brown butter, of course. This pretty dessert features a creamy homemade custard topped with decadent sweetened sauteed apple slices.

Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.

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Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr
Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr
Ingredients
  1. Tart Shell

  2. Vegetable oil spray
  3. 1 1/3 cups all-purpose flour
  4. 1/2 cup sugar
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 1 stick unsalted butter, softened
  8. 1 large egg yolk mixed with 1 tablespoon water
  9. Filling

  10. 10 tablespoons unsalted butter
  11. 1 cup sugar
  12. 5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each Salt and freshly ground pepper
  13. 2 large eggs
  14. 1/4 cup all-purpose flour
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted from Food and Wine
Adapted from Food and Wine
Going My Wayz https://www.goingmywayz.com/

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