Brown Butter Apple Tart Recipe

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Brown Butter Apple Tart
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Ingredients
16
Count
Nutrition
610
Calories
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Ingredients:

Directions:

  1. For crust: Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
  2. Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
  3. Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8 thick and 2 wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
  4. Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
  5. Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1 -2 overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
  6. For filling and assembly: Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
  7. Line tart shell with apples.4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
  8. Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 609.84 Kcal (2553 kJ)
Calories from fat 254.21 Kcal
% Daily Value*
Total Fat 28.25g 43%
Cholesterol 182.82mg 61%
Sodium 250.37mg 10%
Potassium 124.18mg 3%
Total Carbs 78.14g 26%
Sugars 29.54g 118%
Dietary Fiber 1.88g 8%
Protein 10.73g 21%
Vitamin C 0.1mg 0%
Vitamin A 0.3mg 9%
Iron 3.4mg 19%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 383.22 Kcal (1604 kJ)
Calories from fat 159.74 Kcal
% Daily Value*
Total Fat 17.75g 43%
Cholesterol 114.88mg 61%
Sodium 157.33mg 10%
Potassium 78.04mg 3%
Total Carbs 49.1g 26%
Sugars 18.56g 118%
Dietary Fiber 1.18g 8%
Protein 6.74g 21%
Vitamin A 0.2mg 9%
Iron 2.2mg 19%
Calcium 24.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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