Brown Butter Apple Tart

Staff Writer
Brown Butter Apple Tart
Patricia Stagich

What's known by pastry chefs as beurre noisette (literally, hazelnut butter) is what makes this Brown Butter Apple Tart so delicious.

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10
Servings
425
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 refrigerated pie crust, defrosted
  • 4 large eggs
  • 1 Cup sugar
  • 1 Cup unsalted butter
  • 1 Teaspoon vanilla
  • 1/2 Cup all-purpose flour
  • 1/2 Teaspoon salt
  • 3 firm, tart apples, peeled, cored and cut into 1/4-inch slices

Directions

Place pie crust in tart pan. Prick bottom and sides and bake as directed. Let cool.

Adjust oven temperature to 350 degrees. Whisk eggs and sugar in a medium bowl just to blend. In a medium saucepan over low heat, cook butter until golden brown, being careful not to burn. Let butter cool for 10 minutes. Slowly whisk brown butter into egg mixture; add vanilla, flour, and salt. Line tart shell with apples. Pour filling over apples.

Bake until apples are deep golden brown and filling is puffed and set in center. Let cool on a wire rack about 2 hours. Serve warm or at room temperature.

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
26g
40%
Sugar
25g
N/A
Saturated Fat
14g
72%
Cholesterol
123mg
41%
Protein
4g
9%
Carbs
44g
15%
Vitamin A
190µg
21%
Vitamin B12
0.2µg
3.6%
Vitamin D
0.7µg
0.2%
Vitamin E
0.9mg
4.3%
Vitamin K
3µg
4%
Calcium
23mg
2%
Fiber
2g
8%
Folate (food)
15µg
N/A
Folate equivalent (total)
37µg
9%
Folic acid
14µg
N/A
Iron
1mg
5.4%
Magnesium
9mg
2%
Monounsaturated
8g
N/A
Niacin (B3)
0.7mg
3.6%
Phosphorus
68mg
10%
Polyunsaturated
2g
N/A
Potassium
120mg
3%
Riboflavin (B2)
0.2mg
9.4%
Sodium
242mg
10%
Sugars, added
20g
N/A
Trans
0.8g
N/A
Zinc
0.4mg
2.6%