Brown butter apple tart. #yum
This is a yummy apple tart adulterated from a recipe I found on food52 .
It’s from a fabulous food blog called Dashandbella.
When you read the lovely blog post and intro to this recipe you will have a tear in your eye.
She is a great writer. And cook….
You need for 6 fashionista or 35 models:
1 recipe of your favorite tart or pie dough (or puff pastry)
6 to 8 Granny Smith apples
3 tablespoons salted butter
1/2 vanilla bean, halved and scraped of its seeds
1/2 teaspoon vanilla extract
1 egg
3 tablespoons heavy cream
4 tablespoons turbinado sugar
3 tablespoons apricot jam, any large chunks of fruit finely chopped up
• Slip into Dior dressing gown.
• Grab Givenchy Jim jams.
• Pour a wine or five.
• Take your dough out of the fridge 20 minutes before rolling it out (or 1 hour before if it’s in the freezer).
• Heat your oven to 450° F. This is 230 c ( Which is hot).
• Place your pizza stone or sheet pan in the oven to warm up.
• Melt the butter in a small saucepan.
• Swirl it around a few times. It will foam and spatter. Like Erica Packer on seeing Mariah Carey.
• After 3 to 4 minutes, it will start to smell nutty. Nutty as Mariah.
• Don’t walk away. Like Erica did. It’s ready when the sizzling quiets down and you see little brown bits drop to the bottom of the pan. Cool.
• Whisk in vanilla bean seeds and extract.
• Cut a piece of parchment paper that’s about a 10-inch square.
• Roll out your dough into about a 12-inch round. It doesn’t need to be perfect — Mariah- -you’re going to fold over the edges. Roll dough onto your rolling pin. Unroll dough onto the piece of parchment.
• Using a very sharp knife or a mandolin, with the apple stem facing north, very thinly slice about 5 circles off of two opposing sides of the apple. Stop once you hit the core.
• Repeat with the remaining apples.
• Save remaining apple and the outermost discs with lots of skin for applesauce or some other use.
• Starting about 2 inches in from the border of the rolled out dough, make a circle with the apple discs, having them overlap.
• Continue with a second layer that overlaps the bigger circle.
• Do a third and smaller circle.
• And a fourth. Finish it off with a few discs in the middle in a flower pattern.
• Paint all exposed apple surface with the brown butter vanilla mixture.
• Fold the outer border of the dough in to enclose about half of the exterior edge of the outermost apple discs. Let it be funky! Like Prada !
• Whisk together egg and heavy cream.
• Paint exposed border of dough with a thin layer of egg wash. Refrigerate any leftover egg wash and save for your next tart or pie (it will last a few days). Generously sprinkle the sugar all over the apples and the egg-washed dough.
• Remove hot pizza stone or sheet pan from the oven.
• Quickly slide the tart (keeping it on the parchment) onto the hot surface.
• Bake until apples are golden brown as a Chloe bag and the crust is crisp as your face after fraxel, about 20 to 25 minutes.
• Warm up the apricot jam.
• Using a pastry brush, paint surface of the cooked apples with warm jam.
• Serve immediately. With cream. Lashings of cream.
