Brown (or fried) butter is one of the tastiest ingredients in cooking and baking. And all because while frying, butter acquires a pleasant nutty flavor and can become, for example, the basis of a sweet filling with amazing shades of taste, as for this tart. Mix brown creamy butter with sugar, flour and eggs, lay out the resulting creamy filling on rolled shortcrust pastry laid in baking dish, and top with stewed apples with raisins. Bake the tart in the oven and enjoy its crumbly cake and awesome apple and brown butter filling. Share with друзьями: 
Time: 2hour. 15 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tart
- 165 gr. sliced cold butter the size of a pea
- 1 tbsp. premium flour
- A pinch of coarse salt
- 1/4 Art. ice water
- Special equipment: tart form with a diameter of 22 cm.
Filling
- 165 gr. butter
- 1 tbsp. Sahara
- 3/4 Art. premium flour
- 3 eggs
- 1 vanilla pod, cut and scrape seeds
The apples
- 2 tbsp. l (30 gr.) Butter
- 6 Golden Delicious apples, peeled and core, chopped into 8 pieces each
- 2 tbsp. l Sahara
- 1/4 Art. brandy
- 0.5 tbsp. light raisins
- Flour for sprinkling
- 1 egg, beaten with 1 tbsp. l water
Recipes with similar ingredients: premium flour, brown butter, eggs, vanilla pod, apples, raisins, brandy
Recipe preparation:
- Korzh: in a bowl of the food processor mix creamy butter, flour and salt. Stir in pulsed mode until mixture will become like parmesan cheese. Sprinkle with half cold water and mix again until the dough has gathered in a rough ball, with adding more water if necessary. Put the dough out of the kitchen harvester, form a disk, wrap in cling film and put in the refrigerator for at least 1 hour.
- Filling: in a small saucepan, melt the butter, until it begins to darken and a light nutty flavor begins. Pour the butter into a bowl of a stationary mixer with a nozzle shoulder blade. Add sugar and beat at medium speed. Gradually add flour. Once the flour is mixed with butter, add single eggs. Stir in the vanilla seeds.
- Caramel apples: in a large frying pan in moderate Melt the butter on fire. Add apples and sugar and stew until the apples begin to soften, 6 to 7 minutes. Remove the pan from the stove and pour in brandy. Put it on fire again and optionally flush apples, or just wait for the alcohol to evaporate. Stir in the raisins.
- Preheat the oven to 175 ° C.
- Remove the dough from the refrigerator 15 minutes before rolling out, so the dough will become softer and reach room temperature.
- Sprinkle a clean work surface with flour. Roll the dough into layer 0.3 cm thick and lay it in a tart form so that the edges of the dough hung outward. Put half on the bottom of the tart fillings, and lay on top caramel apples. Cover apples dough hanging on the sides. Brush the dough with the egg mixture.
- Bake tart in the oven until lightly crispy golden brown, 45 – 50 minutes. Note Cooked filling is enough for 2 tarta. It will be easier for you to prepare a full portion of the filling, to store her several days in the refrigerator. And then use it for a new servings of the pie.
