Brown Butter Apple Tart
INGREDIENTS
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YIELD
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One 10-inch tart (with extra dough to freeze for another time)
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TIME
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Prep: 1 hour 15 minutes (plus 3 hours to chill the dough)
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Cook: 40 minutes
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Total: 1 hour, 55 minutes (plus 3 hours chilling and time to cool)
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INGREDIENTS
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Tart Dough
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Unsalted butter, 2¼ sticks (at room temperature) plus 1 tablespoon (melted)
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Granulated sugar, 1 cup
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Kosher salt, ¼ teaspoon
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Large egg, 1 (lightly beaten)
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Heavy cream, 2 tablespoons
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Vanilla extract, 2 teaspoons
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All-purpose flour, 3½ cups (plus extra for shaping and rolling)
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Filling
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Large eggs, 4
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Granulated sugar, 1 cup
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Unsalted butter, 2 sticks
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Vanilla bean, 1 (halved lengthwise, split open and seeds scraped from the pod using the tip of a knife)
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All-purpose flour, ½ cup
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Kosher salt, ½ teaspoon
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Semi-tart apples, 3 (such as Granny Smith, Braeburn or Pink Lady; peeled, cored and thinly sliced crosswise into ¼-inch thick rings)
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