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Browned Butter Apple Tart
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Indulge in a decadent apple tart infused with rich, nutty browned butter and hints of fragrant vanilla.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.5 teaspoon kosher salt
  • 0.5 cup chilled unsalted butter, cut into cubes
  • 0.5 cup cold water
  • 1 tablespoon apple cider vinegar
  • 0.5 cup ice cubes
  • Reynolds Wrap® Aluminum Foil
  • 2 tablespoons unsalted butter
  • 0.5 vanilla bean, split lengthwise and seeds scraped
  • 2 medium apples, sliced 1/8-inch thick
  • 1 tablespoon dark brown sugar
Instructions:
  • Using a mixer with the paddle attachment, blend flour and salt. Add cold butter to the mixture. Mix on low speed until it resembles coarse sand, ensuring no butter pieces are larger than a pea's size. Avoid over-mixing.
  • Create a refreshing mixture by combining cold water, vinegar, and ice in a small bowl. Slowly incorporate the ice water mixture into the flour and butter mixture, one tablespoon at a time, ensuring to mix well between additions. Continue until the dough forms a cohesive ball. The dough should have a smooth texture, not sticky or crumbly. Shape the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to three days.
  • Preheat the oven to 425 degrees F. In a small skillet over low heat, slowly melt the butter until it turns lightly brown and nutty. Remove from heat and stir in the scraped vanilla bean.
  • Roll out the dough into a 12x12-inch square on a lightly floured surface, then transfer it to a baking sheet lined with Reynolds Wrap® Aluminum Foil.
  • Place the apple slices neatly on the crust in rows, slightly fanning them out. Leave a 1-inch border. Brush with the flavorful vanilla-infused browned butter, then sprinkle with brown sugar. Fold up the edges over the apples and press down. Brush the sides with egg wash. Chill the tart for 30 minutes before baking.
  • Preheat the oven to 425°F and bake for 15 minutes. Rotate, reduce heat to 375°F, and continue baking for 30 minutes until the pastry is golden brown. Slice into 4 generous portions and serve.

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