This custardy fall dessert works best with firm, tart apples. Be sure to begin the dough one day ahead. The crust recipe makes enough for two; freeze the second one airtight for up to three months, or use it for a pumpkin or pecan pie.
Ingredients
8–10 servings
Crust:
Filling and assembly:
Special Equipment
For crust:
Step 1
Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
Step 2
Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
Step 3
Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
Step 4
Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
Step 5
Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
For filling and assembly:
Step 6
Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
Step 7
线与apples.4挞壳(我倒满f using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
Step 8
Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.
Leave a Review
Reviews (14)
Back to Top我做了这个关于5或6次,它总是a hit. I can’t understand some reviews finding it too sweet. We think it’s perfect as is. I just tried swapping the apples for neactarines for a summer dessert and it worked very well - to rave reviews. It’s a fairly simple, easy to make tart that also travels well. The brown butter adds that special touch.
jodivanbreda
NYC
7/23/2021
I made this using a regular pie crust. I found it to be rather stodgy and over sweet, with not a lot of apple flavor even though I used a 4th apple. Maybe with tarter apples, or a good hit of lemon juice and less flour and sugar, it would work. Not sure its worth the effort although I love the browned butter flavor.
wordly1
midcoast Maine
11/24/2020
I found this too sweet. I couldn't really taste the apples. It reminded me of a chess pie in texture.
elissarossi
Brooklyn, NY
11/24/2019
Best fruit tart/pie I have made according to my husband.
lovetocookintc
Traverse City, MI
9/23/2018
I have made this Apple Tart as part of Thanksgiving dinner for the last three years and it has always been a favorite. I add more apples, 5 or six depending on size. It always turns out delicious, even at high altitude baking locations.
paolaz
Bogota, Colombia
11/25/2015
This was.... okay. I was expecting a lot more from all that sugar (we found it very sweet) and butter (a LOT of butter). It was fine. Served a purposed. Won't be making again.
Anonymous
11/4/2015
I decided to make two of these since I needed to feed a larger crowd. I took them out of the oven when I thought they were done but my tarts were not very puffed and definitely not cracked so I ended up putting them back in the oven several times. I served the tarts with whipped cream and carmel sauce, also from Epicurious. When I cut the tarts to serve them I discovered the crust was incredibly hard because I had overcooked them, but even with my mishaps, the tarts were delicious and received rave reviews. One gal was telling us all that she always leaves the crust but this was more like a crunchy cookie. Thanks for a great recipe!
queenanneslace
Seattle, WA
10/2/2015
This is a beautiful, rich dessert. Loved the combination of tart Granny Smith Apples against the warm vanilla/brown butter base.
jenncc
LA
12/25/2013
This tart turned out great! Everyone in my family loved it. I made the recipe exactly as written and the flavor was rich, but not too sweet. I did forget to put the crust back into the refrigerator after putting it into the tart pan, so the crust got a touch over cooked for my taste, but it was still devoured by all. I made a sea-salt caramel sauce (from Bon Appetit magazine) for the side so people could add some sweetness if they wanted it.
kzalasky
St. Louis, MO
12/22/2013
Loved how this tart turned out. The nutty brown butter flavor was so good. I also loved that this recipe was not super sweet.
lulu23
Los Angeles
2/17/2013
Very good. As the other reviewers mentioned, it wasn't too sweet. Very French in style and flavor. I might try adding another apple next time - just to amp up the tart apple taste. The crust and custard like filling turned out perfect, so this recipe is definitely a keeper for me!
Anonymous
11/30/2012
I made this tart for Thanksgiving and it was a big hit! I don't really enjoy the traditional apple or pumpkin pie and this tart was a perfect alternative. It's not too sweet and it looks very pretty. I didn't have time to make the crust and used frozen pie crust from Trader Joe's. It was still very very good. This will now be my go-to pie. I used a 9" removable tart pan and 2 braeburn apples and there was no leftover filling. I will stick with a 9" pan.
Anonymous
Chicago, IL
11/28/2012
My husband and I loved this tart! I made the mistake of poking holes in the crust, thus the buttering filling leaked out a bit but this was a great dessert. Not too sweet. I would definitely make this again.
Anonymous
Houston
11/10/2012
This is a really nice tart, very European as it is not overly sweet. Used a different crust recipe but followed the filling recipe as written. Thought it might overflow as I used a slightly smaller tart pan, but it just puffed up nicely and no drips at all. Not at all difficult to make and it kept well in the fridge for several days. Nice to make something that has no milk or sourcream for those who are sensitive to lactose. Will definitely make again.
Anonymous
Fort Erie, Ontario
11/9/2012
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