Ingredients
- Crust:
- 1. A blend of all-purpose flour with a touch of kosher salt.
- 2. Chilled unsalted butter, cut into small cubes, combined with cold water.
- 3. A hint of apple cider vinegar and ice cubes for added freshness.
- 4. Embrace the convenience of Reynolds Wrap® Aluminum Foil.
- Filling:
- 1. Melted unsalted butter infused with the essence of a split vanilla bean.
- 2. Thinly sliced apples, just 1/8-inch thick, for a delectable texture.
- 3. A sprinkle of dark brown sugar to enhance the sweetness.
- 4. Incorporate a slightly beaten egg for a rich and creamy finish.
Step 1
Using a stand mixer with the paddle attachment, blend together flour and salt until combined. Incorporate cold butter into the mixture and mix on low speed until it resembles coarse sand. Ensure that the butter is evenly distributed and not larger than a pea size, avoiding overmixing.
Step 2
In a separate small bowl, combine cold water, vinegar, and ice. Slowly incorporate the ice water mixture into the flour and butter, adding one tablespoon at a time while mixing in between. Continue adding water until the dough forms a cohesive ball that is smooth and not sticky. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to three days.
Step 3
Preheat the oven to 425 degrees F. Melt butter in a small skillet over low heat until it turns lightly brown and develops a nutty aroma. Remove from heat and stir in scraped vanilla to infuse the butter with flavor.
Step 4
On a lightly floured surface, roll out the dough into a 12x12-inch square. Transfer the crust onto a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
Step 5
Arrange the apple slices in rows on the crust, slightly fanning them out, leaving a 1-inch border. Brush the apples with the vanilla-infused browned butter and sprinkle with brown sugar. Fold the edges of the tart over the apples, pressing down gently. Brush the edges with egg wash and refrigerate for 30 minutes.
Step 6
Bake the tart in the preheated oven for 15 minutes at 425 degrees F. Rotate the tart, reduce the oven temperature to 375 degrees F, and continue baking for another 30 minutes or until the pastry is golden brown. Slice the tart into four generous portions and serve.
Extra Tips & Suggestions
- 1. Keep your apples stored in a cool, dark place like a pantry or cellar to prolong their freshness and flavor.
- 2. Invest in airtight containers or resealable bags to keep your tart dough and brown butter filling fresh for longer periods of time.
Reviews
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Marlee
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Knox
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Easton
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