Brown Buttered Apple Tart

I’m not even going to pretend I can make good pie crust.  I have our breakfast lady Lorna make them for me and I just fill it.

Filling

8  eggs

1 cup Granulated sugar

4 Sticks Unsalted butter

2 Vanilla beans

1 cup All-purpose flour

1 tsp Kosher salt,

6 Apples, peeled, cored and thinly sliced

  1. Bake pie crust 20-25 minutes until lightly browned.
  2. Whisk together eggs and sugar.
  3. In a saucepan, melt butter and add split vanilla bean and cook for 5 minutes or till butter has browned and giving off a nutty aroma.  Allow to cool and temper into eggs.
  4. Add 1 cup of all purpose flour and salt and whisk until smooth.
  5. Arrange apple slices into pie crust.  Slowly pour filling over apples allow time for filling to seep through.
  6. Bake for 1 hour and allow pie to cool before serving warm or at room temperature.
Eggs and add sugar.
8 eggs.
Whisk with sugar.
Whisk with sugar.
Melt butter.
Melt butter.
Simmer with split vanilla pods.
Simmer with split vanilla pods.
Brown with vanilla pods.
Brown
Temper with eggs.
Temper with eggs.
Slowly mix with eggs.
Slowly mix with eggs.
Core and slice apples.
Core and slice apples.
Peel.
Peel.
I like keep them in lemon water so they don't brown.
I like keep them in lemon water so they don’t brown.
Arrange apples in baked pie crust.
Arrange apples in baked pie crust.
Slowly pour filling over apples.
Slowly pour filling over apples.
Allow filling to seep through pie.
Allow filling to seep through pie.
Fill about 1/4" from top.
Fill about 1/4″ from top.
Bake 1 hour.
Bake 1 hour.
Rest 2 hours.
Rest 2 hours.
Serve warm or at room temperature.
Serve warm or at room temperature.
 

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