SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Honeycrisp Apple and Browned Butter Tart

Makes: 12 to 16 servings
Prep 45 mins Bake 450°F 13 mins Bake 350°F 35 mins to 45 mins Cook 15 mins to 18 mins
Honeycrisp Apple and Browned Butter Tart
  • 1  recipe  Pate Sucre (Sweet Pastry)
  • 2  tablespoons  butter
  • 1/2  cup  sugar
  • 5  large  Honeycrisp apples, cored and cut into 8 wedges each (3 1/2 pounds)
  • 1/2  cup  butter
  • 3  egg yolks
  • 1/3  cup  sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  almond extract
  • 1/3  cup  all-purpose flour

1. Preheat oven to 450 degrees F. Prepare Sweet Pastry. On a lightly floured surface, use your hands to slightly flatten the pastry dough. Roll from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 10-inch tart pan with removable bottom. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more or until crust is golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. In a large skillet, melt 2 tablespoons butter over medium heat. Stir in 1/2 cup sugar. Cook and stir constantly, until sugar begins to brown. Add apple wedges. Cook and stir for 10 to 12 minutes or until apples are lightly caramelized. Remove skillet from heat.

3. In a small saucepan, melt 1/2 cup butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes more or until butter becomes brown and fragrant. Remove from heat; cool slightly.

4. In a medium bowl, beat egg yolks, 1/3 cup sugar, salt, and almond extract with an electric mixer on medium speed until mixture is thickened. Beat in 1/3 cup flour on low speed. Add browned butter and beat on low speed until just combined.

5. Spread custard mixture into pre-baked crust. Remove apple wedges from skillet with a slotted spoon and arrange in an attractive pattern atop the custard. Drizzle any remaining cooking liquid in the skillet over the apples. Cover edges of pastry with foil. Bake for 35 to 45 minutes or until custard is puffed and set in the center. Makes 12 to 16 servings.

From the Test Kitchen
  • Optional: Try a scoop of vanilla or cinnamon ice cream with each serving.
Sweet Tart Pastry
  • 1 1/4  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1/2  cup  cold butter
  • 2  beaten egg yolks
  • 1  tablespoon  water

1. In a medium mixing bowl stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea-size. In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into dry mixture. Using your fingers, gently knead dough just until a ball forms. If necessary, cover with plastic wrap and chill in refrigerator for 30 to 60 minutes or until dough is easy to handle.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe