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Apple Brown Butter Tart Recipe

Apple Brown Butter Tart

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on October 10, 2011

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    Doubt there'll be any left by the time my husband comes home to try it, I might just devour it all myself!! What a quick and EASY recipe, and a perfect way to use up a lot of the apples we picked during an orchard outing a couple days ago. I wanted to use ingredients I had on hand, and made a couple modifications that worked very nicely: only 1/2 cup of flour for the filling per other reviews, light brown sugar instead of granulated sugar in the filling, no brandy, a few dashes of cinnamon on the apple slices while they were cooking, and regular raisins instead of golden. I will be making this again soon!

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  • on July 14, 2011

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    this was pretty good, next time i am going to make two changes
    1. use only 1/2 cup of flour in the brown butter
    2. use 1/4 of the brown butter on the bottom and 1/4 drizzled on top
    other than those two things this was another perfect recipie

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  • on May 30, 2011

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    I made this for my birthday and it was amazing. I made it with pears instead of apples. I found the crust hard to work with but I am a novice baker however I am an experienced cook. Still the crust was well worth the effort.

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  • on April 23, 2011

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    Wonderful recipe, I have made it with apples, cherries and will try peaches today. I have to admit I have not made the crust but use the store bought that you unroll.

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  • on April 17, 2011

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    This recipe was great! The pastry was very flaky & light and the brown butter filling was delicious. I made this for a dinner party and everyone loved it. It was so good that I used the rest of the brown butter filling (the recipe makes enough for two tart fillings the next night and made another tart! The only change I made was that I subbed dried cherries for the raisins because I wanted to add some tart flavor and color. Make this...you won't be dissapointed!

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  • on April 06, 2011

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    This recipe was fantastic! The crust comes out awesome. Next time I will ditch the tart pan and roll it all up into a Strudel.

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  • on April 04, 2011

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    Saw Anne make this the other day and the same day I was the recipient of a 10lb bag of apples that needed to be processed. I cheated and used a packaged pie crust product that was also given to me, but that was a mistake. Anne's crust recipe produces a finer and flakier crust and the two susbsequent tarts were outstanding. Definitely use large or jumbo eggs and moisture will not be a problem. Also be sure to thoroughly mix the flour into the filling gradually. Everyone who tasted the final product gave it a five thumbs up, which has been my experience with every recipe Anne has provided. Although I am totally disappointed she did not ultimately win the Chopped All Stars competition, in my book Anne is always a 5 Star Winner.

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  • on April 03, 2011

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    I rarely make tarts because the crust tends to be too hard and, basically, they are just fancy pies. Not this tart! The crust is deliciously flaky and the brown-butter filling gives the tart great smoothness and texture. I'm glad the filling made enough for two tarts because I'll definitely be making it again soon!

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  • on March 28, 2011

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    I have had my tart pans brand new in the box for over 5 years. After seeing this recipe today I declared to get over my fear of pastry crusts. I couldn't have hiT the nail on the head better. This recipes turned out tasty, flakey and delicous, and I forgot the brandy! Winner recipe.

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  • on March 27, 2011

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    I rarely rate a recipe this low, and I love all of Anne's other recipes, but my family gave this a huge thumbs down. They all thought the apples were good but the filling was floury (I know, not a real word, and not sweet enough. Dry was another term they used. I think the custard type filling needed some wet ingredients, besides and butter and eggs, to smooth it out. It tasted much better raw then cooked.

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