Ingredients: |
Ingredients: For the dough (will need to rest 1 hour in the refrigerator):
1 1/4 c all-purpose flour
pinch salt
1 stick cold, unsalted butter, diced
1 large egg, lightly beaten
About 1 T cold water
For the browned butter (half will need to be chilled to solid):
1 stick butter
1 vanilla bean, split
6 whole cloves
3 whole star anise
1 cinnamon stick
For the apples and topping:
2-3 cooking apples, peeled and diced medium
1/4 t grated orange zest
1/4 of the spiced browned butter, melted
1/4 c flour
1/4 c granulated sugar
1/4 t salt
1/4 t ground cinnamon
1/8 teaspoon ground allspice
1/2 of the spiced browned butter (the chilled solid portion)
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Directions: |
Directions:First make the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal. Add the egg and pulse a couple of times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 T of cold water, 1 t at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate at least one hour.
For the spiced brown butter: Melt the butter, add the vanilla (if using extract, add that at the end), then add the spices. Cook over low heat until butter turns golden brown, about 25 minutes.Strain. Put half of this in the refrigerator and set the rest aside to use later for brushing the finished dough and tossing with apple chunks.
After dough has been refrigerated for an hour, remove from refrigerator. Preheat oven to 425º. Roll out the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with some of the melted browned butter.
For the filling: Toss the prepared apples with the orange zest and a little bit of the melted spiced butter and cover the center of the dough.
Combine the flour, sugar, salt and spices in a food processor, give it a couple of pulses then add the chilled solid portion of the spiced butter and pulse until the mixture is crumbly. Pour this into a bowl and rub with your fingers until it starts holding together. Sprinkle evenly over the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake for about 20-25 minutes, until the crust is golden and the apples are tender.
Serve warm or at room temp. |
This recipe for Spiced Browned Butter Apple Tart is from