Kate Newman will always be rich in her sweetness and characteristic of the fragrant brown butter. Here, mix it into a sweet custard filled with caramelized apples, then bake in a butter tart crust.
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| Image Source - Google | Image by - foodandwine |
Material
Shell tart
- Vegetable oil spray
- 1/3 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, soft
- Mix 1 egg yolk in 1 tablespoon water
Feeling
- 10 tablespoons unsalted butter
- 1 cup sugar
- 5 large Granny Smith apples (6 to 8 ounces each) - peeled, peeled, and sliced into 6 pieces.
- Salt and fresh pepper
- 2 large eggs
- 1/4 cup all-purpose flour
Instructions
Step 1
Preheat oven 350 ° Spray an 11 '' tart pan with vegetable oil spray with removable bottom. In a food processor, mix the flour with sugar, baking powder, and salt. Add butter and egg yolks and beat to combine. Invert the snacks on the work surface and knead 2 or 3 times
Step 2
Fill the tart crust line and pie weight tightly with leather paper. Bake for 35 minutes until the edges are set to be. Remove the baking paper and pies and bake for another 20 minutes, until the tart crust is completely brown.
Step 3
In a large saucepan, melt 2 tablespoons butter, add 1/2 cup sugar, cook over low heat until brown. Add the apples, season with salt and pepper, and cook over medium heat, turning for about 12 minutes until lightly caramelized.
Step 4
In a small saucepan, cook the remaining butter over medium heat until the milk turns brown and the butter is fragrant, about 7 minutes until bowl sugar fluffy, about 3 minutes. And 1/4 teaspoon salt, then beat the brown butter, add the milk mixture.
Step 5
Custard in the shelter. Arrange the apples into circles by stacking them slightly. Bake the bottom third of the oven for 45 to 50 minutes, until the custard is puffy and dark brown. Transfer to a rack and cool first then serve.
