Best 10 Apple Brown Sugar Tart Recipes

APPLE BROWN SUGAR TART

Steps:

• Combine the flour and salt. Cut the cold butter in by hand or by pulsing in a food processor. Add enough water by hand, stirring lightly, just until the mixture can be gathered into a dough. Wrap it in plastic and chill for an hour.
• Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle half an inch thick. Fold the rectangle like a business letter in thirds, roll it again until it is half an inch thick, fold it again like a business letter and refrigerate it for half an hour.
• Preheat the oven to 425 degrees.
• Peel and core the apples and slice them three-fourths of an inch thick. As they are sliced, toss them in a bowl with the lemon juice. Roll the dough to fit a nine-inch straight-sided tart pan. Sprinkle the pecans over the bottom, then arrange the apple slices on top. Dot the apples with the soft butter and sprinkle with brown sugar.
• Bake 15 minutes, then lower the oven temperature to 350 degrees. Bake 35 to 40 minutes longer, until the dough is lightly browned and the apples are beginning to brown along their edges.
• Remove from the oven and allow to rest at least three hours at room temperature. The tart can be prepared early in the day. Though it should not be refrigerated overnight, it can be made several days in advance and frozen. It should be warmed in the oven just before serving.

CARAMEL APPLE TART

Steps:

• Prepare the pie crust according to package instructions. Roll the dough out between 2 pieces of waxed paper to 1/4-inch thickness. Invert a heavy bottom 10-inch nonstick skillet over the dough, trace the outside edge of the pan and trim the excess. Put the pie dough on a sheet tray, cover it in plastic wrap and refrigerate.
• Preheat oven to 375 degrees F.
• Slice each apple in 2 and place the halves in a bowl of water with a bit of lemon juice to keep them from browning. In a small bowl, combine the sugar with 2 teaspoons of pumpkin pie spice and the salt.
• Put the same skillet used to measure out the pie crust, over medium-high heat, and add the butter. Sprinkle 3/4 of the sugar mixture over the melted butter. Arrange the apple halves flat side down in the pan. Sprinkle the remaining sugar over the apples. Cook until the caramel syrup turns a deep golden brown color, about 15 minutes. Carefully arrange the chilled pie crust over the top of the cooked apples and use a spatula to tuck in the edges.
• Put the skillet in the oven and bake until the crust is cooked and is slightly brown in color, about 15 to 20 minutes. Remove the skillet from the oven and let it stand for around 5 minutes, then invert the pie onto a serving platter.
• In a medium bowl, using a hand mixer on medium speed, whip the heavy cream with the confectioners' sugar and the remaining 1/2 teaspoon of pumpkin pie spice until soft peaks form. Serve the warm tart on individual plates with a dollop of whipped cream.

APPLE BROWN BUTTER TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.
• For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.
• To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.
• Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

SUGAR-GLAZED APPLE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
• Add the Tablespoon of ice water and process for another five or six seconds.
• Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
• Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
• Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
• Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
• Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
• Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
• Serve lukewarm or at room temperature with ice cream (optional).
• Enjoy!

BROWN BUTTER APPLE TART

Steps:

• For crust:
• Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix butter, sugar, and salt until pale and creamy, about 2 minutes.
• Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.
• Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8" thick and 2" wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.
• Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.
• Preheat oven to 350°F. Line dough with parchment paper or heavy-duty foil, leaving a 1"-2" overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)
• For filling and assembly:
• Whisk eggs and sugar in a medium bowl just to blend. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.
• Line tart shell with apples.4 Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.
• Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.

EASY APPLE TART

Steps:

• Heat oven to 425°F. Make pastry as directed-except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling.
• In large bowl, mix brown sugar and flour. Stir in apples. Remove plastic wrap from pastry. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with sugar.
• Bake 30 to 35 minutes or until crust is light golden brown. Cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.

APPLE SLICES BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bread crumbs, brown sugar, 1/2 teaspoon cinnamon and cloves. Place half of the sliced apples in a 9x13 inch baking dish. Top with half the bread crumb mixture. Repeat layers. Pour melted butter over all and cover with applesauce. Combine remaining cinnamon with white sugar and sprinkle on top.
• Bake in preheated oven 1 hour, until apples are tender and mixture is bubbly.

BROWN BUTTER APPLE TART RECIPE BY TASTY

Steps:

• Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add in butter and pulse a few times to break the butter down into pebble-size pieces. With the food processor running, drizzle in ice water. The dough should stick together when pressed between your fingers. (If dough doesn't stick together, add more water 1 tablespoon at a time.)
• Lay out a sheet of plastic wrap. Dump dough onto the plastic wrap and shape into a disc. Cover tightly with the plastic wrap and refrigerate until ready to use.
• Preheat oven to 350ºF (175ºC).
• Generously spray a 9 or 10 inch (23 or 25 cm) tart pan with nonstick spray. On a floured surface, roll out the pie crust into a circle that is 2-3 inches (5-7.5 cm) bigger than your tart. Lift crust into the tart pan and press against the sides of the pan. Trim the edges of the dough so that it is level with the top of the pan.
• Filling: Whisk eggs, sugar, McCormick Vanilla Extract, and salt in a medium bowl, then set aside.
• Place butter in a saucepan over medium heat. Let butter completely melt and foam, stirring occasionally. Keep stirring as the foaming subsides and the butter begins to brown. Once butter browns, quickly transfer to a bowl and let cool for 10 minutes. Whisk browned butter into the egg mixture. Whisk in flour and lemon zest.
• Arrange sliced apples in a spiral pattern on the pie crust. Pour custard over apples, until custard reaches ½ inch (1 ¼ cm) below the top of crust (if using a 9-inch (23 cm) pan, you will have a little custard left over).
• Place in oven and bake for 50 minutes (cover with foil if the top starts browning too much, or until custard is set).
• Let cool completely before slicing and serving.
• Enjoy!

BROWNED BUTTER APPLE TART

Steps:

• In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
• In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
• Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
• On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
• Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
• Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

BROWN-SUGAR APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter three 5 3/4-by-3 1/4-inch nonstick straight-sided mini loaf pans. Peel, core, and cut apples into 1/4-inch-thick wedges; transfer to a medium bowl. Add spices and granulated sugar; toss. Arrange in a line down center of pans so that apples stand upright.
• Whisk brown sugar, flour, and salt in a large bowl. Add egg and butter; whisk until just combined. Stir in walnuts. Pour batter over apples in pans. Smooth top.
• Bake until tops are deep golden brown and a cake tester inserted into centers comes out clean, 35 to 40 minutes. Let cool slightly in pans on wire racks, about 25 minutes. Run a knife around edges of cakes to loosen, and turn out each onto a large plate. Using a serrated knife, cut each cake into 6 slices, and serve.