Apple Cinnamon Tart

 

Truthfully, at the end of a meal where you simply can’t eat another thing, there is nothing better than a thin, perfect, buttery crust topped with a layer of thinly sliced apples, brushed with browned butter and sprinkled with cinnamon laced brown sugar (and some flaky salt!). Use the crust recipe below (which is The Only Pie Crust, alternatively titled, The Only Tart/Galette Crust), or whatever pie crust you have confidence in.   

YIELD — One tart, 6-8 servings

 

Ingredients

  • 1 disc the only pie crust

  • 4 tablespoons (½ stick) unsalted butter

  • ⅓ cup light brown sugar

  • ½ teaspoon ground cinnamon

  • 1 1/2 lbs unpeeled crisp, tart apples such as pink lady or honeycrisp, thinly sliced. (2 pounds if you’re coring the apple)

  • 1 egg, beaten

  • Granulated sugar, for sprinkling

  • Flaky salt, for sprinkling

Directions

1. Preheat the oven to 375 degrees.

2. On a lightly floured surface, roll out the crust into a circle about 15-16 inches in diameter. Transfer to a parchment-lined baking sheet and put in the refrigerator while you prepare the filling.

3. Melt the butter in a small pot or skillet over medium-high heat. Cook, stirring or whisking occasionally until the butter starts to brown and foam, 2 to 3 minutes, scraping up all the browned bits on the bottom of the pot. Remove the pot from heat to cool, and use a whisk or fork to scrape up all the browned bits on the bottom of the pot. Set aside.

4. Combine the brown sugar and cinnamon in a small bowl.

5. Arrange the apples in an even layer over the pie crusts, leaving about a 2” border. Pour or brush brown butter over the apples, then sprinkle with the brown sugar mixture. Fold the edges of the crust up over the apples, then brush the edges with an egg wash and sprinkle with granulated sugar and flaky salt.

6. Transfer to the oven and bake until deeply golden, about 60 to 75 minutes.

 
newsletter, sweets / baked thingsAlison RomanComment