Apple Brown Butter Tart

I'm just going to come out and say this-- I loved this tart. I didn't plan to, but it just happened.  I've written, several times, on this blog that I'm not the biggest fan of pie crust.  My favorite pie is pumpkin pie.  Apple pie doesn't really rock my world.

But, Anne Burrell changed my opinion.  I am quite sure it was the same Food Network show that inspired me to make Cornish Game Hen with Pomegranate Molasses, that also featured this recipe.  I was inspired to make this recipe because I liked the idea of making a brown butter filling, with layers of apples that are sauteed in butter, a little sugar and brandy!  While I'm not a huge fan of pie crust, there's something about a tart that I much prefer-- especially a tart with an all-butter crust. I made the dough a few days ahead of time.  Yes, you can use store-bought, but I can promise you that it won't taste anyway near as good as this recipe. I wouldn't lie about this.

I used a 9" tart pan and rolled it out pretty thin, because I needed to have a lot of overhang. You'll see why, in a moment.  Brown butter takes on a lovely nutty flavor.  My suggestion is to use a pot that isn't dark, so you can better see when the butter goes from yellow...

..to golden.  It takes about 7 minutes to get to that stage, and you have to take the butter off heat pretty quickly-- otherwise, the butter can burn and then you have to start all over. This is the trickiest part of the whole recipe. The rest is easier.  Next, you pour the brown butter into the bowl of a stand mixer (or, you can use a hand-mixer).  Add all-purpose flour, eggs and vanilla bean.  In my case, I use vanilla bean paste.

Pour the filling into the tart pan.   I found it interesting that the original recipe says to use 2/3 of the filling, and to save the rest for another tart.  I used almost all of it, with maybe 1/2 cup leftover.

I used five apples, instead of six.  I used a combination of Jonagolds and Granny Smith.  If you have an apple, corer, slicer then it's fast and easy to do. You want the apple slices to be fairly thin.  In a skillet, melt 2 tablespoons butter and 2 tablespoon sugar.

Cook the apples until just tender.  I'm adding one of my favorite products (purchased at King Arthur Flour) of boiled apple cider).   I don't drink brandy, but I buy those small "airline size" bottles of liquor for times when I need it.  You can learn out the brandy, of course.  I poured 1/4 cup, tilted the skillet and lit it up!   I didn't photograph the flames, but they were there.  If you're too scared to do that, the alcohol will burn out on it's own.  Last, I added some golden raisins, gave everything a toss...

Using a slotted spoon (there was liquid in the skillet, and I didn't want to dilute the filling underneath), I spread all of the apple filling.  Then, I gently folded over the overhang of the pastry.  I brushed the dough with an egg wash and then sprinkled some sanding sugar. Set it on a baking sheet and bake at 350F for about 45 minutes, or until golden brown.

Bee-ooo-tiful!

My only disappointment was that the tart got stuck in the pan.  I prepped the pan well, but I didn't get the pretty ridges that most tart pans product.  Small details, though.

After 30 minutes of waiting for the tart to cool, I realized I was starting to lose natural lighting.  I can't think of a better excuse for digging in.

TASTING NOTES:  First, the pastry crust-- buttery, tender, flaky.  I'm a very happy baker. The filling-- I can taste the subtle kick of the brandy (whoopee).  The apples aren't super sweet, and the filling is very subtle.  I taste butter, apple, sweet, slightly tart and just genuine deliciousness.   My son exclaimed this to be a five star dessert.  I had plans to make fresh whipped cream, but I changed my mind. I don't think this tart needed anything else to make it better.

C'mon, do you see the layers of pastry?  The filling at the bottom?  Would you believe the whole tart was gone by the next day, after breakfast?  Yeah, it's that good.  I love the brown butter filling, and I have ideas of using pears and maybe adding a little almond extract to the filling. Yeah? Yeah.

Anne Burrell is my gal.  So is Ina and Tyler.  But, I'm definitely on an Anne Kick these days. I have her debut cookbook, and am loving it. I can't wait to find more time to dive into those recipes.  A printable recipe card is at the end of this post.

Swiss Chard & Ricotta Crostata-- don't forget the Leeks!

I have heard that if someone is having an Open House, hoping to sell their home, that baking cookies is a way of leaving a warm and homey scent for prospective buyers. I can tell you, that if you make this recipe, that you will return home to find the Realtor, and anyone who has viewed your home, waiting for a slice of this!

I have been a huge fan chef of Anne Burrell, ever since I watched her as Mario Batali's Sous Chef on Food Network's Iron Chef. I record her show, Secrets of a Restaurant Chef,  and she never fails to inspire me to try her recipes. Sure, she's a bit zany with how she talks to her food (hello my lovelies...) and how she gr-r-r-r-owls her words when she describes things. Her wild spiked blonde hair is fodder for people to make fun of, but I don't care. The woman is a chef and she can cook!  If I could have private cooking lessons from any Food Network Chef (other than Tyler Florence, whom I got to meet and chat with-- and he's totally approachable and talented), I would pick Anne.  I love her spunk!  On the day that I watched Chef Anne making this savory crostata, my husband had just asked when I was going to cook the Swiss Chard that I pleaded with him to plant. My husband is the green thumb of the family. (I tend to "forget" to water plants. He doesn't.)  I was delighted to find a recipe that would be a perfect for one of my favorite leafy greens!

 Before I show you how to make this, there are a few key ingredients that you will need.  Mascarpone Cheese is a must!  It's Italian cream cheese, and it's a little pricey (I paid $4.99 for a tub), but it's creamy and silky...and it's really what makes this crust so tender and flavorful.  You need Parmesan Cheese, too. Not that cheap stuff in the green can in the supermarket, please!  You can finely grate the cheese in the food processor, or buy it already grated. But, please buy the Parmesan from the deli case. Thank you.


Last night, I made the crust dough, which took all of 15 minutes.  That's what I love about my food processor. If you don't own one, roll up your sleeves and use some elbow grease and a pastry cutter.

To unbleached flour, I add grated Parmesan cheese, marscarpone, cayenne pepper (don't skip this, it's perfect) and ice cold butter, cut into small pieces.  Don't worry about the recipe. You will find a printable card at the bottom of this post.  Pulse, pulse, pulse, until the dough looks crumbly-- like Parmesan cheese. Now add two cold eggs.
NOTE: We want cold products so that the butter stays in chunks in the dough. This expands, while baking, creating tender and flaky dough.

Pulse a little more, just until it reaches the "ball" stage. Stop!  Remove the dough, and form into a ball, and then gently pat into a disk.

Wrap this in plastic wrap. (See the cayenne pepper flakes? These are going to add to the flavor of this crust.) Put it in the fridge, for at least 45 minutes. I like to do this a day or two before. Less cleanup, less fuss...

Swiss Chard is in season, where I live. it's easy to grow.  I bought two large leafs from my local farm stand; I wasn't sure if I had enough growing in our container.  You need two leeks.  I love leeks. They're a staple in my fridge. Cut it lengthwise and wash it, prying each layer open to wash out any sand. I guarantee, you will find sand! Cut the leeks into thin "half moons". 

Cut off the stems of the chard-- this feels like celery, when cutting. Look how much brighter the freshly cut chard stems are! Gorgeous color! Set those aside. Chop the chard leaves and set them aside.  Grab two cloves of fresh garlic and some red pepper flakes. It's showtime!  With the flat of your knife, smash the clove of garlic.  Remove the paper skin, and set them into a pan with olive oil, on medium heat.  Add a pinch of cayenne (about 1/2 teaspoon).

Let the garlic cook until a golden brown. Remove the garlic cloves-- as Anne Burrell says, "it has fulfilled it's destiny", so toss it. We now have garlic infused oil, which smells fantastic!

Now, we add the leeks and swiss chard stems and 2-3 Tablespoons of water.  Cook, until tender (2-3 minutes) and season with kosher salt (2-3 teaspoons). Please, do not use table salt!  You'll write that this tasted like a salt lick. Kosher salt only! Sorry, but I'm passionate about my salt. If you insist on table salt, use less than half of what I do, okay? The water should have evaporated by now. Add the Swiss Chard greens.

Taste the Swiss Chard, and add a little more salt (only if necessary). Let the chard wilt for a couple more minutes. Remove from the pan and set aside to cool.  Now, for the filling:

This step wasn't in the directions, but I decided to measure 2 cups of fresh ricotta cheese into a fine strainer. I set it over a bowl, covered, overnight in the fridge. I didn't want to risk any liquid to cause my filling to run.

I add one cup more of grated Parmesan and two eggs...

Give this a nice stir... what's next?

Ah, the crust! Do not be afraid! Crostatas are so forgiving.  They are "rustic", so they can look a bit ragged around the edges.  Preheat the oven to 375F. You need a baking sheet. If you have parchment paper, I'm going to show you an easy trick. Flour a clean, smooth surface with some flour-- or, flour the parchment paper, that's on top of the clean surface.

From the center of the dough disk, roll away from you. Make a 1/4 turn. No, not you!  Turn the dough! (I couldn't resist.) Roll. Repeat. Roll...and so on. There!  If you rolled this on parchment paper, just lift the whole thing onto your baking sheet.  I love my French rolling pin!

 Don't worry about overhang...

You'll see why in a moment...

 

 Now, add the cooled vegetables and give this a gentle stir. I see no reason why this step can't be done ahead of time. So, now let's put the whole thing together...

 Spread the filling in the middle of the crust; leave a 3-4" border. This is very important!

This looks good...

Now, fold the edges over. Like this...

An egg wash (whole egg with some water, whisked) will make the crostata shiny and golden. I can hardly wait!

 I popped this into the oven for 50 minutes.  I wish I could bottle the scent of this crostata, as it bakes! It drove me wild, it smelled so good!

 Hello, Lover! Just 15 more minutes for it to cool.  I've whipped up a salad for the side...

Fresh strawberries, kiwis and butterleaf lettuce with a honey poppy seed dressing. Delicious!

I am crossing my fingers that this savory crostata is flaky and tastes as heavenly as it smells...

I anxiously cut into this crostata...

Here goes...

VERDICT: If you watch Anne Burrell's show, you know that her arms fly up when she tastes her food.  It's a victory dance she does. Well move over. I did a victory dance and moaned and shrieked with delight.

OMG!! The pastry has the perfect balance of nutty and salty Parmesan.  The red pepper flakes are perfect. The crust is tender and moist-- this is going in my Hall of Fame Recipe File.  As for the filling-- perfection.  There was one ingredient missing, to round off this dish. I'll show you...

Ahhhhhhhhh. That's the ticket! A glass of cold white wine rounds out this lunch/brunch meal just right.  Life is good. This recipe is better than good. I cannot wait to invite our vegetarian friend over for dinner. I'm definitely making this again.   I hope you try this crostata. It's not that hard to make, and you will cook like the pros.  Anne Burrell rocks!

Enjoy!