Tart with Apples and Nutty Brown Butter

Ingredients 0/14

Step 1

Blend the flour and salt together in a bowl or mixer fitted with a paddle attachment. Cut the cold butter into small pieces and add it to the flour. Mix on low speed just until the mixture looks like coarse sand—make sure there aren’t any big chunks of butter left, but be careful not to overdo it.

Step 2

In a small bowl, stir together the cold water, vinegar, and ice. Slowly add this liquid to your flour and butter mix, one tablespoon at a time, mixing gently after each addition. Keep adding until the dough just comes together into a smooth ball that’s not sticky or crumbly. Shape it into a disk, wrap it up, and chill in the fridge for at least half an hour or up to three days.

Step 3

When you're ready, preheat your oven to 425°F. Melt the butter in a small skillet over low heat, letting it cook until it turns a golden brown and smells nutty. Take it off the heat and stir in the vanilla seeds.

Step 4

Lightly flour your workspace and roll out the dough into about a 12-inch square. Transfer it to a rimmed baking sheet lined with foil or parchment. Lay the apple slices neatly in rows on the dough, fanning them out slightly, and leave about an inch border all around. Brush the apples with the browned vanilla butter, sprinkle on some brown sugar, then fold the edges of the dough up over the apples and press gently to seal. Brush the dough edges with egg wash, then pop the tart back in the fridge for 30 minutes to chill.

Step 5

Bake the tart for 15 minutes at 425°F, then turn it around in the oven, lower the heat to 375°F, and bake for another 30 minutes or until the crust is beautifully golden and crisp.

Step 6

Let it cool a bit before slicing into four generous pieces and enjoy!