Endless Summer
2:10 pm / December 7, 2012

Bloggers Cook Bon Appetit's Brown Butter Apple Tart


(Credit: Chris Court)
THE RECIPE: Brown Butter Apple Tart
Bon Appetit
, November 2012

  • WEB-the-urban-baker.jpgThe Urban Baker: “I love tarts. Mostly savory tarts, but a tart like this one, takes my breath away… What I loved most about this tart (aside from the crust–because it is more of a cookie rather than a doughy crust) is that I sometimes find apple “pies” way too tart or too runny… This had the texture of a Clafoutis, but didn’t taste as eggy as some I have eaten in the past.”
  • WEB-butter-poached.jpgButter Poached: “I was especially pleased with the vanilla scented butter–such a simple and great addition… One definite plus of this recipe is that it makes the house smell absolutely amazing while it bakes and cools… This dough recipe was more like a recipe for sugar cookies. Turns out that was the genius of it. I’ve had a lot of short crust-ed tarts and they are sweet, crunchy, and cookie-like, but this crust was truly a sugar cookie. It was truly good.”
  • WEB-auntie-treats.jpgAuntie Treats: “Any dessert with brown butter or “beurre noisette” as it’s referred to in classic French pastry recipes, is rich and delicious.  Browning the butter until it forms a deep golden color and these dark little specks adds a unique, warm, and somewhat nutty flavor.  This tart definitely has those characteristics.”
  • WEB-comfy-cuisine.jpgComfy Cuisine: “Known by pastry chefs as beurre noisette (hazelnut butter), is what makes this Brown Butter Apple Tart so delicious…Don’t be a perfectionist!  The tart looks prettiest when the apples are scattered.”
  • WEB-the-sunny-side-up.jpgThe Sunny Side Up: “I made this brown butter apple tart which looks a lot like the picture from Bon Appetit. Looks like I did it right, then. ”

Caramelize them, douse them in whiskey, pack them into a cheddary crust–there’s no shortage of ways to punch up your apples for a not-so-average apple pie. So what’s one more, right? Add some brown butter and a cookie-dough crust and you’ve got a rich and sophisticated (not to mention totally delicious) version of your favorite fall dessert. See what bloggers thought above.


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