Celebrate the season with this rich, nutty tart from Amber Wilson of For the Love of the South
What You Need
Original recipe yields 4 servings
For the crust:
1-1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into cubes, chilled
1/2 cup cold water
1 tablespoon apple cider vinegar
1/2 cup ice cubes
Reynolds Wrap® Aluminum Foil
For the filling:
2 tablespoons unsalted butter
1/2 vanilla bean pod, split lengthwise, scraped
2 medium-sized apples, sliced 1/8-inch thick
1 tablespoon dark brown sugar
1 egg, slightly beaten
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Let's Make It
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 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.
Reynolds Kitchen Tip
Line your baking sheet with Reynolds Wrap® Aluminum Foil to ensure your crust is evenly baked.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.