Does anyone else try to cook/bake something because those Tasty videos make it look so easy? For some reason, I’ve been wanting to make a tart for a while and decided that this was the one when I was browsing one day. Luckily, we had most of the ingredients so we just had to get some green apples.
Note: I used a smaller tart pan (about 8 inches) instead of a larger one so I had some dough and filling left over.
- 1 cup sugar
- 4 eggs
- 1 tbsp vanilla
- 1 tbsp salt
- 1 cup butter
- 1/2 cup flour
- 1 tsp lemon zest
- 1 1/4 cup flour
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 cup cold cubed butter
- 1/4 cup iced water
- 2 green apples
Putting It Together
Making the dough for the crust
- In a food processor, mix the flour, sugar and salt. Pulse a few times to mix.
- Add in the cold cubed butter and pulse it a few times until you get pebble size pieces.
- Add in the cold water while still processing until the dough sticks together when you put it between your fingers.
- When the dough is ready, pour it onto some plastic wrap and wrap it up in a disc.
- Leave it in the fridge until it’s ready to use.
Making the filling
- Brown the butter – to brown the butter, melt the butter on top of medium-low heat until it’s melted and a caramel color. Keep stirring so it doesn’t stick. It will be a little foamy. In the end, it should smell a little bit sweet and nutty.
- Put the brown butter aside and let it cool.
- In a large bowl, mix the sugar, eggs, vanilla and salt.
- Add the brown butter into the egg mixture and mix.
- Add the flour and lemon zest and mix.
- Slice the apples into thin even slices. I cup my apple into 16 slices.
- Spray your tart pan with a little bit of oil so that your tart won’t stick when you take it out.
- Take the dough out of the fridge and roll it out until it’s about 1/4 inch thick.
- Lay it on top of the tart pan and press in the dough to fill the pan. Cut off any excess dough.
- Lay the apples on top in a spiral. If your pan is small, you can add about 2 layers. If your pan is large, you can add about 3 layers.
- Pour the filling on top of the apples and fill the crust until it reaches 1/4 of an inch below the top. Otherwise, it will overflow (like mine did).
- Bake it in the oven for 50 minutes at 350ºF.
I wasn’t going to get my hopes up since this was my first time making a tart ever, but it actually turned out pretty well! The crust was nice and buttery and had a nice crunch, but was still soft at the same time. The filling was lightly sweetened and soft and the apples we a little sweet and not super tart considering they’re green apples. The only thing I would change is that I would peel the skin off the apples as the skin was a little tough. Overall though, it turned out pretty well. It looked okay, though a couple of the apples sunk into the filling, but at least it tasted pretty good! I would probably make this again – maybe Thanksgiving?