> Recipes > Tart

Apple, lavender and brown butter tart

by Rosana McPhee
Apple, lavender and brown butter tart

Apple, lavender and brown butter tart

PT1H40M

Why not try?

With the arrival of autumn, baking is a perfect way to enjoy comfort food and the ideal option to use up a glut of fruit. Apple season is upon us, and I bought quite a few bags to juice and to bake with. There are so many English apple varieties to rediscover this autumn. The best way is to explore the local farmers markets where smaller growers proudly display their produce and farm shops. Apple, as well as tasty, has considerable nutritional value. It contains vitamins B1, B2, and minerals such as phosphorus and iron.

Apart from apples, another inspiration for this recipe is brown butter. That is made by just melting butter until the milk evaporates, and the solids start to burn; the result is a caramel coloured and nut flavoured liquid. Simply divine!

Tips

You can use any other nuts you prefer – I have used Brazil nuts, and it was spectacular!

I froze the butter for the pastry for a better result.

For this recipe, you will need a 23cm loose-bottomed tart tin.

Ingredients

Metric

Imperial

1
Preheat the oven to 160°C/gas mark 3
2
First, make the crust. Blitz the hazelnuts, icing sugar, salt and flour in a food processor until the hazelnuts are finely ground. Add the cold butter and pulse until the mixture starts to turn into a crumbly mass
3
Press the crumbs into the tart tin, pressing the dough evenly into the tart sides and bottom. Prick the bottom of the crust all over with a fork and place in the freezer for 15 minutes
4
Place the tart tin on a baking sheet and bake the until the crust is pale golden for approximately 12–15 minutes. Rotate after 8 minutes for even browning
5
Now make the brown butter – switch off your mobile and don't answer the door! In a medium to large heavy-bottomed saucepan add the butter and vanilla, cooking at medium heat, swirling at times. Be careful as the butter splashes a bit when it melts and cooks in the pan. Keep an eye on it! The butter will foam up and become caramel coloured and smell nutty
6
Remove the pan from the heat and pass through a metal sieve into a heatproof bowl – no plastic ones, they will melt! Set aside to cool down for 10 minutes
7
To prepare the apples, mix the sliced apples with 2 tablespoons of the sugar and lemon juice in a large bowl. Reserve
8
In a food processor, pulse together the lavender flowers, sugar, the flour and salt to combine. Incorporate the eggs and process until well-combined. With the motor running, slowly pour in the brown butter, including the brown flecks and vanilla seeds
9
Pat-dry the apple slices and place onto the part-baked tart shell in an even layer. Carefully pour the filling over the apples, filling the shell to the brim. Bake the tart until the filling is puffed and browned, for approximately 30–40 minutes
10
Remove the tart from the oven and let it cool slightly before unmoulding it. Sprinkle with icing sugar, decorate with lavender and serve warm or at room temperature
image
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Apple, lavender and brown butter tart

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...