Honeycrisp Apple and Browned-Butter Tart

Makes: 12 servings
Prep: 45 mins
Bake: 48 mins 450°F /350 degrees F
Cook: 10 mins

Ingredients

• 1 recipe Pate Sucree
• 2 tablespoons butter
• 1/2 cup sugar
• 5 large Honeycrisp apples, cored and cut into 8 wedges each (3-1/2 pounds)
• 1/2 cup butter
• 3 egg yolks
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1/3 cup all-purpose flour

Directions

1. Preheat oven to 450 degrees F. Prepare Pate Sucree. On a lightly floured surface, slightly flatten pastry dough. Roll from center to edge into a 12-inch circle. Wrap pastry around rolling pin. Unroll pastry into a 10-inch tart pan with removable side. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more or until crust is golden. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
2. In a large skillet melt the 2 tablespoons butter over medium heat. Stir in the 1/2 cup sugar. Cook and stir constantly until sugar begins to brown. Add apple wedges. Cook and stir for 10 to 12 minutes or until apples are lightly caramelized. Remove skillet from heat.
3. In a small saucepan melt the 1/2 cup butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes more or until butter becomes brown and fragrant. Remove from heat; cool slightly.
4. In a medium bowl beat egg yolks, the 1/3 cup sugar, the salt, and almond extract with an electric mixer on medium speed until mixture is thickened. Beat in flour on low speed. Add browned butter and beat on low speed until just combined.
5. Spread custard mixture into crust. Using a slotted spoon, remove apple wedges from skillet and arrange in a pattern atop the custard. Drizzle any remaining cooking liquid in the skillet over the apples. Cover edge of pastry with foil. Bake for 35 to 45 minutes or until custard is puffed and set in the center.