Apple Brown Butter Custard Tart

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If you love apple desserts, this Apple Brown Butter Custard Tart will be your new favorite treat! It combines the sweet and tender sweetness of apples with the rich decadence of custard in an easy-to-make tart shell. One bite and you’ll find yourself in tart heaven!

Apple Brown Butter Custard Tart – How to improve on a basic tart recipe? Add brown butter, of course. This pretty dessert features a creamy homemade custard topped with decadent sweetened sauteed apple slices.

There is something about a homemade tart that just can’t be beaten. There is something special about picking up the perfect dessert from your local bakery and knowing you helped support a small business in your community. The subtle yet heady scent of butter and sugar warms the air as you bite into it. But most importantly, there is that feeling of satisfaction that only comes from enjoying something you’ve created yourself.

Apples are perfect for all types of dishes- from an appetizer to dessert. Here are five reasons why you should use apples in your cooking:

  1. Apples add texture and a sweet tangy flavor that enhance the dish.
  2. They bring another level of sweetness to the dish and offset any other flavors.
  3. When combined with other ingredients, they can balance out the salty or acidic flavors.
  4. It is healthy too because it is high in fiber and low in calories.
  5. Adding apple slices on top of dishes such as pancakes or salads not only adds flavor but also looks beautiful.

Try this recipe for Apple Brown Butter Custard – a delicious tart loaded with caramelized apples and baked in buttery tart shell

Not quite what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.


Apple Brown Butter Custard Tart

Apple Brown Butter Custard Tart

Apple Brown Butter Custard Tart – How to improve on a basic apple tart recipe? Add brown butter, of course.

  • Author: Kate Neumann
  • Prep Time: :20
  • Cook Time: 1:00
  • Total Time: 3:00
  • Yield: 8 1x
  • Category: Dessert
  • Method: Oven



Tart Shell

  • Vegetable oil spray
  • 1 1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 large egg yolk mixed with 1 tablespoon water


  • 10 tablespoons unsalted butter
  • 1 cup sugar
  • 5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each Salt and freshly ground pepper
  • 2 large eggs
  • 1/4 cup all-purpose flour


  1. Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil spray. In a food processor, pulse the flour with the sugar, baking powder and salt. Add the butter and egg yolk mixture and process just until the pastry comes together. Turn the pastry out onto a work surface and knead 2 or 3 times. Press the pastry evenly into the tart pan and refrigerate until chilled, at least 30 minutes.
  2. Line the tart shell with parchment paper and fill loosely with pie weights. Bake for about 35 minutes, until the edge is set. Remove the parchment and pie weights and bake for about 20 minutes longer, until the tart shell is lightly browned all over.
  3. In a very large skillet, melt 2 tablespoons of the butter. Add 1/2 cup of the sugar; cook over high heat until just brown. Add the apples, season lightly with salt and pepper and cook over moderate heat, turning once, until lightly caramelized, 12 minutes.
  4. In a small saucepan, cook the remaining stick of butter over moderate heat until the milk solids brown and the butter is fragrant, about 7 minutes. In a medium bowl, using an electric mixer, beat the eggs with the remaining 1/2 cup of sugar until thick and fluffy, about 3 minutes. Beat in the flour and 1/4 teaspoon of salt, then beat in the browned butter, scraping the milk solids into the custard mixture.
  5. Pour the custard into the shell; arrange the apples in a single layer of slightly overlapping circles. Bake in the lower third of the oven for 45 to 50 minutes, until the custard is puffed and richly browned. Transfer to a rack and cool before serving.


  • Serving Size: 8
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