Brown Butter Apple Tart

Name: Brown Butter Apple Tart
Yield: 8
Ingredients: Nonstick vegetable oil spray; 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature; 1 cup sugar; 1/4 teaspoon kosher salt; 1 large egg, beaten to blend; 2 tablespoons heavy cream; 2 teaspoons vanilla extract; 3 1/2 cups unbleached all-purpose flour; 4 large eggs; 1 cup sugar; 1 cup (2 sticks) unsalted butter; 1 vanilla bean, split lengthwise; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4-inch-thick rings; Whipped cream; An 11-inch-diameter or 11x8x1-inch tart pan with removable bottom

Brown Butter Apple Tart was pinched from <a href="http://www.bonappetit.com/recipes/2012/11/brown-butter-apple-tart" target="_blank">www.bonappetit.com.</a>

"This custardy fall dessert works best with firm, tart apples. Be sure to begin the dough one day ahead. The crust recipe makes enough for two; freeze the second one airtight for up to three months, or use it for a pumpkin or pecan pie...."

INGREDIENTS

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Nonstick vegetable oil spray

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1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature

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1 cup sugar

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1/4 teaspoon kosher salt

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1 large egg, beaten to blend

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2 tablespoons heavy cream

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2 teaspoons vanilla extract

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3 1/2 cups unbleached all-purpose flour

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4 large eggs

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1 cup sugar

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1 cup (2 sticks) unsalted butter

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1 vanilla bean, split lengthwise

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1/2 cup all-purpose flour

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1/2 teaspoon kosher salt

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3 firm, tart apples (such as Pink Lady or Braeburn), peeled, cored, cut crosswise into 1/4-inch-thick rings

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Whipped cream

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An 11-inch-diameter or 11x8x1-inch tart pan with removable bottom

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