Brown Butter Sage Apple Tart
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Ingredients
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Yield
cakeUnit of Measurement
- 6 apples peeled - cored and thinly sliced
- 100 g brown sugar
- 20 g PreGel Cinnamon Traditional Paste - 58472
- 1 g ground nutmeg
- 1.4 g salt
- 14.3 g fresh lemon juice
- 57 g butter
- 12-15 leaves fresh sage- thinly sliced
- 1 premade tart shells
- Crumb Topping
- 185 g butter
- 65 g sugar
- 40 g PreGel Cinnamon Traditional Paste - 58472
- 5 g salt
- 365 g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
Method of Preparation
Tart Filling
- Heat the butter in a small saucepan over medium heat.
- Add about half the sage, and cook until the butter just stops fizzing with bubbles and turns a light caramel hue. Remove from heat (the butter will continue to brown after removed from heat). Let cool.
- Mix the apples, brown sugar, PreGel Cinnamon Traditional Paste - 58472, nutmeg, salt, lemon juice and the rest of the sage in a large bowl until well combined.
- Add the cooled brown butter and toss to mix throughout.
- Pour filling into a premade tart shell and top with crumb topping (recipe below).
- Bake in a 190.5°C/375°F oven for about 30 minutes.
Crumb Topping
- Place all ingredients in a mixer fitted with the paddle attachment. Mix together until the mixture forms small crumbs (do not over mix into a paste).
- Place in the refrigerator until ready to use.