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).