But, Anne Burrell changed my opinion. I am quite sure it was the same Food Network show that inspired me to make Cornish Game Hen with Pomegranate Molasses, that also featured this recipe. I was inspired to make this recipe because I liked the idea of making a brown butter filling, with layers of apples that are sauteed in butter, a little sugar and brandy! While I'm not a huge fan of pie crust, there's something about a tart that I much prefer-- especially a tart with an all-butter crust. I made the dough a few days ahead of time. Yes, you can use store-bought, but I can promise you that it won't taste anyway near as good as this recipe. I wouldn't lie about this.
I used five apples, instead of six. I used a combination of Jonagolds and Granny Smith. If you have an apple, corer, slicer then it's fast and easy to do. You want the apple slices to be fairly thin. In a skillet, melt 2 tablespoons butter and 2 tablespoon sugar.
My only disappointment was that the tart got stuck in the pan. I prepped the pan well, but I didn't get the pretty ridges that most tart pans product. Small details, though.
After 30 minutes of waiting for the tart to cool, I realized I was starting to lose natural lighting. I can't think of a better excuse for digging in.
TASTING NOTES: First, the pastry crust-- buttery, tender, flaky. I'm a very happy baker. The filling-- I can taste the subtle kick of the brandy (whoopee). The apples aren't super sweet, and the filling is very subtle. I taste butter, apple, sweet, slightly tart and just genuine deliciousness. My son exclaimed this to be a five star dessert. I had plans to make fresh whipped cream, but I changed my mind. I don't think this tart needed anything else to make it better.
Anne Burrell is my gal. So is Ina and Tyler. But, I'm definitely on an Anne Kick these days. I have her debut cookbook, and am loving it. I can't wait to find more time to dive into those recipes. A printable recipe card is at the end of this post.