I have mentioned this in the past: If I were to ever open a bakery (which I am never going to, so this is one of those things that I just say), I’d name it The Cheeky Little Tart. Yup, lots of multiple meanings in that name and I think it is cute. When I was trying to think of a name for this little, rustic, unadorned, plain, simple little apple pie, my brain named it The Naked Little Tart … which of course has even more meaning. 🙂 So whenever I think about it, my brain still thinks about that name, even though I guess I am going to officially call it Rustic Browned Butter Apple Tart. Either way, it is the simplest and yet most delicious pie you’ll have anytime soon. Enjoy.
Ingredients
for the pastry
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup butter
2 tablespoons water
for the filling
All-purpose flour (for surface)
4 tablespoon chilled unsalted butter
2 pounds firm sweet-tart apples, such as Pink Lady or Honey Crisp (3 medium/large apples)
1 tablespoon fresh lemon juice
2 teaspoons sugar
Pinch of kosher salt
Directions
Preheat oven to 400F. Lightly spray with baking spray the bottom and sides of a 9-inch tart pan with a removable bottom.
In a small saucepan, melt the butter and cook over medium heat until it begins to bubble, brown and take on a nutty smell, about 3-4 minutes. Remove from heat and set aside to cool slightly. In a large bowl, whisk together flour, sugar and salt. Make a well in the center of the dry ingredients and pour in butter and water. Use a spatula to stir all the ingredients together. The mixture should resemble a moist streusel topping, with lots of clumps of dough. If dough appears extremely dry and there is a lot of flour that has not been incorporated, add a little extra water.
Pour dough into a 9-inch pie plate and press into an even layer over the base and up the sides. Chill crust until ready to use.
For the filling, cook butter in a small saucepan over medium heat until butter foams, then browns, 3–4 minutes (Note: you can actually do this added to the first set of brown butter and reserve it for this application). I list it separately as I often make the pie shell the day before. Set brown butter aside.
Core apples and slice crosswise into rings. I didn’t peel the apples because I think it gives a nice visual effect with the peel on, but you can peel them if you want. Transfer to a medium bowl. Add lemon juice, sugar, and salt and toss to coat. Arrange apples into chilled crust in rough concentric circles without making a big mound in the center (they should come up about 1/2 inch over top of pan). Brush or drizzle brown butter over apples (use all of it). Place tart on a rimmed baking sheet and bake, rotating pan halfway through, until crust is deep golden brown and apples on surface are softened and starting to take on a little color at edges, 55–65 minutes. Do not underbake.
Let tart cool on baking sheet until warm, then remove ring and cut into wedges.
