Ingredients
FOR THE PÂTE SUCRÉE
All purpose flour: 240 g
Unsalted butter: 150 g
Granulated sugar: 40 g
Salt: 1 pinch
Egg yolks: 2
Vanilla extract: 4 drops
Cold water: 1 tbsp (plus more as needed)
FOR THE BROWN-BUTTER FILLING
Granulated sugar: 200 g
All purpose flour: 30 g
Eggs: 3
Unsalted butter: 170 g
FOR THE FRUIT
Apples or pears: 2
“This is the one dessert I have been making my entire career, and it is the only dessert I can eat every day,” says chef Ken Frank. He often enjoys a leftover slice for breakfast. “This simple tart has it all over the fancy overcomplicated pastries that are en vogue today; the sugar-cookie crust, nutty brown-butter filling, and fresh fruit make it the perfect dessert.” He recommends keeping extra dough in the freezer so you can make it on days when you want something delicious without spending much time.
How to make Apple or Pear Tart
01.
Make the Pâte Sucrée
- Combine the flour, butter, sugar, and salt in a food processor.
- Blend for about 45 seconds.
- Add the egg yolks, vanilla, and 1 tbsp cold water.
- Blend for another 30 seconds or until the dough forms a ball.
- Add a little more water only if necessary.
- The dough should be smooth but not sticky.
- Wrap in plastic wrap and refrigerate for at least 4 hours or overnight.
02.
Roll the Dough
- Remove the dough from the refrigerator.
- Cut it into 4 or 5 pieces and knead lightly to soften without overworking.
- Shape into a disk about 1.25 cm thick.
- Place on a lightly floured, cool work surface.
- Roll into a thin circle about 3 mm thick and at least 5 cm larger than the tart pan.
- Dust with flour only as needed to prevent sticking.
- Roll the dough onto a rolling pin, then unroll it over the tart pan.
- Press into the bottom and sides.
- Trim excess and refrigerate for 15 to 20 minutes.
03.
Make the Brown-Butter Filling
- Whisk together the sugar, flour, and eggs in a large mixing bowl.
- Heat the butter in a sauté pan over high heat until it foams and turns golden brown.
- Do not stir.
- Do not allow it to burn.
- Whisk the brown butter into the egg mixture until smooth.
04.
Assemble the Tart
- Preheat the oven to 350°F.
- Peel and quarter the apples or pears.
- Slice crosswise into 3 mm slices while keeping each quarter intact.
- Arrange the fruit in a star pattern in the chilled tart shell.
05.
Bake the Tart
- Pour the brown-butter filling around the fruit until the tart is three-quarters full.
- You will use about two-thirds of the filling.
- Bake for 60 minutes if using apples or 70 minutes if using ripe pears.
- Cool the tart completely, then sprinkle with powdered sugar.
