by AmandaP
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my 6 recipes »
AmandaP's Notes:
Expand1/3 cup unsalted butter, melted Ask a question about this ingredient
1/4 cup white sugar Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Position rack in center of oven and preheat to 375.
Ask a question about this stepUsing a fork mix the melted butter, sugar, and vanilla in medium bowl. Slowly add in the flour and salt until filly mixed, the dough should be shiny but not sticky. If sticky add in extra flour, 1/2tbsp at a time.
Ask a question about this stepPress the dough into a 9inch tart pan, removable bottom preferred. Gently press the dough onto the bottom and up the sides. Place parchment paper over the crust and weigh down with pie weights. Bake 20minutes, or until crust is golden.
Ask a question about this step2 apples, cored and diced Ask a question about this ingredient
1 rhubarb, diced Ask a question about this ingredient
1/2 tablespoon cinnamon Ask a question about this ingredient
1/2 cup butter. Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/2 tablespoon maple syrup Ask a question about this ingredient
In a large bowl stir together the apples, rhubarb, and cinnamon until evenly distributed. Set aside.
Ask a question about this stepHeat a small saucepan over medium heat. Add the butter and cook, stirring frequently. Cook about ten minutes or until butter is a rich brown color and has a slightly nutty smell. If any butter burns make sure to remove it!
Ask a question about this stepWhile the butter is browning, cream the sugar and eggs together in a medium mixing bowl. Add the flour and maple syrup and mix until smooth. Slowly whisk in the browned butter.
Ask a question about this stepRemove the crust from the oven but keep the oven on. Pour the apple rhubarb mixture into the pan and even out as best as possible. Slowly pour the brown butter mixture over the apples. Cook at 375 for 40minutes, or until a toothpick comes out clean.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
