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Baking recipe · from the recipe book

Brown Butter Apple Tarts with Almond Crust

Thin fanned apple slices glazed with honey-lemon over a nutty, crisp press-in almond shortbread crust with a creamy almond-ricotta layer.

Brown Butter Apple Tarts with Almond Crust

Ingredients

  • 2 cups260 gAll-purpose flour
  • ½ cup whole80 gAlmondsfinely ground
  • 1 cup200 gUnsalted buttermelted
  • ½ cup110 gGranulated sugar
  • ½ tsp3 gSalt
  • 1 cup250 gPart-skim ricotta
  • 1 large50 gEggs
  • 1¼ tsp5 gVanilla extract
  • 5 medium900 gApplecored and very thinly sliced
  • 2 tbsp30 gLemon juice
  • 1⅛ tsp3 gGround cinnamon
  • 3 tbsp60 gHoney

Steps

  1. Preheat the oven to 375°F (190°C) and set out two 9-inch tart pans with removable bottoms.
  2. Brown the butter: cook the butter in a small saucepan over medium heat, swirling, until golden and nutty, about 5 minutes; let it cool 10 minutes.
  3. For the crust, stir together the flour, ground almonds, half of the sugar and the salt in a bowl. Pour in all but 2 tablespoons of the brown butter (save those for the apples) and mix to damp crumbs.
  4. Divide the crumbs evenly between the two pans and press firmly over the bottoms and up the sides. Bake 15 minutes until lightly golden, then cool 10 minutes.
  5. Meanwhile, make the filling: whisk the ricotta, egg, vanilla and one quarter of the sugar until smooth.
  6. Toss the apple slices with the lemon juice, the cinnamon and the remaining quarter of the sugar.
  7. Spread half of the ricotta filling in each crust, then fan half of the apple slices over each in tight overlapping circles. Brush the apples with the reserved brown butter.
  8. Bake 40 to 45 minutes, until the apples are tender and the filling is set and the edges are golden.
  9. Warm the honey for 20 seconds and brush it over the hot apples for a glossy finish.
  10. Cool the tarts on a rack at least 30 minutes, then remove the rims and cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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