Brown Butter Creamy Apple Tart

brown butter creamy apple tartI made this apple tart this morning and then proceeded to eat half of it for lunch. Oops. So much for trying to stick to a healthy diet. Oh well, there’s always tomorrow right?

I bought this tart tin a few weeks ago on sale at Myer and have been so excited to use it since. I knew I wanted to make something that incorporated brown butter because it seems to be all the rage in the baking world these days. I had to find out what all the fuss was about myself.

brown butter creamy apple tart

This tart was a breeze to make and the brown butter really did make it that much more delicious. It was only subtle but it added another dimension of flavour to this otherwise regular (but still yummy!) tasting apple tart.

Brown Butter Creamy Apple Tart (for 8-inch tart tin)

brown butter creamy apple tart

Sweet Tart Crust Recipe

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
113g unsalted butter, cut into small pieces
1 large egg

Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.

Freeze the crust for at least 30 minutes, preferably longer.

Tart Filling Recipe

Apple Filling
1/4 cup butter
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla essence
4 cups sliced peeled Granny Smith apples (3 large)

4 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter

Preheat oven to 200°C.

In a small saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into frozen tart shell.

In a medium bowl, stir together all topping ingredients except butter. With a fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.

Bake 20 minutes. Reduce oven temperature to 180°C, and cover edge tart with foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.


brown butter creamy apple tart


Baked White Chocolate & Raspberry Swirl Cheesecake

Hello World! Welcome to my humble food blog where I’ll be posting recipes and photos of all things yummy. I’ve been through a few websites/blogs during my highschool and uni years but nothing too major or serious. They weren’t really about anything specific, just general rants and ramblings about every day life. So yep! This will be my very first food blog and I’m so excited about it! I’m going to try my best to keep this blog updated as much as possible – hopefully at least one post a week? I tend to do a lot of baking & cooking on the weekends so it shouldn’t be too hard.

I bought myself a new DSLR yesterday (my first so I’m so freaking excited!) to give my food the opportunity to look their prettiest. I ordered it online so I don’t think it will be shipped to me until early next year so for the meantime I’ll have to make do with pics taken on my humble iphone.

Anyway, on to the recipe – I made this white chocolate & raspberry swirl cheesecake for a dinner party last week. It’s the perfect cake to make as it’s not overly hard to whip up plus it looks pretty :) The white chocolate is subtle and not at all overpowering, and the raspberry syrup adds the perfect touch of tangyness to cut through the richness of the cream cheese. YUM!

Baked White Chocolate & Raspberry Swirl Cheesecake Recipe

Raspberry Syrup
1 tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries

250g Digestive Biscuits
5 tablespoons butter

375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
Strawberries to decorate (optional)

Preheat oven to 160 degrees Celsius (145 degrees for fan-forced).

Line the base and sides of a 20cm (8 inch) springform cake pan with baking paper.

Raspberry Sauce: In a small saucepan, whisk together 1 tablespoon granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often until raspberries break down and sauce thickens (about 5 minutes). Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.

Base: Finely crush biscuits in a blender or food processor. Combine crushed biscuits with butter and firmly press mixture over the base of the prepared pan. Refrigerate while preparing filling.

Filling: Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times to prevent lumpiness. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Assembly: Pour half the cheesecake mixture over the biscuit base and spread evenly over biscuit base. Drizzle or spoon over 2 tablespoons raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering the raspberry sauce completely (you don’t want it to show through). Swirl cheesecake with a toothpick or knife (you’re just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.

Fill a clean medicine syringe with raspberry sauce and begin to pipe small circles randomly over cheesecake. Take a toothpick or sharp pointy knife and run the tip through the centre of each circle creating a swirl pattern and transforming the circles into hearts –  tag all the circles before lifting out the toothpick.

Bake for about one hour – the cheesecake is ready when the centre (around 4cm radius) is a bit wobbly. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.

Decorate with strawberries if desired. Store any leftover cheesecake in an airtight container in the refrigerator.