Brown Butter Apple and Mascarpone Tart
This gorgeous tart is the perfect way to impress your friends at Thanksgiving. A store-bought pie crust is a great shortcut to justify a two-part filling that’s worth every bit of effort you put into it.
- 1 pre-made pie crust
- 3 large Granny Smith apples, cored, peeled and sliced into ¼” slices
- 2 tablespoons unsalted butter
- 2 tablespoons packed brown sugar
- 2 teaspoons lemon juice
- 1⁄4 cup bourbon
- 5 ounces mascarpone cheese
- 1⁄4 cup heavy cream
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- Powdered sugar, for dusting
- Preheat oven to 350°F and grease a 9” tart pan.
- Place piecrust in tart pan. Prebake the piecrust for 10 minutes. Cool completely.
- While the crust cooks and cools, make the apples and filling. Heat a large non-stick skillet to medium heat. Add in butter. Once butter melts, add in apples, brown sugar and lemon juice. Cook until apples are slightly softened, but still have a bite to them, about 3-4 minutes. Add bourbon, and let alcohol cook out, about 1 minute. Turn the stove off and set aside.
- In the bottom of a food process, add mascarpone, cream, egg, vanilla and almond extract. Pulse until smooth.
- Pour filling into tart crust, and then arrange apples decoratively on top. First overlapping each other in a circle around the outside, then the inside.
- Bake tart for 35-40 minutes, or until filling is golden brown and cooked through (it should not jiggle).
- Cool to room temperature and sprinkle with powdered sugar.
- Store leftover tart in the refrigerator for up to three days.