Brown Sugar Tart Recipes

APPLE BROWN SUGAR TART

Steps:

• Combine the flour and salt. Cut the cold butter in by hand or by pulsing in a food processor. Add enough water by hand, stirring lightly, just until the mixture can be gathered into a dough. Wrap it in plastic and chill for an hour.
• Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle half an inch thick. Fold the rectangle like a business letter in thirds, roll it again until it is half an inch thick, fold it again like a business letter and refrigerate it for half an hour.
• Preheat the oven to 425 degrees.
• Peel and core the apples and slice them three-fourths of an inch thick. As they are sliced, toss them in a bowl with the lemon juice. Roll the dough to fit a nine-inch straight-sided tart pan. Sprinkle the pecans over the bottom, then arrange the apple slices on top. Dot the apples with the soft butter and sprinkle with brown sugar.
• Bake 15 minutes, then lower the oven temperature to 350 degrees. Bake 35 to 40 minutes longer, until the dough is lightly browned and the apples are beginning to brown along their edges.
• Remove from the oven and allow to rest at least three hours at room temperature. The tart can be prepared early in the day. Though it should not be refrigerated overnight, it can be made several days in advance and frozen. It should be warmed in the oven just before serving.

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

FLEMISH SUGAR TART

Steps:

• Dough:Pour milk into a small bowl. Sprinkle yeast evenly over milk, and let stand until foamy, 5 minutes. Stir together flour, granulated sugar, cinnamon, and salt in a medium bowl. Make a well in center, and add milk mixture, egg, and butter. Mix dough with your hands, and knead until dough comes together to form a ball. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
• Roll out dough to a 12-inch round on a lightly floured surface. Fit dough into a buttered 10-inch fluted tart pan with a removable bottom, and trim overhang flush with rim of pan. Cover with plastic wrap, and let rise in a warm place 15 minutes.
• Filling:Preheat oven to 375 degrees. Stir together cream, eggs, and vanilla in a large bowl. Whisk in brown sugar, butter, and salt until smooth. Pour into tart shell, and bake 10 minutes. Reduce heat to 350 degrees, and bake until filling is set, about 20 minutes. Let cool in pan on a wire rack 10 minutes. Unmold, slide off bottom of tart pan, and let tart cool on rack. Serve warm or at room temperature.

BROWN SUGAR TART

Steps:

• Fit crust into a tart pan. Fill with pie weights and bake at 375 on lowest oven rack for 25-30 minutes, or until just turning golden.
• Evenly sprinkle 6 T. lump free brown sugar onto bottom of warm crust.
• Mix remaining ingredients, pour into shell and bake on middle rack at 325 for 25 minutes.

BROWN SUGAR TART

Steps:

• Step 1 To make the pie dough:
• Step 2 Whisk water and cornstarch together in a small bowl. Then microwave until set, about 30-40 seconds, stirring halfway through. Chill in your freezer for 10 minutes.
• Step 3 After the cornstarch mixture has chilled, combine flour, sugar and salt and process until mixed in a food processor, about 5 seconds. Add the chilled corn-starch mixture and pulse until consistently ground, about 5 pulses. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, about 20-30 seconds. Pat the dough into a 4″ disk, wrap in plastic wrap and refrigerate for at least one hour and up to 48 hours (or if you want to make the pie right away freeze for 15 minutes).
• Step 4 Roll out and blind bake the pie crust:
• Step 5 Heat oven to 375 degrees F, with oven rack in the middle. Flour your counter and roll dough into a 12″ circle.
• Step 6 Hang dough over the rolling pin and transfer to a 9″ tart pan, making sure it is properly centered. Push the sides of the dough into the edges and sides of the pan, then use your rolling pin to roll off the excess dough that hangs over the side of the pan.
• Step 7 If you've been working with your dough for a while and it' starting to soften or get tacky through it back in the fridge for a bit to make sure it is chilled. Then line the shell with foil and fill with pie weights or dried beans.
• Step 8 Bake until the edges of the crust are light golden brown, about 25 minutes, making sure to rotate the plan about half-way through.
• Step 9 Remove the weights and foil and continue to bake until the bottom of the shell begins to show color, about another 5-7 minutes.
• Step 10 Let cool on a wire rack for 1 hour before filling.
• Step 11 If you decide to bake the crust in advance (good for you!) it can be wrapped in plastic wrap and kept at room temperature for up to 48 hours.
• Step 12 To make the filling:
• Step 13 Set oven racks in middle and lower positions, preheat to 325 degrees F.
• Step 14 Combine 2 Tablespoons of dark brown sugar with the flour and salt in a medium bowl. Add the yolks, whisk until combined. Add cream and vanilla and whisk until smooth. Sprinkle the remaining 6 Tablespoons of dark brown sugar over the warm crust and gently press into an even layer.
• Step 15 Slowly pour the custard over the dark brown sugar.
• Step 16 To Bake:
• Step 17 Bake on your oven's middle rack until the edges are set but the center jiggles a bit, about 25 minutes. Cool in the pan on a wire rack for at least an hour.
• Step 18 Remove the outer metal ring and serve at room temperature.

BROWN SUGAR-PEAR TART

Steps:

• Preheat oven to 425 degrees.
• Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
• Remove from oven and brush with egg white while stil very hot.
• Lower oven temp to 375 degrees.
• Cut each pear lengthwise in half and remove core.
• Place each pear half, cut side down, on cutting surface.
• Cut crosswise into thin slices.
• Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
• Mix remaining ingredients; sprinkle over pears.
• Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
• Cool on a rack and serve warm.