Fall is one of my favorite seasons. The colors outside, the smell of crisp cool air, the rains, the leaves peacefully littering our yards, and the food!
Apples, butternut squash, pumpkin, Fall is really lovely.
This tart is perfect for thanksgiving dinner, or christmas morning breakfast, and can go from sweet to savory in a blink. It is bursting with fall flavors and will wow your guests.
The crust is Bon Appetit’s basic tart dough , which i modified by adding an extra egg white since the crust had trouble binding. I ending up having to dust it with couple tbsps of extra flour.
Roll out the dough until it is about 1/2 inch thick
Place dough in a baking sheet and spread chestnut butter all over the dough.
Arrange the apples a-top the dough.
Scatter about 3 tbsp of butter – chopped into tiny pieces all over the tart.
Bake and enjoy!
- Bon Appetit basic tart dough
- 3 ambrosia apples (cored and sliced)
- 5 tbsp chestnut butter
- 3 tbsp chilled butter (chopped into tiny pieces)
- 1 lemon
- Slices the apples, place them in a bowl and squeeze lemon juice all over it to prevent browning.
- Heat to oven to 350 degrees
- Roll the dough until it is about ½ inch thick.
- Spread the chestnut butter all over the dough.
- Place apples a-top the dough.
- Spread butter pieces all over the tart.
- Place tart in the oven and bake for about 20mins or until dough is cooked and apples turn golden.
- Enjoy!
Oya Come Chop! 🙂