A question about a recipe: Brown Butter Apple Tart

I have a question about the recipe "Brown Butter Apple Tart" from Phyllis Grant. Can I substitute 1 tsp of vanilla extract for the whole bean and the extract as the recipe calls for? Also, how much salt should I add to my butter if I only have unsalted? Thank you! :)

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Recipe question for: Brown Butter Apple Tart

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PieceOfLayerCake
PieceOfLayerCake November 5, 2015

Generally, I find it strange that a baking recipe calls for unsalted butter, however, if I were making this recipe, I'd just add a heavy pinch, so approx. ½ t. I like my salt, though. As for the vanilla extract, It is nearly always an acceptable substitution for a bean. If you can source vanilla paste, that is an even better substitution.

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Megan Town
Megan Town November 5, 2015

Thank you! Do you think 1 tsp of vanilla extract would be appropriate for this recipe?

PieceOfLayerCake
PieceOfLayerCake November 5, 2015

I meant "salted butter" btw....see I can barely even type it ???? As for the extract....a couple teaspoons in the entire recipe should suffice. It's a nuance, so you won't really taste it.

Samantha
Samantha November 5, 2015

Hi Megan!
On the vanilla - the bean (especially that much) will give a much richer flavor than extract. Also, if you're adding it to a custard, it will provide those pretty black flecks, and maybe even a bit of texture. If you can find it, I'd go with the bean!

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