Growing up my Grandmother used to make a delicious Apple Rhubarb pie, and after years of trial and error I was finally able to recreate it for my friends. I then decided to try something new and married the apple rhubarb pie with a brown butter tart I had found online. This might be better than the original! —AmandaE
unsalted butter, melted
all purpose flour
apples, cored and diced
In This Recipe
Position rack in center of oven and preheat to 375.
Using a fork mix the melted butter, sugar, and vanilla in medium bowl. Slowly add in the flour and salt until filly mixed, the dough should be shiny but not sticky. If sticky add in extra flour, 1/2tbsp at a time.
Press the dough into a 9inch tart pan, removable bottom preferred. Gently press the dough onto the bottom and up the sides. Place parchment paper over the crust and weigh down with pie weights. Bake 20minutes, or until crust is golden.
In a large bowl stir together the apples, rhubarb, and cinnamon until evenly distributed. Set aside.
Heat a small saucepan over medium heat. Add the butter and cook, stirring frequently. Cook about ten minutes or until butter is a rich brown color and has a slightly nutty smell. If any butter burns make sure to remove it!
While the butter is browning, cream the sugar and eggs together in a medium mixing bowl. Add the flour and maple syrup and mix until smooth. Slowly whisk in the browned butter.
Remove the crust from the oven but keep the oven on. Pour the apple rhubarb mixture into the pan and even out as best as possible. Slowly pour the brown butter mixture over the apples. Cook at 375 for 40minutes, or until a toothpick comes out clean.