Caramel Apple and Brown Butter Pie

Ingredients:

Tart

• 165g cold butter, cut into pea-sized pieces
• 1 cup premium flour
• A pinch of coarse salt
• 1/4 cup ice water
• Special equipment: tart pan with a diameter of 22 cm.

Filling

• 165 g butter
• 1 cup of sugar
• 3/4 cup premium flour
• 3 eggs
• 1 vanilla bean, split and seeds scraped out

Apples

• 2 tbsp (30 g) butter
• 6 Golden Delicious apples, peeled, cored, and cut into 8 pieces each
• 2 tablespoons of sugar
• 1/4 cup brandy
• 0.5 cups light raisins
• Flour, for dusting
• 1 egg, beaten with 1 tbsp. water

Preparation:

1. CakeIn the bowl of a food processor, combine the butter, flour, and salt. Pulse until the mixture resembles Parmesan cheese. Sprinkle with half the cold water and pulse again until the dough forms a rough ball, adding more water if necessary. Remove the dough from the food processor, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. FillingMelt the butter in a small saucepan until it begins to darken and releases a slightly nutty aroma. Transfer the butter to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour and butter are combined, beat in the eggs one at a time. Stir in the vanilla seeds.
3. Caramel applesMelt the butter in a large skillet over medium heat. Add the apples and sugar and simmer until the apples begin to soften, 6 to 7 minutes. Remove the skillet from the heat and pour in the brandy. Return to the heat and flambé the apples, if desired, or simply let them cook until the alcohol evaporates. Stir in the raisins.
4. Preheat oven to 175°C.
5. Remove the dough from the refrigerator 15 minutes before rolling out, so that the dough becomes softer and comes to room temperature.
6. Dust a clean work surface with flour. Roll the dough out to a thickness of 0.3 cm and place it in the tart pan, allowing the edges to hang over. Spread half the filling on the bottom of the tart and arrange the caramel apples on top. Cover the apples with the excess dough. Brush the dough with the egg wash.
7. Bake the tart in the oven until lightly crispy and golden brown, 45 to 50 minutes.
   
   Note
   
   The prepared filling is enough for 2 tarts. It's easier to make a full batch of filling, store it in the refrigerator for a few days, and then use it for a new batch of pie..