Ingredients
Tart Filling
- 6 each tart baking apples peeled, cored and thinly sliced
- 100 gr. brown sugar
- 20 gr. PreGel Cinnamon Traditional Paste
- 1 gr. ground nutmeg
- 1.4 gr. salt
- 14.3 gr. fresh lemon juice
- 57 gr. butter
- 12 – 15 each fresh sage leaves (rolled/thinly sliced)
- 1 each premade tart shells
Crumb Topping
- 160 gr. all-purpose flour
- 120 gr. brown sugar
- 19 gr. PreGel Cinnamon Traditional Paste
- 0.6 gr. salt
- 115 gr. butter
- 0.6 gr. baking powder
Method
Tart Filling
- Heat the butter in a small saucepan over medium heat.
- Add about half the sage, and cook until the butter just stops fizzing with bubbles and turns a light caramel hue.
- Remove from heat, the butter will continue to brown after removed from heat. Let cool.
- Mix the apples, brown sugar, Cinnamon Traditional Paste, nutmeg, salt, lemon juice and the rest of the sage in a large bowl until well combined.
- Add the cooled brown butter and toss to mix throughout.
- Pour filling into a premade tart shell and top with crumb topping.
- Bake in a 190 °C oven for about 30′.
Crumb Topping
- Place all ingredients in a mixer fitted with the paddle attachment.
- Mix together until the mixture forms small crumbs, do not over mix into a paste.
- Place in the refrigerator until ready to use.