- 2 1/2 cups apple cider
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar, divided use
- Vanilla Tart Dough, fitted into an 11-inch tart pan and chilled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 Granny Smith apple, peeled and grated
- Preheat the oven to 350°F and set the rack in the lowest position.
- In a medium heavy-bottomed saucepan, bring the cider to a rapid boil over medium heat. Continue boiling until the cider has reduced to 1 cup, 40 to 45 minutes. Use a heatproof glass volume measuring cup to check the progress of the cider, as needed.
- Remove the saucepan from the heat and pour the cider through a fine-mesh strainer into a medium stainless-steel bowl. Add the butter and 1 tablespoon of the brown sugar, stirring until the butter has melted and the sugar has dissolved. Let the cider mixture cool for 15 to 20 minutes.
- Place the chilled crust on a baking sheet, line the crust with lightly oiled or sprayed
- parchment, and fill with weights. Partially blind bake the crust until it is a matte, pale
- golden color, 15 to 20 minutes. Remove the weights and parchment.
- While the crust is partially baking, in a medium bowl, combine the eggs, vanilla, and salt and stir with a whisk. Pour the warm cider mixture into the egg mixture in a steady stream, whisking continuously to combine.
- Pour the filling into the warm tart crust. Sprinkle the grated apple evenly over the filling. Bake until just set, 10 to 15 minutes.
- Open the oven, pull out the rack, and sprinkle the remaining 2 tablespoons brown sugar over the apple. Continue baking until the filling is slightly set and the center is just slightly wobbly and lightly browned, 10 to 15 minutes more. Remove the tart from the oven and place it on a cooling rack. Let the tart cool for 1 hour.
- Serve slightly warm or at room temperature.
Recipe courtesy of The Culinary Institute of America