Brown Butter Apple and Mascarpone Tart

Created by: Nicole Leggio, Cooking for Keeps

This gorgeous apple and mascarpone tart is the perfect way to impress your friends at Thanksgiving. A store-bought pie crust is a great shortcut to justify a two-part filling that’s worth every bit of effort you put into it.

  • 1 pre-made pie crust
  • 3 large granny smith apples, cored, peeled and sliced into ¼” slices
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. packed brown sugar
  • 2 tsp. lemon juice
  • ¼ cup bourbon
  • 5 oz. mascarpone cheese
  • ¼ cup heavy cream
  • 1 egg
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract
  • Powdered sugar for dusting
  1. Preheat oven to 350° F and grease a 9” tart pan.
  2. Place piecrust in tart pan. Par-bake the piecrust for 10 minutes. Cool completely.
  3. While the crust cooks and cools, make the apples and filling. Heat a large non-stick skillet to medium heat. Add in butter. Once butter melts, add in apples, brown sugar and lemon juice. Cook until apples are slightly softened, but still have a bite to them, about 3-4 minutes. Add bourbon, and let alcohol cook out, about 1 minute. Turn the stove off and set aside.
  4. In the bottom of a food process, add mascarpone, cream, egg, vanilla and almond extract. Pulse until smooth.
  5. Pour filling into tart crust, and then arrange apples decoratively on top. First overlapping each other in a circle around the outside, then the inside.
  6. Bake tart for 35-40 minutes, or until filling is golden brown and cooked through (it should not jiggle).
  7. Cool to room temperature and sprinkle with powdered sugar.
  8. Store leftover tart in the refrigerator for up to three days.

View Party Plan: Friendsgiving