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1
Preheat the oven to 350 degrees F.
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2
Crust: Combine the butter, flour and salt in the food processor.
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3
Pulse until the mixture looks like grated Parmesan.
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4
Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed.
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5
Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
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6
Filling: Cook's Note: Enough for 2 tarts.
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7
It's easier to make a larger quantity and it will last in the refrigerator for months.)
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8
In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts.
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9
Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed.
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10
Gradually add the flour.
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11
Once the flour is incorporated, add the eggs, 1 at a time.
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12
Beat in the vanilla bean seeds.
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13
Apples: In a large saute pan over medium heat, melt the butter.
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14
Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes.
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15
Pull the pan off the burner and add the brandy.
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16
Return to the fire and flambe, if desired, or just let the alcohol burn off.
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17
Toss in the raisins and reserve.
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18
Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
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19
Dust a clean work surface with flour.
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20
Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides.
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21
Schmear half of the filling into the bottom of the tart pan and top with the apple mixture.
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22
Fold the dough overhang over the top of the apples.
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23
Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
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24
Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes.
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25
Remove the tart from the oven, cut into wedges and serve.
