1 pie crust (1⁄2 of our pie crust recipe (recipe for 4), save the other half for later)
4 apples, honeycrisp or braeburn, core removed and thinly sliced
2 tablespoons turbinado sugar (If you don’t have turbinado sugar, cane sugar will work just as well!)
4 tablespoons butter
1 tablespoon lemon juice
2 teaspoons sugar
Preheat oven to 400°.
Lightly flour a work surface and roll out the pie dough to about 1/8” thick. Place on a baking sheet lined with parchment paper.
Meanwhile, cook the butter in a small saucepan until browned, it will foam first before browning in about 4-5 minutes.
Place the sliced apples in a medium bowl and ross with the lemon juice, sugar and browned butter.
Arrange the apple over the pie crust with 1 1/2 inches of the edge. Fold the edges over the apples all the way around the tart.
Make the egg wash by whisling the egg in a small bowl and brush over the edges of the tart. Sprinkle with the turbinado sugar.
Place in the oven and bake for 50-60 minutes or until the edges of the tart have browned and the apples have softended. Serve as is or with a dollop of crème fraiche.