Creme Brulee Butterscotch Apple Tart

Presented by Executive Chef Mike Pappas

Tart crust:

All Purpose Flour     1 pound, 3 ounces

Salt                             1/2 Tablespoon

White Pepper            A pinch

Ginger                        A pinch

Nutmeg                      A pinch

Clove                          A pinch

Butter                         1 pound

Milk                            1/8 of a cup

Egg Yolk                    1


Combine all dry ingredients.

Mash butter into dry ingredients until just incorporated.

Combine liquids and add into the above all at once.

Knead for 20 seconds.


Creme Brulee:

Sugar                  6 Ounces

Vanilla Bean      1

Egg Yolks           8

Heavy Cream     3 1/2 Cups

Salt                      1/2 teaspoon

Vanilla Extract   1/2 teaspoon


In a small pot, heat the heavy cream, take off the heat as soon as it comes to a boil.

In a bowl, combine sugar, egg yolks, scraped vanilla bean, vanilla extract, salt.

Temper the heavy cream into the egg yolk mixture, and then strain into a 9x13 baking dish.

Place the baking dish onto a sheet pan and pour water into the sheet pan until it comes half way up the dish.

Bake in a 350 oven for 40 minutes.

Refrigerate until cool.


White Sugar          1 Cup

Brown Sugar         1 Cup

Salt                         1 teaspoon

Butter                     1 Pound

Light Corn Syrup  1/2 Cup


Place all ingredients into a small pot.

Heat on medium until melted.

Refrigerate until cool.

Crumb Topping:

Brown Sugar          3 Ounces

White Sugar           3 Ounces

Butter                      8 Ounces

Cinnamon               A Pinch

Salt                          1 teaspoon

Flour                        11 Ounces


Combine all dry ingredients, and mash butter in until a crumble forms.


Create a tart shell to your desired size and shape. Once baked, fill with a layer of creme brulee, followed by a thin layer of lightly cooked apples, followed by a layer of crumble, and topped with butterscotch. Serve immediately.