Apple & Mushroom Butter Tart

Butter tarts are long associated with Canadian home kitchens, where a glossy brown-sugar filling became a bakery classic. This playful twist folds tart apples and earthy shiitake into the rich custard for a sweet-savory surprise.

Serves 6 · 25 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 48g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 sheet refrigerated pie dough
• 2 medium fresh apples
• 3 oz shiitake mushrooms
• 1/2 cup unsalted butter
• 3/4 cup packed brown sugar
• 1 large egg
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1 tsp cider vinegar
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 1/3 cup chopped walnuts

Instructions

1. 1Preheat the oven to 375°F and place a rimmed baking sheet on the middle rack to heat.
2. 2Unroll the pie dough and press it into a 9-inch tart pan with a removable bottom, trimming any excess and chilling the shell for 10 minutes.
3. 3Wipe the shiitakes clean, discard tough stems, and finely chop the caps.
4. 4Peel, core, and finely dice the apples into quarter-inch pieces.
5. 5Melt a tablespoon of the butter in a small skillet over medium heat and sauté the chopped mushrooms until golden and dry, about 4 minutes; cool slightly.
6. 6In a saucepan melt the remaining butter with the brown sugar over medium heat, stirring until smooth and bubbling, then remove from heat.
7. 7Whisk the egg, heavy cream, vanilla, cider vinegar, cinnamon, and salt into the warm butter-sugar mixture until fully combined.
8. 8Fold the diced apples, sautéed mushrooms, and chopped walnuts into the filling.
9. 9Pour the filling into the chilled tart shell, spreading it evenly.
10. 10Place the tart pan on the preheated baking sheet and bake until the filling is set and deeply caramelized at the edges with a slight jiggle in the center, 28 to 32 minutes.
11. 11Cool the tart on a wire rack for at least 20 minutes so the filling firms up.
12. 12Remove the tart ring, slice into wedges, and serve slightly warm or at room temperature.