Brown Butter Raspberry Tart
Bon Appetit Recipe, June 2009
- 7 Tablespoons unsalted butter, melted
- 1/3 Cup Sugar
- 1/4 Teaspoon Vanilla Extract
- 1 Cup plus 1 Tablespoon all purpose flour
- Pinch of salt
- 1/2 Cup Sugar
- 2 Large Eggs
- Pinch of Salt
- 1/4 Cup all purpose flour
- 1 Teaspoon Vanilla Extract
- 1/2 Cup (1 stick) unsalted butter, diced
- 2 6-ounce container fresh raspberries
Cooking time 60mins
Preheat oven in center of rack at 375 degrees. Mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla;whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture;whisk until well blended.
Arrange raspberries, pointed sides up in circles in bottom of cooled crust. Pour browned butter mixture over berries. Bake tart until filling is puffed and golden and tester comes out clean, about 40 minutes. Cool tart completely. Can be made 1 day ahead. Cover and store at room temperature.
-When browning butter, use a light colored saucepan.