Brown Butter Berry Tart

Submitted by gailanng

"A 10" tart pan or springform pan with removable bottom works best for this show-off dessert. A spin on a Bon Appetite recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 8-10

ingredients

• Crust

• 8 tablespoons unsalted butter, melted
• 1⁄2 cup plus 1 tablespoon sugar
• 1⁄4 teaspoon vanilla extract
• 1 1⁄4 cups flour
• 1 pinch salt

• Filling

• 1⁄2 cup sugar
• 2 large eggs
• 1 pinch salt
• 1⁄4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1⁄2 cup unsalted butter, cut into small pieces
• 2 (6 ounce) containers fresh blueberries, blackberries, raspberries or (6 ounce) containers mixture of assorted berries

directions

1. Preheat the oven to 375 degrees with a rack in the center.
2. Using a fork, mix together the melted butter, sugar and vanilla. Add the flour and salt and stir. As the butter cools, the mixture will become crumbly. Using your fingertips, press small pieces of dough into the sides of the pan. Spread crumbles of dough in the center of the tart pan, then use your fingers to fuse the pieces together and press it into an even layer. Bake for 18 minutes, until the crust is slightly puffed and light golden brown. Set the crust aside to cool while you work on the filling. Maintain the oven temperature.
3. Whisk the eggs, sugar, and pinch of salt in a medium bowl until smooth, then add the flour and vanilla and whisk until smooth again. Set aside.
4. Have a glass measuring cup ready. In a small sauce pan with a light colored bottom, melt the butter, stirring with a wooden spoon. It will foam and then the foam will subside. You will be able to see the milk solids on the bottom of the pan, keep stirring so they no longer stick. The solids will start to turn brown, but watch them carefully. They'll go from deep nutty brown, which you want, to burnt in a matter of seconds. When the butter has browned, remove from heat and immediately transfer it to the glass measuring cup. Gradually whisk the browned butter into the egg mixture, a little at a time so as not to scramble the eggs.
5. Place the berries in the cooled crust. The berries should be standing shoulder-to-shoulder and upright for prettier presentation. Carefully and evenly pour the egg and butter mixture over the berries.
6. Bake the tart until the filling is puffed and golden and a tester inserted into the center comes out clean, 40-45 minutes. Cool the tart completely in the pan on the rack. When the tart is cool, remove the sides of the pan and cut the tart into wedges and serve.