Prep 1 hr
Cook 2 mins
This is an elegant tart that can be made with blackberries, blueberries, or even pitted cherries instead of raspberries. It is a great way to impress family, or employers. I got this recipe from a cookbook my aunt gave me called "Mary Engelbreit's Sweet Treats Dessert Cookbook"
- 1 sheet frozen puff pastry, thawed according to package directions (8.63 ounces, or half a 17 1/4 ounce package)
- 11 tablespoons unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 3 1⁄2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons vanilla extract
- 1 cup fresh raspberry
- confectioners' sugar, for dusting (optional)
- Position a rack in the lower third of the oven; preheat oven to 350°F.
- Unfold pastry on a lightly floured surface and roll it out to a rough 12-inch square.
- Fit into a 9-inch fluted tart pan with removable bottom.
- Trim the dough even with the top of the pan.
- Refrigerate dough in pan.
- In a small heavy saucepan, melt butter over high heat, then cook for 8-10 minutes, until golden brown and has a nutty aroma. (NOTE: When cooking the butter after melting, it would be a good idea to turn down the heat a bit and cover pan with a lid! I learned this the hard way. Also be attentive in making sure the butter does not burn).
- Meanwhile, in a medium size bowl whisk eggs and granulated sugar until well blended.
- Whisk in the flour.
- Gradually whisk in the browned butter.
- Finally, whisk in the vanilla until combined.
- Scatter berries evenly over the bottom of the tart shell.
- Slowly pour the browned butter mixture evenly over the berries.
- Bake tart for 45 to 50 minutes, until the top is golden brown and the filling is set. (NOTE: A few cracks in the tart is normal).
- Let tart cool completely on a wire rack.
- Serve at room temp, or refrigerate and serve chilled.
- Right before serving, dust top of tart generously with confectioners sugar, if desired.