Raspberry Brown Butter Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 2mins
SERVES: 6-8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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