Brown Butter Raspberry Tart
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
43
Spice
39
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For crust: Position rack in center of oven and preheat to 375°F
2
Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl
3
Add flour and salt and stir until incorporated
4
Transfer dough to 9-inch-diameter tart pan with removable bottom
5
Using fingertips, press dough evenly onto sides and bottom of pan
6
Bake crust until golden, about 18 minutes (crust will puff slightly while baking)
7
Transfer crust to rack and cool in pan
8
Maintain oven temperature
9
Position rack in center of oven and preheat to 375°F
10
Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl
11
Add flour and salt and stir until incorporated
12
Transfer dough to 9-inch-diameter tart pan with removable bottom
13
Using fingertips, press dough evenly onto sides and bottom of pan
14
Bake crust until golden, about 18 minutes (crust will puff slightly while baking)
15
Transfer crust to rack and cool in pan
16
Maintain oven temperature
17
For filling: Whisk sugar, eggs, and salt in medium bowl to blend
18
Add flour and vanilla; whisk until smooth
19
Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes
20
Immediately pour browned butter into glass measuring cup
21
Gradually whisk browned butter into sugar-egg mixture; whisk until well blended
22
Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust
23
Carefully pour browned butter mixture evenly over berries
24
Place tart on rimmed baking sheet
25
Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes
26
Cool tart completely in pan on rack
27
DO AHEAD: Can be made 1 day ahead
28
Cover and store at room temperature
29
Remove tart pan sides
30
Place tart on platter
31
Cut into wedges and serve
32
Whisk sugar, eggs, and salt in medium bowl to blend
33
Add flour and vanilla; whisk until smooth
34
Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes
35
Immediately pour browned butter into glass measuring cup
36
Gradually whisk browned butter into sugar-egg mixture; whisk until well blended
37
Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust
38
Carefully pour browned butter mixture evenly over berries
39
Place tart on rimmed baking sheet
40
Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes
41
Cool tart completely in pan on rack
42
DO AHEAD: Can be made 1 day ahead
43
Cover and store at room temperature
44
Remove tart pan sides
45
Place tart on platter
46
Cut into wedges and serve