Raspberry Brown Butter Tart Recipes

RASPBERRY BROWN BUTTER TART

Steps:

• 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.