Brown Butter Raspberry Tart


Being in a Baking Class for the past four months has created a monster and that monster is my sweet tooth!  I use to be able to ignore the tiny voice inside my head asking for chocolate or anything else in that category, but not anymore!   So when my mom came  to Charlotte for a night, we decided to take advantage of the nice weather and grill out and this is a perfect summer dessert to go with a night of grilling.  It’s a fairly easy dessert to make that looks elegant and tastes fantastic!  The key with this dessert is browning your butter.  Make sure you stir continually to ensure that the butter doesn’t burn and use a lighter colored pot so you can tell when the color starts to change.   This will definitely be a dessert I will make multiple times in the next month to come!

Brown Butter Raspberry Tart

adapted from epicurious.com

Crust:

  • 7 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon all-purpose flour
  • Pinch of salt

Filling:

  • 1/2 cup sugar
  • 2 large eggs
  • Pinch of salt
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, diced
  • 2 6-ounce containers fresh raspberries

Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 12 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.


Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust.

Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack.

Remove tart pan sides. Place tart on platter. Cut into wedges and serve with whipped cream.

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