Raspberry Browned Butter Tart
From Julie Van Rosendaal
This attractive tart is made with an all-butter shortbread crust that’s pressed, rather than rolled, into a tart pan. The filling makes use of nutty browned butter, which provides a rich foil to the tart fresh berries. Adapted from Bon Appétit, June 2009.
1 c. all-purpose flour
1/4 c. sugar
1/3 c. butter, cut into bits
1/2 c. unsalted butter
1/2 c. sugar
1/4 c. all purpose flour
2 large eggs
1 t. vanilla or almond extract
2 c. (1 pint) fresh raspberries or blackberries
Preheat the oven to 375°F. In a bowl (or the bowl of a food processor) combine the flour, sugar and butter; blend the crust mixture with a wire whisk or pastry blender or pulse it until it’s well blended. Press the crumbs into the bottom and up the sides of a tart pan with a removable bottom, or a quiche dish. Bake it for 15 minutes, or until it’s pale golden around the edges.
Meanwhile, melt the butter over medium heat. Once it’s completely melted, continue to cook it, swirling the pan occasionally, for about 5 minutes, or until the butter turns nutty and golden. Remove it from the heat and set it aside to cool slightly.
In a medium bowl, whisk together the sugar, flour and salt. Whisk in the eggs and vanilla, blending the mixture until it’s smooth. Whisk in the warm browned butter, ensuring that you get all the browned bits from the bottom of the pan.
Arrange the raspberries or blackberries pointy ends up in the baked crust; gently pour the filling over top and around the berries. If the pan has a removable bottom, place it on a rimmed baking sheet. Bake the tart for 25-30 minutes, until it’s puffed and golden.
Cool it completely in the pan on a wire rack before serving. Serves 8.