Brown Butter Berry Tart Food

BROWN BUTTER TART WITH BERRIES

Steps:

• Dough: Combine flour, sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Alternatively, combine the flour, sugar, and butter in a large bowl and, with your fingertips or pastry cutter, crumble into a coarse cornmeal consistency.
• Whisk the egg yolks and cream together in a small bowl and add to the flour mixture; mix on low until large chunks form. Turn the dough onto a flat, clean work surface dusted with flour. Press the dough with the heel of your hand and gather the pieces together to bring the dough into a ball. Knead the dough a few more minutes, form it into a disc, wrap tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. This dough makes enough for two 10-inch tarts. (Note: The dough can also be frozen for up to 2 months. Before using, defrost overnight in the refrigerator.)
• Line a baking sheet with parchment paper or silicon baking mat and butter the inside of the tart ring. Take the dough out of the refrigerator and cut it in half; reserve one half for later use. Cut the dough into large chunks. Pound the dough with a rolling pin and then knead it a few times to temper the dough to the consistency of Play-Doh. Dust your work surface and rolling pin with flour and pound the dough into a large disc, about ¼-inch thick. Roll the dough out to at least 2 inches larger than the ring to a thickness of 1/8 inch. Place the tart ring on top and trim the dough so that 2 inches remain around it. (Discard or reuse the excess dough scraps as cookie dough, etc.) Brush off the extra flour from the dough. Wrap the dough around the rolling pin and ease it into the tart ring. Dip the knuckle of your index finger in flour and press the dough into the crease with your knuckle so you have a straight edge, not sloping sides. Don''t stretch the dough to fit, because it will shrink during baking. Roll your rolling pin over the top of the tart ring to neatly cut off the excess dough; pull off the trimmed dough and discard. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
• Custard: Whisk the eggs and sugar in a large bowl until smooth; then add the flour and whisk until thoroughly combined. Using a small, sharp knife, split the vanilla bean lengthwise; scrape out the pulp and seeds and smear them on the butter. Add the butter, vanilla pulp and seeds, and vanilla bean to a small, heavy-bottomed saucepan and heat over high heat until the butter is brown and foamy. Continue cooking the butter until it is dark brown and gives off a nutty aroma. Pour the butter in a slow, steady stream into the bowl with the egg yolks, whisking constantly. Remove vanilla bean. (Note: The filling can be prepared up to 10 days in advance and refrigerated in an airtight container. Just before using, bring it to room temperature until it is a spreadable consistency.)
• Adjust the oven rack to the middle position and preheat to 350 F. Remove the prepared tart shell from the refrigerator. Spoon the filling about halfway up the tart and spread evenly. Sprinkle ½ cup berries on top of the custard. Bake the tart until the top is golden brown, about 30-40 minutes if you are using an 8-inch ring or 45 minutes if you are using a 10-inch ring. Remove the tart from the oven and allow it to cool completely, or for at least 2 hours.
• To make the topping, set a colander inside a bowl; place 1½ cups blueberries into a second bowl. Bring sugar syrup to a boil, then pour over berries. Toss gently with a spoon to coat the berries, then immediately drain into the colander. To remove the tart from the baking sheet, slip a cardboard round under the crust and carefully slide the tart onto it, leaving the ring in place. Slide the tart onto a serving plate and remove the cardboard and the ring. Pile the blueberries on top of the tart. Immediately before serving, dust with confectioners sugar.

APPLE BROWN BUTTER TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
• For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds.
• For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins.
• To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash.
• Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes.

BROWN BUTTER FRUIT TART

Steps:

• To make the filling: In the bowl of a stand mixer combine the eggs and the sugar and beat on high speed until the mixture triples in volume. Beat in the flour and 2 teaspoons vanilla. Meanwhile heat the butter over medium-high heat until it browns. Beat the brown butter into the batter, being sure to scrape all of the browned butter bits from the bottom of the pan. Let the batter rest for about 20 min.
• To assemble the tart: Preheat oven to 400 degrees F.
• Using a rolling pin, roll the puff pastry out until it is large enough to fill a 10-inch removable bottom tart mold. Line the tart mold with the dough then dock or poke the dough with a fork in several spots. Place parchment paper on top of the dough and fill with the beans. Bake for about 10 to 12 minutes. Remove from the oven and let cool. Add the lemon zest to the brown butter batter. When the crust has cooled add the fruit and pour the brown butter batter over the top. Return to the oven and bake for about 20 minutes. The top should be slightly souffled and the inside will be set but still moist. Allow to cool to room temperature. Mix the mascarpone cheese with 2 teaspoons of vanilla extract. Dollop a spoonful of vanilla mascarpone on each slice of tart before serving.

BERRY NUT TARTS

Steps:

• In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts., Bake at 350° for 25-30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

BLUEBERRY BUTTER TARTS

Steps:

• Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
• In large bowl, whisk egg, syrup, lemon juice and vanilla.
• In medium bowl, mix sugar and flour.
• Stir into egg mixture with butter.
• Divide berries into uncooked pastry shells.
• Pour egg mixture to top of shells.
• Bake 18-23 minutes.
• Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.

BROWN BUTTER BERRY TART

Steps:

• Preheat the oven to 375 degrees with a rack in the center.
• Using a fork, mix together the melted butter, sugar and vanilla. Add the flour and salt and stir. As the butter cools, the mixture will become crumbly. Using your fingertips, press small pieces of dough into the sides of the pan. Spread crumbles of dough in the center of the tart pan, then use your fingers to fuse the pieces together and press it into an even layer. Bake for 18 minutes, until the crust is slightly puffed and light golden brown. Set the crust aside to cool while you work on the filling. Maintain the oven temperature.
• Whisk the eggs, sugar, and pinch of salt in a medium bowl until smooth, then add the flour and vanilla and whisk until smooth again. Set aside.
• Have a glass measuring cup ready. In a small sauce pan with a light colored bottom, melt the butter, stirring with a wooden spoon. It will foam and then the foam will subside. You will be able to see the milk solids on the bottom of the pan, keep stirring so they no longer stick. The solids will start to turn brown, but watch them carefully. They'll go from deep nutty brown, which you want, to burnt in a matter of seconds. When the butter has browned, remove from heat and immediately transfer it to the glass measuring cup. Gradually whisk the browned butter into the egg mixture, a little at a time so as not to scramble the eggs.
• Place the berries in the cooled crust. The berries should be standing shoulder-to-shoulder and upright for prettier presentation. Carefully and evenly pour the egg and butter mixture over the berries.
• Bake the tart until the filling is puffed and golden and a tester inserted into the center comes out clean, 40-45 minutes. Cool the tart completely in the pan on the rack. When the tart is cool, remove the sides of the pan and cut the tart into wedges and serve.