Brown Butter Fruit Tart Food

MAPLE SUGAR BROWN BUTTER TART

Steps:

• Note: Flan shell can be either pie dough or sweet crust
• Preheat oven to 350 degrees F.
• Combine maple syrup, corn syrup, brown sugar, and maple sugar and mix lightly.
• Add whole eggs, egg yolks, and browned butter. Mix until well incorporated. Pour into shell and bake until set for 25 to 35 minutes

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.

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.