Brown Butter Raspberry Tart Food

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.

BROWN BUTTER RASPBERRY TART

Steps:

• For crust:.
• 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 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan.
• Maintain oven temperature.
• For filling:.
• 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.
• DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
• Remove tart pan sides. Place tart on platter. Cut into wedges and serve.