Brown Butter Raspberry Tart

I hosted playgroup this afternoon, so baked a Brown Butter Raspberry Tart for the moms. This recipe is from this month’s Bon Appetit (reading magazines and cooking/baking are my favorite ways to relax, so cooking magazines are always a special treat!).

What I like about this recipe is how versatile it will be for me – I’ll use different fruits as the seasons change and I might add in chocolate sometimes. Maybe I’ll top with homemade whipped cream or just a sprinkle of confectioner’s sugar. This recipe will become a standby for me!

Brown Butter Raspberry Tart

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

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.

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

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.

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Written by Maureen

More posts by: Maureen

5 Comments for this entry

  1. Carolyn says:

    I must make that this weekend! Let me know how your variations work out!

  2. Berk&MagPlusOne says:

    Oh I would’ve loved that if only Ruby hadn’t slept for 3 hours!!!
    see you sunday!

  3. Ashley says:

    Yeah, I’m sad we missed it!

  4. Rachel says:

    Man! I missed a raspberry tart?!? Sounds delish…
    See you Sunday?

  5. Michal says:

    i follow you on twitter . . .

    this looks fabulous. i gave up my bon appetit subscription a few years ago for cooking light because i couldn't afford the calories on a regular basis; but i still love a good recipe from them. i can't wait to try this one; it looks wonderful.

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