Anything with fresh fruit screams Summer to us, but we wanted to try something a little more complex than fresh berries on ice cream. With fresh raspberries on hand – we wanted to try something new – and what could be more elegant than a brown butter raspberry tart. We got the recipe from the June issue of Bon Appetit, which was chock full of fruit recipes. It was surprisingly easy to make – even though we are usually wary of making pie crusts. The brown butter, true to advertising, did add richness and depth of flavor to the filling. The nice appearance of our tart was aided by the meticulous styling by my sister A, who made sure to concentric raspberry circles were perfect. Though we usually don’t make pies, we were very impressed at how this one turned out – and we may venture into more advanced varieties soon.
Ingredients
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
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
Prep
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.
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 (The tart can be made in advance).
- Remove tart pan sides. Place tart on platter. Cut into wedges and serve
