It is a constant disappointment to me that I do not live a raspberry-growing climate. I am so jealous of folks who can get raspberries at their local farmer’s markets, through their CSAs, at u-pick farms, or even in their own backyards. But, because I am deprived of this pleasure, I make an effort to enjoy raspberries with relish during the season when we can get good ones in our grocery stores. I also love brown butter, cultivated by regular consumption of my favorite brown butter gnocchi sauce. So when I saw this recipe in the June Bon Appetit, I immediately began dreaming about how it would taste.
I finally made it a few weeks ago and it did not disappoint! It had a rich flavor from the brown butter, balanced by the tartness of the raspberries. The only issue I had was that the crust became overly brown; next time I’d cover the edges with foil halfway through the baking time to keep the crust golden. If you don’t love baking but think this looks great I really urge you to give it a shot. Tarts are so easy; you just press the crust into the bottom of the pan, pour in the filling, bake, and enjoy!
Brown Butter Raspberry Tart
Serves 8-10
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt
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
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
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.
From Bon Appetit
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