Monday, October 17, 2011

Brown Butter Raspberry Tart

This weekend I found myself with a fridge full of raspberries. Costco was selling them at some ridiculous price, and I just couldn't help myself. I wanted to start testing out recipes for the holidays with them. The idea was to make something beautiful, something a little bit fancier than your standard pumpkin pie, but also something simple that wouldn't make the holidays crazier than they already are. This brown butter raspberry tart nailed it. Aside from it being super pretty, it tastes amazing — the richness of the brown butter complements the tartness of the raspberries really well, and the shortbread crust gives every bite a nice cookie crunch ending. When I asked Alan if he wanted a piece, he said he wasn't a big fan of tarts, but politely said he'd try a little. He ended up eating half of it in one sitting. Needless to say, this is definitely a front-runner for the Thanksgiving dessert table.    




Brown Butter Raspberry Tart
Adapted from Bon Appetit

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


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 11 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. (Tip: When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter.) 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.

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