BROWN BUTTER RASPBERRY TART
Provided by Lori Longbotham
Categories Mixer Dessert Bake Graduation Raspberry Summer Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
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.
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Karak Star
[email protected]I'm not a fan of tarts, but this one looks really good. I might have to give it a try.
wixort wixort
[email protected]This tart looks delicious, but I'm allergic to raspberries. Is there anything I can substitute them with?
Roaming Peace
[email protected]I followed the recipe exactly, but my tart didn't turn out at all. The crust was raw and the filling was runny.
Zane Yoder
[email protected]I'm not sure what I did wrong, but my tart didn't turn out as good as I hoped. The crust was too crumbly and the filling was too runny.
monika milova
[email protected]This tart is easy to make and it's so delicious. I highly recommend it!
Shaun Binion
[email protected]I've made this tart several times now and it's always a hit. It's the perfect dessert for any occasion.
Maksuda Kabir
[email protected]This tart is a showstopper! It's so beautiful and it tastes even better than it looks.
Christian Lover
[email protected]I'm not a fan of raspberries, but I loved this tart. The brown butter crust is amazing!
faruk Vai YouTube
[email protected]This tart is so delicious and it's so easy to make. I'll definitely be making it again and again.
Emmanuel Pelchiitey
[email protected]I made this tart for my family and they all loved it. Even my picky kids ate it up!
Chakra Bahadur DHAMI
[email protected]This tart is the perfect balance of sweet and tart. I love the crunch of the crust and the gooey filling.
Bin Fahad
[email protected]I used frozen raspberries in this tart and it still turned out great. I'll definitely be making it again.
Agustino Kimario
[email protected]I'm not a baker, but this tart was surprisingly easy to make. It turned out perfect!
Sharon Richison
[email protected]I made this tart for a bake sale and it sold out in minutes. Everyone loved it!
Jani Na
[email protected]This tart is easy to make and looks impressive when you serve it. I highly recommend it!
Maddie S
[email protected]I've made this tart twice now and it's always a crowd-pleaser. The crust is flaky and the filling is tart and sweet.
Asif Mondol
[email protected]This tart was a hit at my dinner party! The combination of brown butter and raspberries is divine.