Brown Butter Raspberry Tart |
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
- Crust:
- 7 tablespoons (100g) unsalted butter, melted
- ⅓ cup (70 g) sugar
- ¼ teaspoon (1.25 ml) vanilla extract
- 1 cup plus 1 tablespoon (125 g) all purpose flour
- Pinch of salt
- Filling:
- ½ cup (100 g) sugar
- 2 large eggs
- Pinch of salt
- ¼ cup (30 g) all purpose flour
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (1 stick, 113 g) unsalted butter, diced
- 12 ounces (340 g) fresh raspberries
- Preheat your oven to 375 F.
- Butter a 9 inch tart pan with removable bottom. A spring form would work just fine, too.
- Place the butter for the filling in a smaller light sauce pan and heat on low to medium until the butter is melted to a golden brown. Be careful, the butter could turn black very quickly. Set aside.
- In a bowl using a spatula or even just a fork mix together all the ingredients for the crust.
- Press the crust dough evenly into the pan bottom and up the sides.
- Bake the crust for 18 minutes or until golden brown. *Check notes. Remove from the oven.
- In the meantime prepare the filling. Place all the filling ingredients, including the browned butter, into a bowl and mix well.
- Place the raspberries with open sides on the bottom evenly onto the crust.
- Pour the filling over the raspberries.
- Bake tart for about 40 minutes or until done and golden brown. **Check notes.
*While baking the crust the sides tend to slide down a little. I take it out after 10 minutes of baking time to press the crust up the sides again. **Cover the tart loosely (don't touch filling!) with aluminum foil after 20 minutes of the baking time. This will prevent too much darkening.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/19/brown-butter-raspberry-tart-2/
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