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
  1. Preheat your oven to 375 F.
  2. Butter a 9 inch tart pan with removable bottom. A spring form would work just fine, too.
  3. 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.
  4. In a bowl using a spatula or even just a fork mix together all the ingredients for the crust.
  5. Press the crust dough evenly into the pan bottom and up the sides.
  6. Bake the crust for 18 minutes or until golden brown. *Check notes. Remove from the oven.
  7. In the meantime prepare the filling. Place all the filling ingredients, including the browned butter, into a bowl and mix well.
  8. Place the raspberries with open sides on the bottom evenly onto the crust.
  9. Pour the filling over the raspberries.
  10. 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