RASPBERRY BROWN BUTTER TART
This is an elegant tart that can be made with blackberries, blueberries, or even pitted cherries instead of raspberries. It is a great way to impress family, or employers. I got this recipe from a cookbook my aunt gave me called "Mary Engelbreit's Sweet Treats Dessert Cookbook"
Provided by Caty5503
Categories Tarts
Time 1h2m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven; preheat oven to 350°F.
- Unfold pastry on a lightly floured surface and roll it out to a rough 12-inch square.
- Fit into a 9-inch fluted tart pan with removable bottom.
- Trim the dough even with the top of the pan.
- Refrigerate dough in pan.
- In a small heavy saucepan, melt butter over high heat, then cook for 8-10 minutes, until golden brown and has a nutty aroma. (NOTE: When cooking the butter after melting, it would be a good idea to turn down the heat a bit and cover pan with a lid! I learned this the hard way. Also be attentive in making sure the butter does not burn).
- Meanwhile, in a medium size bowl whisk eggs and granulated sugar until well blended.
- Whisk in the flour.
- Gradually whisk in the browned butter.
- Finally, whisk in the vanilla until combined.
- Scatter berries evenly over the bottom of the tart shell.
- Slowly pour the browned butter mixture evenly over the berries.
- Bake tart for 45 to 50 minutes, until the top is golden brown and the filling is set. (NOTE: A few cracks in the tart is normal).
- Let tart cool completely on a wire rack.
- Serve at room temp, or refrigerate and serve chilled.
- Right before serving, dust top of tart generously with confectioners sugar, if desired.
Nutrition Facts : Calories 607.2, Fat 39.4, SaturatedFat 18.1, Cholesterol 161.7, Sodium 140, Carbohydrate 57.9, Fiber 2.1, Sugar 34.9, Protein 7
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