Raspberry Brown Butter Tart Recipes

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

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.

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

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.