"The people who give you their food give you their heart" - Cesar Chavez

Thursday, May 27, 2010

Brown Butter Raspberry Tart

As part of a birthday dinner for Andy I decided to make a raspberry tart for dessert. This is one of my favorite desserts to date. It's very delicious and I think I definitely ended up eating most of this extra large tart! I would love to make this again and use blackberries, blueberries or even sliced strawberries or cherries! I served this with vanilla frozen yogurt however I believe it would be quite delicious with whipped cream or French vanilla ice cream. Since butter is a key ingredient in this, it's important to use good butter. I used the Trader Joe's organic unsalted butter.

Brown Butter Raspberry Tart

7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup unsalted butter, diced
2 6-ounce containers fresh raspberries

For crust:
1. To prepare the crust, position the rack in the center of the oven and preheat it to 375 degrees. Using a rubber spatula mix the melted butter, sugar and vanilla in a medium bowl. Add the flour and salt and stir until incorporated. You may need to use your hands to form it into a giant dough ball.
2. Transfer dough to a 9 inch diameter tart pan with a removable bottom. Use your finger tips to press the dough evenly onto the bottom and sides of the pan.
3. Bake the crust until it is golden, about18 minutes. The crust will puff a little bit while baking. Transfer the pan to a rack to cool. Maintain the oven on 375 degrees.
For filling:
4. In a medium bowl, whisk the sugar, eggs, and salt. Add the flour and vanilla and whisk until smooth. In a heavy saucepan over medium heat, cook the butter until it is a deep nutty brown, do not burn. You will need to stir the butter often and it should take about 6-8 minutes. Immediately pour the butter into a glass measuring cup, gradually whisk the butter into the sugar and egg mixture, whisking until smooth.
5. Arrange the raspberries, pointed side up and close together in circles on the cooled crust.

6. Carefully pour the batter evenly over the raspberries. Place tart on a rimmed baking sheet and bake until filling is puffed and golden brown and a tester comes out clean, about 40 minutes. Cool tart on a rack, cut into wedges and enjoy!

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