BROWN BUTTER RASPBERRY TART
Provided by Lori Longbotham
Categories Mixer Dessert Bake Graduation Raspberry Summer Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
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.
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Manuel Carrillo
[email protected]I made this tart for a special occasion, and it was a huge success! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Haisam butT
[email protected]This tart was a bit more work than I expected, but it was worth it! The crust was flaky and buttery, and the filling was tart and sweet. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
ROTINOH ROTICH
[email protected]I was so excited to try this tart, and it did not disappoint! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Kaleq Zia
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and flaky, and the filling was tart and sweet. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
Soban Khani
[email protected]I made this tart for a special occasion, and it was a huge success! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Abdur Rahim Tuhin
[email protected]This tart was a bit more work than I expected, but it was worth it! The crust was flaky and buttery, and the filling was tart and sweet. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
Raju Ahmad Shadin
[email protected]I was so excited to try this tart, and it did not disappoint! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
shobby Nobby 112
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and flaky, and the filling was tart and sweet. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
Shabe king67
[email protected]I made this tart for a special occasion, and it was a huge success! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Kane Bolton
[email protected]This tart was a bit more work than I expected, but it was worth it! The crust was flaky and buttery, and the filling was tart and sweet. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
Rajon vai
[email protected]I was so excited to try this tart, and it did not disappoint! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Md Akimul
[email protected]This tart was easy to make and turned out beautifully. The crust was golden brown and flaky, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.
Ayan Amirali
[email protected]I made this tart for my family, and they loved it! The crust was perfect, and the filling was delicious. I used frozen raspberries, and they worked just fine. I will definitely be making this again.
Tyson Williams
[email protected]This tart was a huge hit at my dinner party! The crust was flaky and buttery, and the filling was tart and sweet. I used fresh raspberries, and they were so flavorful. I will definitely be making this again.