Brown Butter Raspberry Tart

I went home to my mom’s in New Canaan, CT for the long holiday weekend. Right after she picked us (me, my brother and our friend Monica) up from the train we went directly to the local market. I decided I’d bake whatever looked the freshest, and tasted the best.  Raspberries were it and so I attempted this Brown Butter tart.

Brown Butter Raspberry Tart

Ingredients

Crust

• 250 Grahams AP Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon sugar
• 135 grahams very cold butter, cut into small piece
• 1 large egg mixed with 1 teaspoon of cold water

Filling

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

Instructions

Crust

1. Sift flour, sugar, and salt onto work surface
2. Add the cubbed butter to the flour mixture and cut into flour with fork (or pastry scraper) until the butter is the size of little peas.
3. Form a well in the center of the mixture and pour in the water-egg mixture. Working until just incorporated and the dough holds together. (You may need to add more ice water). Working any piece into the dough with your palm.
4. Gather the dough into a disk and wrap in plastic
5. Refrigerate the dough an hour or up to 24 hours
6. Flour a work surface, roll out the dough to a 10 inch circle that’s about 1/8 inch thick
7. Lightly wrap over rolling pin and place in pie dish
8. press into dish and cut excess dough
9. Place a piece of parchment paper over the top and add pie weights
10. Bake at 350 degrees for 40 minutes, remove pie weights and let cool

Filling

1. Whisk sugar, eggs, and salt in medium bowl to blend.
2. Add flour and vanilla and whisk until smooth.
3. Cook butter in heavy small saucepan over medium heat until deep nutty brown, stirring often, this will take about 6 minutes.
4. Immediately pour browned butter into glass measuring cup.
5. Gradually whisk browned butter into wet mixture until well blended.
6. Place raspberries close together in  circles in the bottom of cooled crust. 
7. Place tart on rimmed baking sheet.
8. Carefully pour browned butter mixture evenly over berries.
9.  Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes.
10. Cool tart completely in pan on rack. (I found this tasted better on day 2.)