This simple tart is packed with flavor from the brown butter, but lightened by the raspberries. Highly requested in our house!
Favorite things about this bake
-only a hand held whisk needed
-depth of flavor
-crisp crust I achieve by using tart ring, blind bake method (though you can use a tart pan with removable bottom)
-light and tart from the raspberries, add as many or as few as you like. (I pack mine!)
Ingredients
50g butter, diced, room temperature
50g confectioner's sugar, sifted
30g lightly beaten egg (about 1 egg)
1/8 tsp. salt
125g flour, sifted
100g sugar
2 large eggs
pinch of salt
30g AP flour
1 tsp. vanilla extract
113g unsalted butter (1 stick)
2, 6-oz. containers fresh raspberries
Equipment:
parchment paper
Step 1: Make the Tart Crust
By hand:
Whisk butter in a mixing bowl until soft and creamy.
Add the confectioner's sugar and whisk until smooth.
Combine the eggs and salt, and whisk into the mixture.
Whisk in the flour.
Turn out on a work surface and finish combining ingredients, using your hands and a pastry scraper, until the dough is smooth.
Shape into a flat disk, cover in plastic wrap and refrigerate for 2 hours.
Step 2: Prepare and Blind Bake the Crust
Preheat the oven to 325F and move rack to middle of oven.
Butter the inside of the tart ring.
Roll out the dough larger than the tart ring (there should be about 2 fingers width between the ring and the edge of the dough).
Remove the ring and lightly flour the dough using a baker's brush. Use a dough docker or fork to prick the dough.
Place the tart ring on a baking sheet.
Carefully lay the dough over the top of the tart ring.
Ease the dough into the tart ring. Working around the ring, lift the base up slightly and gently use your thumb to press down and ensure that the dough reaches the base. Be careful not to stretch the dough.
Form a small rim inside tart ring along the outer edge.
Roll a rolling pin across the top to remove excess dough.
use your thumb and index finger to pinch dough up against the sides of the sides of the ring.
Run the blade of a paring knife along the top of the ring to try off excess dough.
Freeze for 20 minutes.
Remove from freezer and cover with parchment paper and add baking weights.
Bake for 15-20 minutes.
Allow to cool, and use a zester to CAREFULLY file down the edges so they are smooth.
Step 3: Prepare Filling
Whisk sugar, eggs and salt in medium bowl to blend.
Add flour and vanilla and whisk until smooth.
Cook butter in small, heavy saucepan over medium heat until a deep nutty brown, stirring often for about 6 minutes. (careful not to burn!!) Immediately pour into a glass measuring cup.
Gradually whisk browned butter into sugar-egg mixture until well blended.
Arrange raspberries, pointed sides up and close together in concentric circles in bottom of cooled crust.
Carefully pour browned butter mixture evenly over berries.
Bake until filling is puffed and golden, and tester comes out clean, about 40 minutes. Cool tart completely on a rack.
Can be made 1 day ahead.
adapted from epicurious
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