See, this is why I keep subscribing to this magazine. I'm not a "plan-ahead" gal so I grab a magazine and see what I can whip up RIGHT NOW, or at least by tomorrow for dinner guests.
This weekend some family members are coming over for late lunch and I needed a "different dessert". Now it's important to note while I do like to cook .. I DON'T BAKE. Well I love baked things but most tend to be outside my skill set. So, thanks to page 111 of the June issue of Bon Appetit, I got me a dessert that fits my criteria, a few ingredients, can't take long to prep or cook and looks magnificent (gotta taste good too).
I selected the recipe by Lori Longbotham for Brown Butter Raspberry Tart (Recipe At Epicurious.com) and as you can see the crust only has 5 ingredients and the filling 7. Except for the fresh raspberries it was all in my kitchen already. I'm sure you could substitute other berries if you had them on hand.
Local raspberries from Watsonville, California. Two baskets cost $6.00, not too bad.
Brown Butter Raspberry Tart
Tested by GourmetSleuth
Crust
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
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
Crust
Preheat oven to 375degrees (I used 365degrees in my Thermador Convection oven)
Combine the melted butter, sugar and vanilla in a small bowl then add the flour and salt and blend. The dough is soft. Press the dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
Bake the crust in the oven for 18 minutes or until brown. I baked mine for 16 minutes and even with the heat reduced my convection over-browned a bit. Place the crust on a rack and allow to cool.
Filling
Whisk eggs, sugar, salt in a medium sized bowl until blended.
Place diced butter in a small, heavy saucepan with a light color bottom so you can watch the butter as it cooks. I used an old white Pyrex sauce pan. Heat the butter over medium heat, stirring frequently for about 6 minutes until it begins to get brown flecks. Don't let the butter burn! This is not a good time to answer the phone.. stay with the butter until it is brown. Pour the browned butter into a glass measuring cup.
Whisk a small amount of the butter into the egg mixture to temper then slowing add the rest of the butter until it is well incorporated.
Place the fresh raspberries in the crust with narrow-ends up.
Now pour the mixture over the raspberries
Bake for about 40 minutes. Mine baked in about 30 at a reduced temperature.
Ah, all browned, smells heavenly!
Once the tart is cooled, remove it from the pan and place on a platter. This tart can be baked ahead (if you are a planner.. ) otherwise its a relatively quick, wonderful dessert.
The tart was a hit!