Well..this week at work a couple of my co-workers asked that I bring in another pie. As it’s been quite the exhausting week I couldn’t be bothered to make an actual pie therefore I just decided to make a tart.
I actually had a completely different tart in mind as I couldn’t find blackberries at the store yesterday. As I was searching for that specific recipe I stumbled across this one.
Thankfully I had all the ingredients that it called for as I just couldn’t be bothered to leave the house today, haha. The original recipe is enough for a 9-in tart pan. Seeing that I only have an 11-in tart pan, I had to alter the measurements a bit.
Raspberries are my absolute favorite berries and I mean, have you ever tried anything that had brown butter that you did not like? The richness of the brown butter with the tart/sweetness of raspberries is absolutely delicious.
For the crust:
10 tablespoons unsalted butter, melted
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour
pinch of salt
Place the rack in the center of the oven. Pre-heat the oven to 375 degrees F. Mix the melted butter, sugar and vanilla in a bowl. Gradually add the flour and salt. Mix until all the ingredients are incorporated.
Take the dough and place it in your tart pan with removable bottom. I sprayed the pan with some non-stick spray so that the dough does not stick before I put the dough in. Using your fingertips, spread the dough evenly across the bottom of the pan and up into the sides.
Proof the dough with a fork so that the steam can escape and the dough doesn’t puff up too much while baking. Bake for about 12 minutes until the crust is golden brown. Let the crust cool in the pan on a rack while you make the filling. Keep the oven on as you’ll soon be placing the tart back in.
For the Filling:
3/4 cup sugar
2 large eggs
pinch of salt
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, diced
2 6-ounce containers fresh raspberries
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. Whisk sugar, eggs, and salt in a bowl. Add the flour and vanilla; whisk until everything is smooth. 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. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
The tart can be made 1 day ahead. Cover and store at room temperature.