Brown Butter Raspberry Tart

Total Time: 1 hr 24 mins Preparation Time: 20 mins Cook Time: 1 hr 4 mins

Ingredients

• Servings: 8
• 7 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 1 pinch salt
• 1/2 cup sugar
• 2 large eggs
• 1 pinch salt
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, diced
• 2 (6 ounce) containers fresh raspberries

Recipe

• 1 for crust:.
• 2 position rack in center of oven and preheat to 375°f.
• 3 using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. add flour and salt and stir until incorporated.
• 4 transfer dough to 9-inch-diameter tart pan with removable bottom. using fingertips, press dough evenly onto sides and bottom of pan.
• 5 bake crust until golden, about 18 minutes (crust will puff slightly while baking). transfer crust to rack and cool in pan.
• 6 maintain oven temperature.
• 7 for filling:.
• 8 whisk sugar, eggs, and salt in medium bowl to blend.
• 9 add flour and vanilla; whisk until smooth.
• 10 cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes.
• 11 immediately pour browned butter into glass measuring cup.
• 12 gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
• 13 arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust.
• 14 carefully pour browned butter mixture evenly over berries.
• 15 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.
• 16 cool tart completely in pan on rack.
• 17 do ahead: can be made 1 day ahead. cover and store at room temperature.
• 18 remove tart pan sides. place tart on platter. cut into wedges and serve.