Sometimes I can tell everything about a dish by the name alone. And so it was with this Raspberry Brown Butter Tart. I could picture instantly what it would look like, I could imagine what it would taste like, and I knew instantly I would love it. LOVE IT. How right I was.
The crust is shortbready and sweet, with a hint of vanilla. It gets really crisp. The filling is also quite sweet. It’s like a brown butter custard. It is nutty and eggy and awesome. It would probably be too sweet on its own, except the raspberries cut the sweetness perfectly. It is perfection. I am not even sure there is anything else to say about it. Amazing.
On this Mother’s Day, because I am pretty sure she would love it too, even without any chocolate, this one is for Mom, aka Mommy, Mary, MP, Mary Pat, Ma Dukes or big Mare the Perm Goddess (that one courtesy of my brother, oh how lucky moms of boys are.) I am not sure how she is not permanently exhausted from getting the four of us to adulthood. There were some serious personalities in our house growing up. But somehow she smiled and laughed way more than she yelled, she encouraged all our weirdness and supported all our whims. We got to grow into ourselves and figure out who we were knowing there was someone who thought we were pretty awesome no matter what. We didn’t always deserve it, but she was unwavering, and I know none of us have said thank you enough. Happy Mother’s Day, Mom, and thanks.
Raspberry Brown Butter Tart
Bon Appetit, June 2009
For the crust:
7 tbls unsalted butter, melted
1/3 cup sugar
1/4 tsp vanilla extract
1 cup plus 1 tbl all purpose flour
Pinch of salt
For the filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, diced
2 6 oz. containers fresh raspberries
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. 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. 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. Cut into wedges and serve.
Note: when you press the crust into the pan, it first seems that it can’t possibly be enough. Stick with it. If you make sure it is evenly distributed, it will be enough.