1 Picture
Ingredients
- 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
- 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
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
For crust:
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.
For filling:
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. DO AHEAD: Can be made 1 day ahead.
Cover and store at room temperature.
Remove tart pan sides. Place tart on
platter. Cut into wedges and serve.
Test-kitchen tip:
When browning butter,
use a saucepan with a light-colored bottom
so that you can gauge the color of the butter.
Review this recipe