Monday, December 13, 2010

Brown Butter Tart with Raspberries

This was absolutely amazing! I didn't have a tart pan, so I just used a pie pan with some parchment paper. This was actually pretty easy to make, not overly sweet, and it just gives such different flavors that I loved it!  I also don't have a working food processor at the moment, so I just used a normal blender and that worked just fine.

Brown Butter Tart with Raspberries

Tart Dough:
  • 1 cup all-purpose flour
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, cut up
Filling:
  • 3/4 cup butter
  • 3 eggs, beaten
  • 1 1/4 cups sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla
  • 2 cups raspberries
  • 2 tablespoons currant jelly
Heat oven to 350 degrees. In food processor bowl fitted with metal blade, mix flour, powdered sugar, cinnamon, salt and butter. Process 1 minute or until dough is formed. A few drops of water may be added if necessary. On lightly floured surface roll dough to 12-inch circle. Carefully fit into 10-inch tart pan with removable bottom; trim edges. Set aside.

In heavy medium saucepan heat 3/4 cup butter over medium heat until it turns golden brown (7 to 10 minutes). Watch carefully so it does not burn. Cool slightly.

In large bowl, whisk eggs until well blended. Add sugar, flour and vanilla; whisk until blended. Add browned butter; stir until smooth. Pour into pastry shell. Bake for 30 to 35 minutes or until top is crisp and golden brown. Cool completely. Remove sides of tart pan. Arrange raspberries on top of tart. In small saucepan melt currant jelly; brush over raspberries.
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