Brown Butter Raspberry Tart
The brown butter raspberry tart recipe from Bon Appétit has scarred me for life. Literally. I have a perfectly rectangular burn mark from my tart pan with the removable bottom. While removing the baked crust from the pan, the ring around the pan dropped from the crust and landed on my forearm. For the sake of saving the crust from falling to its death, I held that position for several seconds, screaming in pain.
Although incredibly traumatized, once the ordeal was over and the filling was set, I had no regrets. This is one of the easiest, no-fuss recipes you will find for a totally fattening and indulgent tart. Just don't burn the butter.
Here is a slightly healthier version of the recipe.
- 100 grams butter, melted
- 66 grams granulated sugar
- 1/4 teaspoon vanilla bean paste
- 133 grams all-purpose flour
- 1/4 teaspoon salt
- 100 grams granulated sugar
- 2 large eggs, room temperature
- 50 grams whole milk
- 1/4 teaspoon salt
- 32 grams all-purpose flour
- 1 teaspoon vanilla bean paste
- 56 grams butter
- 12 ounces fresh raspberries, room temperature
Preheat oven to 375 degrees F. Mix wet ingredients for the crust (melted butter, sugar, and vanilla bean paste). Add dry ingredients (flour and salt) and mix until the dough comes together. Transfer dough to a 9-inch tart pan with removable bottom. Use your fingers to press the dough into the pan.
Bake the crust for 18 minutes. Let the crust cool in the pan.
Whisk together sugar, eggs, milk, and salt until sugar has dissolved. Whisk in flour and vanilla bean paste.
Brown butter on medium heat in a light-colored saucepan so you can see the color of the milk solids. Stir often and rely on sight and smell to determine when to remove from heat. It should smell nutty and delicious, and have a nice golden color. Pour browned butter into a measuring cup. Slowly whisk browned butter into the filing mixture.
Arrange raspberries in concentric circles, as shown in the picture. Carefully pour the filling onto the tart.
Bake at 350 degrees F for 40 minutes, or until a toothpick inserted into the filling (nt the raspberry part!) comes out clean.
Don't be a fool like me - let the tart cool completely in the pan.