Raspberry Brown Butter Tart

Total Time: 1 hr 2 mins Preparation Time: 1 hr Cook Time: 2 mins

Ingredients

• 1 sheet frozen puff pastry, thawed according to package directions (8.63 ounces, or half a 17 1/4 ounce package)
• 11 tablespoons unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 3 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 cup fresh raspberry
• confectioners' sugar, for dusting (optional)

Recipe

• 1 position a rack in the lower third of the oven; preheat oven to 350°f.
• 2 unfold pastry on a lightly floured surface and roll it out to a rough 12-inch square.
• 3 fit into a 9-inch fluted tart pan with removable bottom.
• 4 trim the dough even with the top of the pan.
• 5 refrigerate dough in pan.
• 6 in a small heavy saucepan, melt butter over high heat, then cook for 8-10 minutes, until golden brown and has a nutty aroma. (note: when cooking the butter after melting, it would be a good idea to turn down the heat a bit and cover pan with a lid! i learned this the hard way. also be attentive in making sure the butter does not burn).
• 7 meanwhile, in a medium size bowl whisk eggs and granulated sugar until well blended.
• 8 whisk in the flour.
• 9 gradually whisk in the browned butter.
• 10 finally, whisk in the vanilla until combined.
• 11 scatter berries evenly over the bottom of the tart shell.
• 12 slowly pour the browned butter mixture evenly over the berries.
• 13 bake tart for 45 to 50 minutes, until the top is golden brown and the filling is set. (note: a few cracks in the tart is normal).
• 14 let tart cool completely on a wire rack.
• 15 serve at room temp, or refrigerate and serve chilled.
• 16 right before serving, dust top of tart generously with confectioners sugar, if desired.