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1
Preheat the oven to 375 degrees with a rack in the center.
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2
Using a fork, mix together the melted butter, sugar and vanilla.
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3
Add the flour and salt and stir.
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4
As the butter cools, the mixture will become crumbly.
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5
Using your fingertips, press small pieces of dough into the sides of the pan.
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6
Spread crumbles of dough in the center of the tart pan, then use your fingers to fuse the pieces together and press it into an even layer.
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7
Bake for 18 minutes, until the crust is slightly puffed and light golden brown.
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8
Set the crust aside to cool while you work on the filling.
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9
Maintain the oven temperature.
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10
Whisk the eggs, sugar, and pinch of salt in a medium bowl until smooth, then add the flour and vanilla and whisk until smooth again.
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11
Set aside.
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12
Have a glass measuring cup ready.
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13
In a small sauce pan with a light colored bottom, melt the butter, stirring with a wooden spoon.
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14
It will foam and then the foam will subside.
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15
You will be able to see the milk solids on the bottom of the pan, keep stirring so they no longer stick.
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16
The solids will start to turn brown, but watch them carefully.
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17
They'll go from deep nutty brown, which you want, to burnt in a matter of seconds.
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18
When the butter has browned, remove from heat and immediately transfer it to the glass measuring cup.
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19
Gradually whisk the browned butter into the egg mixture, a little at a time so as not to scramble the eggs.
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20
Place the berries in the cooled crust.
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21
The berries should be standing shoulder-to-shoulder and upright for prettier presentation.
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22
Carefully and evenly pour the egg and butter mixture over the berries.
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23
Bake the tart until the filling is puffed and golden and a tester inserted into the center comes out clean, 40-45 minutes.
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24
Cool the tart completely in the pan on the rack.
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25
When the tart is cool, remove the sides of the pan and cut the tart into wedges and serve.
