Brown Butter Raspberry Tart Recipe

Name: Brown Butter Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position rack in center of oven and preheat to 375u00b0F. 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.
2
Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
3
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.
4
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:
5
Cover and store at room temperature.
6
Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 tablespoons unsalted butter, melted, 1/3 cup sugar, 1/4 teaspoon vanilla extract, 1 cup plus 1 tablespoon all purpose flour, and more.

Yes, Brown Butter Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Raspberry Tart

How did you like this recipe?

Frequently Asked Questions