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1
Position a rack in the lower third of the oven; preheat oven to 350u00b0F.
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2
Unfold pastry on a lightly floured surface and roll it out to a rough 12-inch square.
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3
Fit into a 9-inch fluted tart pan with removable bottom.
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4
Trim the dough even with the top of the pan.
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5
Refrigerate dough in pan.
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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).
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7
Meanwhile, in a medium size bowl whisk eggs and granulated sugar until well blended.
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8
Whisk in the flour.
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9
Gradually whisk in the browned butter.
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10
Finally, whisk in the vanilla until combined.
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11
Scatter berries evenly over the bottom of the tart shell.
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12
Slowly pour the browned butter mixture evenly over the berries.
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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).
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14
Let tart cool completely on a wire rack.
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15
Serve at room temp, or refrigerate and serve chilled.
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16
Right before serving, dust top of tart generously with confectioners sugar, if desired.
