Raspberry Tart with Brown Butter Recipe

Looking for an easy Raspberry tart with brown butter recipe? Learn how to make Raspberry tart with brown butter using healthy ingredients.


Submitted by sherrycc

Makes 10 servings



Read More http://www.epicurious.com:80/recipes/food/views/Brown-Butter-Raspberry-Tart-353425#ixzz1nRU2fqtq I cut the butter by 3 T. the original recipe calls for 7 T butter in the crust and 8 T butter in the filling Also reduced crust sugar from 1/3 c to 3 T

Recipe Ingredients for Raspberry tart with brown butter


Crust:
6 tablespoons unsalted butter, melted
3 T sugar
1/4 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 tablespoon all purpose flour
1 pinch salt

Filling:
1/2 cup sugar
2 large eggs
1 pinch salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
6 T unsalted butter, diced
12 ounce fresh raspberries

Recipe Directions for Raspberry tart with brown butter

  1. For crust:

  2. Position rack in center of oven and preheat to 375F. 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.

  3. Bake crust until golden, about 12 minutes, original recipe says 18 min, but reviewers said it burns if 18 min (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

  4. For filling:

  5. 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.

  6. 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: Can be made 1 day ahead. Cover and store at room temperature.

  7. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

  8. Test-kitchen tip:

  9. When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter.

  10. Read More http://www.epicurious.com:80/recipes/food/views/Brown-Butter-Raspberry-Tart-353425#ixzz1nRU2fqtq

Categories

Dessert

Nutrition Facts
Serving Size 91.4g
Amount Per Serving
Calories
267
Calories from Fat
138
% Daily Value*
Total Fat
15.3g
24%
Saturated Fat
9.1g
46%
Trans Fat
0.0g
Cholesterol
79mg
26%
Sodium
144mg
6%
Potassium
74mg
2%
Total Carbohydrates
29.8g
10%
Dietary Fiber
3.5g
14%
Sugars
15.4g
Protein
3.4g
Vitamin A 10% Vitamin C 15%
Calcium 2% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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