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Brown Butter Raspberry Tart

4.7

(76)

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Brown butter raspberry tart with a slice cut out.

Brown butter gives depth of flavor to the berry filling.

Ingredients

Makes 8 to 10 servings

Crust:

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

Filling:

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. For crust:

    Step 1

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

    Step 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.

  2. For filling:

    Step 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.

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

    Step 5

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

Test-kitchen tip:

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

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Reviews (76)

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  • So delicious and so easy to make! I will probably make this very often and probably impress a lot of people before they find out how easy this is! And I already had all the ingredients! It’s amazing with a little bit of homemade whipped cream on top too.

    • abrillrios

    • NYC

    • 4/10/2021

  • 我用一个弹簧形式盘里,当我把费尔倒ling in it started to leak out of the bottom. Should I have used a different pan??

    • Bearce

    • 1/17/2021

  • I love this recipe! I have made it many times with many different fruits and fruit combinations. It comes out beautifully every time. It's one of my go-to desserts if I want to make something different but easy.

    • Anonymous

    • Boston, MA

    • 12/31/2020

  • Excellent recipe...tart was lovely.

    • monkeyfingerja

    • Tacoma, WA

    • 4/27/2020

  • Easy enough to do with my 4 year-old granddaughter. Went together quickly. And, it was delicious!

    • CheriinMI

    • Michigan

    • 7/31/2019

  • A Winner! Easy, impressive, great crust. The third time I made it I added chopped pistachios to the filling. Might do it again and add them to the crust instead...

    • Anonymous

    • Bend, Oregon

    • 7/14/2019

  • Made this 3 times; it's a winner!

    • JPAULO

    • Norman, OK

    • 2/5/2018

  • delicious! will definitely be making again!

    • paigek324

    • Mammoth Lakes, CA

    • 8/9/2017

  • great recipe! easy and delicious. I substituted all-purpose gluten free flour and it turned out great

    • Anonymous

    • Davis, CA

    • 10/13/2016

  • Simple and stunningly good! The brown butter really is key to the depth of flavor and pairs beautifully with the fresh raspberries. I will definitely be making this again!

    • sitagaki

    • 8/7/2016

  • Fantastic!!

    • Anonymous

    • Chicago, ILChicaglo, ILChiago, IL

    • 7/24/2016

  • I don't bake often, and when I do it's chocolate, but this tart got my attention. I made it today for my brother's birthday. It was easy to make and absolutely delicious. I can't wait to make it again.

    • mahatmama

    • Carlsbad, CA

    • 8/30/2015

  • This is one of my favorite tart recipes, I've made it several times and it's always delicious. I use frozen raspberries, keep them frozen and put them in the crust just before pouring on the filling. I also add a little raspberry jam to the filling.

    • alligator23

    • Berkeley, CA

    • 11/18/2014

  • The flavor of this was very good. I made a day ahead of time, let cool completely and covered it. Unfortunately, it became a bit soggy after sitting. I would not make it ahead of time again.

    • Anonymous

    • Durham, NC

    • 10/2/2014

  • Amazing. So easy to make, so impressive and the taste is absolutely delicious.

    • Anonymous

    • 10/1/2014

Tags Tart Dessert Raspberry Berry Fruit Nut Free Make Ahead Baking Bon Appétit

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