Brown Butter Berry Tart Recipe

Ingredients

• 8 tablespoons unsalted butter, melted
• 1/2 cup plus 1 tablespoon sugar
• 1/4 teaspoon vanilla extract
• 1 1/4 cups flour
• 1 pinch salt
• 1/2 cup sugar
• 2 large eggs
• 1 pinch salt
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, cut into small pieces
• 2 (6 ounce) containers fresh blueberries, blackberries, raspberries or 2 (6 ounce) containers mixture of assorted berries

Instructions

1. Preheat the oven to 375 degrees with a rack in the center.
2. In a bowl, mix together 8 tablespoons of melted unsalted butter, 1/2 cup plus 1 tablespoon of sugar, and 1/4 teaspoon of vanilla extract using a fork. Stir in 1 1/4 cups of flour and a pinch of salt until well combined. As the butter cools, expect the mixture to become crumbly.
3. Using your fingertips, press small pieces of dough into the sides of a tart pan. Spread remaining crumbles in the center, fusing them together to create an even layer. Bake for 18 minutes, until the crust is slightly puffed and light golden brown. Once baked, set the crust aside to cool while maintaining the oven temperature.
4. In a medium bowl, whisk together 2 large eggs, 1/2 cup of sugar, and a pinch of salt until the mixture is smooth. Then, add 1/4 cup of all-purpose flour and 1 teaspoon of vanilla extract, whisking until smooth once more. Set the aside.
5. Prepare a glass measuring cup. In a small saucepan with a light-colored bottom, melt 1/2 cup of unsalted butter, stirring constantly with a wooden spoon. Once the butter foams, keep an eye on the milk solids at the bottom. As they begin to brown, remove from heat immediately to avoid burning. Transfer the browned butter to the measuring cup.
6. Gradually whisk the browned butter into the egg mixture, a little at a time to prevent scrambling the eggs.
7. Arrange the berries in the cooled crust, ensuring they stand shoulder-to-shoulder for a stunning presentation. Pour the egg and butter mixture gently over the berries, making sure to cover them evenly.
8. Bake the tart for 40-45 minutes, or until the filling is puffed and golden, and a tester inserted in the center comes out clean. Allow the tart to cool completely in the pan on a rack. When cool, remove the sides of the pan and cut into wedges to serve.