A few weeks ago, (I am in fact that far behind on blogging) I stumbled upon these beautiful golden raspberries. I placed them in my basket and took them home, hoping to make something delicious with them. Because raspberries that pretty should not simply be eaten.
Ha. Tell that to my sweet little Nora. See images below.
Raspberry Tart with Brown Butter Filling recipe adapted from Epicurious
For the Crust
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
For the Filling
1/4 cup sugar
1 large egg
Pinch of salt
1/8 cup all purpose flour
1 teaspoon vanilla extract
1/4 cup unsalted butter, diced
8-ounces fresh raspberries
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.
Spoon about 6 ounces of raspberries into a pile in the center of the dough.
Use hands to fold the outside edges of the dough up and around the raspberries. Pour brown butter mixture over raspberries. top with additional raspberries.
Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 30 minutes. Cool tart completely in pan on rack. Sprinkle with powered sugar. Serve immediately.
Nora Loves Raspberries.
