Raspberry Tart

Raspberry TartA 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

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
Roll out dough on a floured counter. Don’t over work it.

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.

Nora loves raspberries 1

Nora loves raspberries 2

Nora loves raspberries 3

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