Raspberry Brown Butter Tart

Serves 8–10

1. Make Crust: Pulse flour, sugar and salt in a food processor. Add butter and pulse just until dough can be pinched together. Add ice water a teaspoon at a time as needed, and mix until dough holds together. Transfer to a greased 11-inch tart pan* with a removable bottom.

2. Use a piece of plastic wrap to cover dough and push into place. Push dough from center of tart pan outwards, pushing up sides and in corners until dough is spread in a thin, even layer over bottom and sides of pan. Prick tart crust all over with a fork. Freeze for 30 minutes.

3. Make Filling: Preheat oven to 350 degrees. In a large bowl, whisk eggs, sugar, vanilla and salt until combined. Fold in flour.

4. Melt butter in a medium saucepan over medium heat. Cook butter until it turns a deep nutty brown. Stir frequently to prevent burning butter. Slowly drizzle brown butter into egg and flour mixture and whisk until well combined.

5. Gently pour half of the filling into cold crust. Arrange raspberries tightly together on top, pointy side up. Drizzle remaining filling over berries.

6. Bake tart for 45 minutes or more until center is set, crust is golden brown, and a knife comes out clean when inserted in the center. Cool before serving and lightly dust with powdered sugar. 

7. Serve with coffee for breakfast, or with whipped cream for dessert.

*This recipe can be made with a 9 or 10-inch tart pan, but keep in mind some filling and dough will remain