Name: Brown Butter Raspberry Tarts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 22
Ingredients: 1/2 cup butter; 1/2 cup sugar; 2 eggs; 1 tsp vanilla; pinch of salt; 1/4 all purpose flour; 1/2 pint fresh raspberries (about 1 cup); 7 tbsp butter; 1/3 cup sugar; 3 eggs; 1 1/2 cups all purpose flour

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Brown Butter Raspberry Tarts: the perfect combination of gooey sweet filling, and tart fresh raspberries, with a really easy pastry. Great for a beginner.

These brown butter raspberry tarts are a little hard to describe. They’re sweet and gooey, a little like a butter tart, but then the raspberries are the perfect tart balance to the sweet. I’d say they’re pretty much perfection. These would be the perfect addition to a tea party, or a sweet tray. They’d make a lovely lunch or dinner dessert. They’re absolutely perfection along side a cup of coffee or tea.

They’re sooo good.

The first time I had them, I kept thinking about them and just how perfect they are. A brown butter raspberry tart and cup of tea, is pretty much what dreams are made of.

These were actually made by my 11 year old daughter Maddie who loves to bake. She makes pretty amazing pastry, and she loves doing it, so it works out great.

Easy Pastry Recipe

This is actually a pretty easy pastry recipe, because it’s done in the mixer. This is a great recipe for a beginner and makes a lovely sweet pastry perfect for tarts.

Yield: 22

Brown Butter Raspberry Tarts

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Pastry

7 tbsp butter
1/3 cup sugar
3 eggs
1 1/2 cups all purpose flour

For the Filling

1/2 cup butter
1/2 cup sugar
2 eggs
1 tsp vanilla
pinch of salt
1/4 all purpose flour
1/2 pint fresh raspberries (about 1 cup)

Instructions

To make the tart dough, cream the room temperature butter and sugar together using a stand mixer fitted with the paddle attachment, until light and fluffy and pale yellow.
Add the eggs one at a time and beat until fully mixed.
Add the flour and sugar-egg mixture, and mix until it forms a dough.
Gather the dough into a ball and chill.
Dust the work surface with flour, and roll out dough with a rolling pin and cut out into tart shells. Press dough into a tart pan. Prick tart shells with a fork before baking.
Preheat the oven to 350, and position rack in the center of oven. Bake the empty tarts for 7-8 minutes, until the tartlet cases are lightly golden.
To make the filling, melt butter in a heavy small saucepan over medium high heat, and cook butter until the butter is a deep nutty brown and there are brown flecks on the bottom of the pan. The browned butter will foam up and then settle, and have a nutty aroma.
Whisk sugar, eggs, vanilla, and salt together in a bowl. Whisk the flour in gently, then pour in the browned melted butter in a steady stream continuing to whisk constantly.
Place 2 -3 raspberries in each tart shell, and pour filling over top.
Bake the tarts at 350 for 10 minutes until they are golden brown and the filling is set.
Let cool in the tart pan on a wire rack. Remove from the pans, and dust with powdered sugar before serving.
Makes 20-22 tarts. Best eaten the day they are made, but leftovers can be stored in an airtight container.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 85mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

Brown Butter and fresh Raspberry Tart recipe

how to make Brown Butter Raspberry Tarts

My daughter Maddie first made these while she was at a sleepover at my sisters. When I came to pick her up there were only a few left. One was enough to make a lasting impression.

Best Eaten Fresh

These really are best eaten right away. On the first day when they’re fresh baked, the pastry is perfectly crisp, and the filling is perfectly gooey. It’s a good idea to bake this tart recipe the day you need them.

The good news is, you can get ahead by making the dough the day before and wrapping it in plastic wrap and storing it in the fridge to roll out and bake the tart crust the next day. You could also make the filling the day before. Mix it up in a mixing bowl, and cover tightly and refrigerate. When it’s time to assemble the tarts, pre-bake the tart shells, add the deeply-flavored filling and the raspberries, and then bake again.

Since Maddie has declared this the summer of pie and tart making, and she’s making either a pie or a batch of tarts every couple of weeks I thought it would be fun to share this one with you since it’s a bit different and they’re so, so yummy! The combination of the tart raspberries with the sweet, gooey filling, and buttery tart shell is perfection.