Brown Butter Raspberry Tarts: This tart recipe is 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.
They’re sooo good.
The first time I had them, I kept thinking about them and just how perfect they are.
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.
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.
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)
- To make the pastry beat the butter and sugar together using a stand mixer until light and fluffy.
- Add the eggs one at a time and beat until fully mixed.
- Add the flour and mix until mixture forms a dough.
- Knead the dough into a ball and chill.
- Roll out dough and cut out into tart shells. Prick tart shells with a fork before baking.
- Bake at 350 for 7-8 minutes, until lightly golden.
- To make the filling melt the butter in a saucepan over medium heat, and cook until the butter is browned and there are brown flecks on the bottom of the pan. The butter will foam up and then settle, and smell nutty.
- Beat the sugar, eggs, vanilla, and salt together in a bowl with a whisk. Whisk the flour in gently, then pour in the brown butter in a steady stream continuing to whisk constantly.
- Place 2 -3 raspberries in each tart shell, and pour filling over top.
- Bake at 350 for 10 minutes until they are golden brown and the filling is set.
- Let cool, remove from pans, and dust with powdered sugar before serving.
- Makes 20-22 tarts. Best eaten the day they are made.
My daughter Maddie first made these while she was at a sleep over at my sisters. When I came to pick her up there were only a few left. One was enough to make a lasting impression.
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.
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!
With Brown Butter Raspberry Tarts, life really is a party!