Yes, I was terrified that I was going to either a.) burn the butter or b.) get scared and not brown it enough and my tart would be a greasy mess. However, this dessert was much easier than I imagined and it turned out beautifully.
Brown Butter Raspberry Tart
From Bon Appétite June 2009
Filling:
1/2 cup sugar
2 eggs
Pinch of salt
1/4 cup all purpose flour
1 tsp vanilla extract
1 stick unsalted butter diced
2 containers raspberries
Preheat oven to 375 degrees.
Whisk together sugar, eggs, and salt in a bowl to blend. Add flour and vanilla, whisk until smooth.
Cook butter in a heavy large saucepan (use a light colored pan so you can see the butter brown). When the butter is brown and smells nutty pour immediately into a glass measuring cup. Let cool slightly then slowly whisk it into the flour mixture.
Place the raspberries point side up in a circular pattern in the tart crust and pour the custard mixture over the raspberries. Bake until the tart is puffed and golden, about 40 minutes.
I'm sure at this point you're all, "Wait, where's the crust recipe?" Well, I used the crust method found here: http://smittenkitchen.com/2008/11/the-great-unshrinkable-sweet-tart-shell/
It went fairly well for me, however I must have been half out to lunch when I made it because I straight up forgot to make double thick sides! That's like crust making 101! Well, I was kind of upset with myself but it still turned out nicely, which is a testament to how good this method is.
Nice lattice! Totes jeals.
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