Brown Butter Berry Tart Recipes

BROWN BUTTER TART WITH BERRIES

Steps:

• Dough: Combine flour, sugar, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter and dry ingredients form a coarse cornmeal consistency, about 2 minutes. Alternatively, combine the flour, sugar, and butter in a large bowl and, with your fingertips or pastry cutter, crumble into a coarse cornmeal consistency.
• Whisk the egg yolks and cream together in a small bowl and add to the flour mixture; mix on low until large chunks form. Turn the dough onto a flat, clean work surface dusted with flour. Press the dough with the heel of your hand and gather the pieces together to bring the dough into a ball. Knead the dough a few more minutes, form it into a disc, wrap tightly with plastic wrap, and chill for at least 1 hour and up to 3 days. This dough makes enough for two 10-inch tarts. (Note: The dough can also be frozen for up to 2 months. Before using, defrost overnight in the refrigerator.)
• Line a baking sheet with parchment paper or silicon baking mat and butter the inside of the tart ring. Take the dough out of the refrigerator and cut it in half; reserve one half for later use. Cut the dough into large chunks. Pound the dough with a rolling pin and then knead it a few times to temper the dough to the consistency of Play-Doh. Dust your work surface and rolling pin with flour and pound the dough into a large disc, about ¼-inch thick. Roll the dough out to at least 2 inches larger than the ring to a thickness of 1/8 inch. Place the tart ring on top and trim the dough so that 2 inches remain around it. (Discard or reuse the excess dough scraps as cookie dough, etc.) Brush off the extra flour from the dough. Wrap the dough around the rolling pin and ease it into the tart ring. Dip the knuckle of your index finger in flour and press the dough into the crease with your knuckle so you have a straight edge, not sloping sides. Don''t stretch the dough to fit, because it will shrink during baking. Roll your rolling pin over the top of the tart ring to neatly cut off the excess dough; pull off the trimmed dough and discard. Place the tart shell in the refrigerator to chill for at least 30 minutes and up to one day.
• Custard: Whisk the eggs and sugar in a large bowl until smooth; then add the flour and whisk until thoroughly combined. Using a small, sharp knife, split the vanilla bean lengthwise; scrape out the pulp and seeds and smear them on the butter. Add the butter, vanilla pulp and seeds, and vanilla bean to a small, heavy-bottomed saucepan and heat over high heat until the butter is brown and foamy. Continue cooking the butter until it is dark brown and gives off a nutty aroma. Pour the butter in a slow, steady stream into the bowl with the egg yolks, whisking constantly. Remove vanilla bean. (Note: The filling can be prepared up to 10 days in advance and refrigerated in an airtight container. Just before using, bring it to room temperature until it is a spreadable consistency.)
• Adjust the oven rack to the middle position and preheat to 350 F. Remove the prepared tart shell from the refrigerator. Spoon the filling about halfway up the tart and spread evenly. Sprinkle ½ cup berries on top of the custard. Bake the tart until the top is golden brown, about 30-40 minutes if you are using an 8-inch ring or 45 minutes if you are using a 10-inch ring. Remove the tart from the oven and allow it to cool completely, or for at least 2 hours.
• To make the topping, set a colander inside a bowl; place 1½ cups blueberries into a second bowl. Bring sugar syrup to a boil, then pour over berries. Toss gently with a spoon to coat the berries, then immediately drain into the colander. To remove the tart from the baking sheet, slip a cardboard round under the crust and carefully slide the tart onto it, leaving the ring in place. Slide the tart onto a serving plate and remove the cardboard and the ring. Pile the blueberries on top of the tart. Immediately before serving, dust with confectioners sugar.

BROWN BUTTER FRUIT TART

Steps:

• To make the filling: In the bowl of a stand mixer combine the eggs and the sugar and beat on high speed until the mixture triples in volume. Beat in the flour and 2 teaspoons vanilla. Meanwhile heat the butter over medium-high heat until it browns. Beat the brown butter into the batter, being sure to scrape all of the browned butter bits from the bottom of the pan. Let the batter rest for about 20 min.
• To assemble the tart: Preheat oven to 400 degrees F.
• Using a rolling pin, roll the puff pastry out until it is large enough to fill a 10-inch removable bottom tart mold. Line the tart mold with the dough then dock or poke the dough with a fork in several spots. Place parchment paper on top of the dough and fill with the beans. Bake for about 10 to 12 minutes. Remove from the oven and let cool. Add the lemon zest to the brown butter batter. When the crust has cooled add the fruit and pour the brown butter batter over the top. Return to the oven and bake for about 20 minutes. The top should be slightly souffled and the inside will be set but still moist. Allow to cool to room temperature. Mix the mascarpone cheese with 2 teaspoons of vanilla extract. Dollop a spoonful of vanilla mascarpone on each slice of tart before serving.

BROWN BUTTER APPLE TART RECIPE BY TASTY

Steps:

• Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add in butter and pulse a few times to break the butter down into pebble-size pieces. With the food processor running, drizzle in ice water. The dough should stick together when pressed between your fingers. (If dough doesn't stick together, add more water 1 tablespoon at a time.)
• Lay out a sheet of plastic wrap. Dump dough onto the plastic wrap and shape into a disc. Cover tightly with the plastic wrap and refrigerate until ready to use.
• Preheat oven to 350ºF (175ºC).
• Generously spray a 9 or 10 inch (23 or 25 cm) tart pan with nonstick spray. On a floured surface, roll out the pie crust into a circle that is 2-3 inches (5-7.5 cm) bigger than your tart. Lift crust into the tart pan and press against the sides of the pan. Trim the edges of the dough so that it is level with the top of the pan.
• Filling: Whisk eggs, sugar, McCormick Vanilla Extract, and salt in a medium bowl, then set aside.
• Place butter in a saucepan over medium heat. Let butter completely melt and foam, stirring occasionally. Keep stirring as the foaming subsides and the butter begins to brown. Once butter browns, quickly transfer to a bowl and let cool for 10 minutes. Whisk browned butter into the egg mixture. Whisk in flour and lemon zest.
• Arrange sliced apples in a spiral pattern on the pie crust. Pour custard over apples, until custard reaches ½ inch (1 ¼ cm) below the top of crust (if using a 9-inch (23 cm) pan, you will have a little custard left over).
• Place in oven and bake for 50 minutes (cover with foil if the top starts browning too much, or until custard is set).
• Let cool completely before slicing and serving.
• Enjoy!

BLUEBERRY BUTTER TARTS

Steps:

• Roll out pastry and cut to fit tart tins (I use mini tarts but you can use muffin tins-this will increase the cooking time) preheat oven to 375°F.
• In large bowl, whisk egg, syrup, lemon juice and vanilla.
• In medium bowl, mix sugar and flour.
• Stir into egg mixture with butter.
• Divide berries into uncooked pastry shells.
• Pour egg mixture to top of shells.
• Bake 18-23 minutes.
• Remove tarts from tins immediately or the sugar will harden and they will stick tarts will firm up as they cool.

BROWN BUTTER BERRY TART

Steps:

• Preheat the oven to 375 degrees with a rack in the center.
• Using a fork, mix together the melted butter, sugar and vanilla. Add the flour and salt and stir. As the butter cools, the mixture will become crumbly. Using your fingertips, press small pieces of dough into the sides of the pan. Spread crumbles of dough in the center of the tart pan, then use your fingers to fuse the pieces together and press it into an even layer. Bake for 18 minutes, until the crust is slightly puffed and light golden brown. Set the crust aside to cool while you work on the filling. Maintain the oven temperature.
• Whisk the eggs, sugar, and pinch of salt in a medium bowl until smooth, then add the flour and vanilla and whisk until smooth again. Set aside.
• Have a glass measuring cup ready. In a small sauce pan with a light colored bottom, melt the butter, stirring with a wooden spoon. It will foam and then the foam will subside. You will be able to see the milk solids on the bottom of the pan, keep stirring so they no longer stick. The solids will start to turn brown, but watch them carefully. They'll go from deep nutty brown, which you want, to burnt in a matter of seconds. When the butter has browned, remove from heat and immediately transfer it to the glass measuring cup. Gradually whisk the browned butter into the egg mixture, a little at a time so as not to scramble the eggs.
• Place the berries in the cooled crust. The berries should be standing shoulder-to-shoulder and upright for prettier presentation. Carefully and evenly pour the egg and butter mixture over the berries.
• Bake the tart until the filling is puffed and golden and a tester inserted into the center comes out clean, 40-45 minutes. Cool the tart completely in the pan on the rack. When the tart is cool, remove the sides of the pan and cut the tart into wedges and serve.