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What am I celebrating today?

August 11, 2012

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August 11 is Raspberry Tart Day.  According to Punchbowl, tarts were first introduced in the Middle Ages.  I think that may be when they were first introduced into society, but I suspect that those little tarts were around for a lot longer than that.  This celebration, however, should focus more on the raspberries.  The summer berry season is a short one and fresh red raspberries are a wonderful treat.  So celebrate by giving someone you love the raspberries.

For future reference, Harry, it is raspberry…although of course, if I were a Death Eater, I would have been sure to research my own jam preferences before impersonating myself. ~ Albus Dumbledore

Brown Butter Raspberry Tart from Epicurious

Crust:

  • 7 tablespoons unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon all purpose flour
  • Pinch of salt

Filling:

  • 1/2 cup sugar
  • 2 large eggs
  • Pinch of salt
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, diced
  • 2 6-ounce containers fresh raspberries

For crust:
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

For filling:
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

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One comment

  1. August isn’t a raspberry time around here [ours come earlier in the summer, and then again we’ll get some in the fall], but I will try making one of these sometime!



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