These are like little pockets of sunshine. The brown butter adds a toasty flavor to the tart raspberries, and the crust is the perfect cross between flakey and buttery.
- 1 Pie crust
- 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
Position rack in center of oven and preheat to 375°F.
Transfer your pie dough of choice 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 the 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.
Remove tart pan sides. Place tart on platter. Cut into wedges and serve.