Raspberry Brown Butter Tart

Summer has come and gone in a blink! Well, summer isn't quite over yet, but school starts pretty soon! Even though I'm a fan of turtlenecks and a hot cup of peppermint tea, I'm a little weary about saying goodbye to this summer. It feels like my last summer ever. But, then again, that's kind of exciting too. If you're feeling a little sentimental about summer, here is a great dessert to make with some of my favorite summer berries!

Ingredients

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

Preparation

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 (I used my springform pan, which is why it looks more like a pizza than a tart). 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.

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