Brown Butter Raspberry Tart

I found this recipe from Epicurious and thought it sounded divine! However, as per usual, I had to make slight adjustments....

Although the crust they used has more of a traditional tart feel, I had a hankering for graham cracker crust. If you know Sarah and I, you know that we are rule followers to the max. Seriously, just read our Myers Briggs.... The only time we really let loose and get risky is in the kitchen. And boy did I let loose for this tart. Not only did I sub the traditional crust for a graham cracker crust, I also made a little extra crust because I wanted it to be thick. Secondly, I added more butter than a normal graham cracker crust just because. And, boy howdy, it worked! This tart was balanced in flavor and texture. The buttery, sweet, crunchy graham cracker crust paired perfectly with the brown buttery, tart raspberry filling. Did I mention it was buttery?

Brown Butter Raspberry Tart

Crust:

- 1 1/2 cup graham crackers, finely ground

- 1/3 cup sugar

- 6 Tbsp. melted butter

- 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:

1. Preheat oven to 375 F. Combine all ingredients in bowl and combine. 

2. Pour combined ingredients into 9-inch tart pan and press graham cracker mixture onto bottom and up sides of pan. 

For Filling:

1. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth.

2. To brown butter, cook butter in heavy small saucepan over medium heat until deep brown color and it gives off a nutty aroma, stirring often, about 6 minutes. 

3. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

4. Arrange raspberries, pointed side up and close together, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries.

5. 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. 

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

*Can be made 1 day ahead.

*Cover and store at room temperature.

- Eliz -