Browned Butter Raspberry Tart

This was actually a quick substitute for the absolutely failed raspberry cookies I was trying to make, and I was super thankful it turned out. From Bon Appetit.

Ingredients

--Crust--
7 Tbsp unsalted butter, melted
1/3 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose GF flour
1 tsp guar gum

--Filling--
1/2 cup sugar
2 large eggs
1/4 cup all-purpose GF flour
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
2 six oz containers of fresh raspberries


Instructions


1. Preheat oven to 375. In a bowl, mix melted butter, sugar, and vanilla. Add flour and guar gum, stirring until all mixed through.

2. Spread dough evenly along sides of a tart or pie pan.

Bake 18 minutes until golden. Leave out to cool while preparing filling, leaving oven on.

 

 

3. Whisk sugar and eggs in a medium bowl. Add flour, guar gum, and vanilla.

 

 

4. In a small saucepan over medium heat, cook butter until it turns a deep nutty brown-- be careful not to burn. 

 

If you stir often (which you /should/), it'll take about 6 minutes. Gradually whisk browned butter into your sugar/egg/flour concoction.

 

 

5. Arrange raspberries into a smiley face on your cooled pie crust. It's so happy to see you!

 

Now fill in the rest of it, packing them tightly together in concentric circles-- raspberries should be pointy side up.

 

 

6. Pour browned butter evenly over raspberries.

 

 7. Bake 40 minutes until filling is puffy and golden.

Cool, slice like a pizza and enjoy!


- Jezebel