Baked Blueberry and Raspberry Brown Butter Tart
Inspired by techniques from America's Test Kitchen.
Raspberries and blueberries baked under a nutty brown butter custard in a crisp sweet pastry case.
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Method
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Equipment
- small bowl
- food processor
- cling film
- baking paper
- rolling pin
- 23 cm loose-based fluted tart tin
- baking tray
- foil
- baking beans
- wire rack
- small light-coloured saucepan
- 2 mixing bowls
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 4.7 g |
| Carbohydrate | 47 g |
| of which sugars | 26.5 g |
| of which free sugars | 23.6 g |
| Fat | 23.9 g |
| of which saturates | 14.6 g |
| Fibre | 2.2 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sweet pastry
- 1 large egg yolk
- 1 tbsp double (heavy) cream
- ½ tsp vanilla
- 175 g plain flour, plus extra for rolling
- 80 g icing sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 115 g very cold unsalted butter, in 1 cm cubes
Brown butter filling
- 85 g unsalted butter
- 1 large egg
- 1 large egg white
- 110 g caster sugar
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
- ¼ tsp finely grated lemon zest
- 1½ tsp lemon juice
- 15 g plain flour
- 2 tbsp double (heavy) cream
Berries
- 140 g raspberries
- 140 g blueberries
- 1
Pastry. whisk the yolk, 1 tbsp cream and ½ tsp vanilla together. Pulse the flour, icing sugar and salt 4 times, add the butter and pulse about 20 times to fine crumbs. Add the yolk mix with the motor running and stop once the dough gathers. Wrap as a 15 cm disc and chill 1 h.
- 2
Line. roll the dough between two sheets of floured baking paper to 28 cm. Drape it into the tin, press it into the edges and fluted sides, and roll the pin over the rim to trim. Freeze on the tray for 30 min.
- 3
Blind bake. heat the oven to 190 °C (170 °C fan). Press lightly greased foil into the frozen case, fill with beans and bake 20-25 min, until dry and pale gold. Lift out the foil and beans and bake 5 min more, until the sides are golden. Cool on the rack.
- 4
Brown the butter. melt the 85 g butter in the pan over medium heat, swirling, for about 7 min, until it smells nutty and the specks turn golden brown. Pour into a bowl and cool until just warm. A light-coloured pan lets you see the butter change colour.
- 5
Filling. whisk the egg and egg white, then whisk in the sugar and salt for 1 min until pale. Beat in the brown butter, then the vanilla, zest and lemon juice, then the flour and finally the 2 tbsp cream.
- 6
Bake. pack the berries in one layer in the cooled case and pour the filling over. Bake on the tray about 30 min, turning once, until puffed, deep golden and set with no wobble.
- 7
Cool. leave on the rack at least 1 h 30 min before removing the ring and slicing. The filling firms up as it cools, so be patient.
Storage
Keep at room temperature for up to 6 hours, or cover and chill for 2 days. Bring back to room temperature before serving.
