Last week we got together with Keith and his family. To celebrate I baked a Raspberry Browned Butter Tart. Keith and I have been friends since we were babies. We played on the lawn after church and had pool parties with our families growing up. He knew my secret -as a child I was afraid of dogs, really all animals. He had quite the sense of humor and one night back in our teen partying years locked me in a room with my friend Jana’s dogs. He thought he was so funny and I was in the bathroom pounding on the door to get out. We still laugh about the crazy stuff we did.
It was fun to share a meal together and catch up. There is something comforting about knowing someone over the course of your life. No matter how much time has past you can pick right up again.
Our moms have been friends since before I was born. They met at church, newly married and starting families. Shirlee was my second mom, listening to me in my tormented teen years. They have been friends through thick and thin, celebrating life’s high points, mourning the loss of husbands and laughing through every day life.
Wanting to bring something special I went in search of the perfect dessert. I had seen this tart awhile back. Then I thought how good an almond tart shell would go with the raspberries and browned butter. So I changed things up a bit. That is the fun of cooking. Taking things you like and experimenting with the ingredients.
The browned butter adds a delicious nutty compliment to the sweet and tart raspberries. You could easily substitute blackberries or blueberries. Serve with a dollop of whipped cream and sprinkle a few berries on the plate.
Do you have friends you have known all your life? What is the best thing about that friendship?
Raspberry Browned Butter Tart
1 3/4 cups flour
1/2 cup almonds, toasted and finely ground
1/2 cup sugar
8 tablespoons melted butter
1 egg, lightly beaten
Pinch of salt
To make the pastry mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until pebbles form. Add the egg and salt and mix well.
Press the dough into the pan fitting dough into the edges of the pan. Line the bottom of the pan with foil and fill with 2 cups of dry beans (to weight the crust down while baking). Bake for 10 minutes then remove foil and beans and place on rack to cool.
Reduce oven temp to 325 degrees.
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
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.