Brown Butter Fruit Tart
 
Ingredients
  • Crust:
  • 7 tablespoons unsalted butter, melted
  • ⅓ cup sugar
  • ¼ teaspoon vanilla
  • 1 cup plus 1 tablespoon all-purpose flour
  • ⅛ teaspoon kosher salt
  • Filling:
  • ½ cup sugar
  • 2 large eggs
  • ⅛ teaspoon kosher salt
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla
  • ½ cup (1 stick) unsalted butter, diced
  • Topping:
  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries
  • ¼ cup fresh blackberries
  • ¼ cup fresh strawberries, sliced
  • 2 kiwis, sliced
  • 1 cup fresh orange sections
  • several sprigs of fresh mint for garnish (optional)
Instructions
  1. Crust:
  2. Preheat oven to 375 degrees F.
  3. Mix melted butter, sugar, and vanilla in a medium bowl.
  4. Add flour and salt and stir until blended.
  5. Transfer dough to a 9-inch tart pan with removable bottom.
  6. Using fingertips, press dough evenly onto the sides and bottom of the pan.
  7. Bake the crust until golden, about 18 minutes (crust will puff slightly).
  8. Transfer crust to rack and cool in pan.
  9. Filling:
  10. Whisk sugar, eggs, and salt in medium bowl to blend.
  11. Add flour and vanilla and whisk until smooth.
  12. Cook butter in a heavy small saucepan over medium heat until deep nutty brown but do not burn, stirring often, about 6 minutes.
  13. Immediately pour browned butter into glass measuring cup.
  14. Gradually whisk browned butter into the sugar-egg mixture and whisk until well blended.
  15. Carefully pour browned butter mixture evenly over the crust.
  16. Place tart on the baking sheet and bake until filling is puffed and golden, about 40 minutes.
  17. Cool completely in pan on a rack.
  18. Remove tart pan sides and place tart on a platter.
  19. Topping:
  20. Gently combine the blueberries, raspberries, blackberries, kiwi, and orange sections in a bowl.
  21. Combine the cream and confectioners sugar.
  22. Whisk until peaks form.
  23. Carefully spoon the whipped cream around the edges of the tart.
  24. Place fruit pieces on top of the tart.
  25. Slice into wedges and serve.
  26. Crust and filling can be made one day ahead; keep stored covered at room temperature and just add cream and berries before serving.
  27. If desired, garnish with sprigs of fresh mint.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2017/03/03/girls-night-out/