Source: Better Homes and Gardens

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Recipe Summary test

prep:
40 mins
cool:
60 mins
bake:
35 mins at 350°
Servings:
12
Yield:
12 slices
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Browned Butter Tart

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Prepare and roll out Rich Tart Pastry. Line a 10-inch tart pan with a removable bottom with pastry. Ease pastry into pan, being careful not to stretch pastry. Press pastry into fluted sides of tart pan; trim edges. Set aside.

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  • For filling, in a large bowl slightly beat eggs with a fork. Stir in sugar, flour, and, if using, liquid vanilla; set aside.

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  • In a medium heavy saucepan combine the vanilla bean, if using, and butter. Cook over medium-high heat until the butter turns the color of light brown sugar. Remove from heat. Remove and discard vanilla bean. Slowly add the browned butter to the egg mixture, stirring until combined. Pour into the pastry-lined tart pan.

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  • Bake about 35 minutes or until the top is crisp and golden. Cool 1 to 2 hours in pan on a wire rack. Refrigerate within 2 hours; cover for longer storage.

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  • To serve, remove sides of the tart pan. Cut tart into wedges. Place wedges on individual dessert plates. Serve with assorted mixed berries and, if desired, whipped cream.

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  • Makes 12 slices.

Nutrition Facts (Browned Butter Tart)

365 calories; total fat 2g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 138mg; sodium 156mg; potassium 3mg; carbohydrates 40g; fiber 3g; sugar 26g; protein 4g; vitamin a 729IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Rich Tart Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle.

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