Summer is a great time to take advantage of incorporating fresh fruit into your recipes. My family has always been a fan of fruit pies during the summer. This season I made a fresh peach pie and a strawberry tart. Both where a huge hit among all! Today I will share with you the strawberry tart, so simple you could make it in your sleep (I don't recommend this...pie may burn).
Brown Butter Strawberry Tart
Adapted from Bon Appetit Magazine
Crust:
I bought Trader Joe's Frozen Pie Crust (2 per box). Follow the instructions on the box. Great flavor, convenient, and budget friendly
Filling:
- 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 strawberries
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 [I used Strawberries], close together in the 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.
DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
As you can see I totally forgot to take a picture when the tart came out of the oven, but i was able to sneak a pic just before the last piece was gobbled down.
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