Raspberry Brown Butter Tart

7 tbs unsalted butter
1/3 cup sugar
1/4 tsp vanilla extract
1 cup + 1 tbs AP flour
Pinch of salt

1/2 cup sugar
2 large eggs
Pinch salt
1/4 cup AP flour
1 tsp vanilla extract
1/2 cup unsalted butter
2 6 oz containers fresh raspberries


Preheat to 375°F. Melt the butter and mix it with the sugar and vanilla. Mix in the flour and salt. Press the dough evenly onto the sides and bottoms of a lined, buttered spring-form pan. Bake until golden, about 20 minutes. Cool while you work on the filling.

Whisk the sugar, eggs, and salt together. Mix in the flour and vanilla.

Brown the butter by cooking it on medium heat, stirring often, until it starts to darken. be careful to scrape up the milk solids from the bottom of the pan as you stir. when it is brown and nutty-smelling remove it from the heat immediately to prevent burning. Gradually add it to the sugar-egg mixture, whisking constantly to keep the eggs from cooking.

Arrange raspberries in concentric circles in the crust. Carefully pour the filling over berries. Bake until the filling is puffed and golden, about 40 minutes. Cool and enjoy!