Brown Butter Raspberry Tart with Sage Cream
Ingredients
Crust
99g unsalted butter, melted
67g granulated sugar
1/4 tsp vanilla extract
129g plain flour
Pinch of salt
Filling
115g granulated sugar
2 large eggs
Pinch of salt
30g plain flour
1 tsp vanilla extract
113g unsalted butter, diced
2 x 125g punnets fresh raspberries
Sage cream
150ml thickened cream
1 tbsp icing sugar
15 sage leaves
1 tbsp unsalted butter
Method
Tart crust. Preheat fan-forced oven to 170C with the rack postioned in the centre of the oven.
Mix the melted butter, sugar and vanilla in a medium bowl. Now add the flour and salt and mix with a rubber spatula until a dough comes together. Press the dough into the base and sides of a 20cm tart tin with a removable base. Prick the bottom and sides of the pastry with a fork, then place in the freezer for 15 minutes.
Bake for 15-18 minutes until golden - it will puff slightly, this will go down when cooled. Cool on a rack.
Tart Filling. Whisk together the eggs, sugar and salt in a medium bowl. Add the flour and vanilla and whisk until smooth.
Add the butter to a heavy based saucepan and stir frequently for 6 minutes, or until brown specks appear and the butter smells nutty - be very careful not to burn it.
Pour the butter into a heat proof jug, then gradually pour into the other mixture until well combined .
Arrange the raspberries, hole side facing down as close together as you can in concentric circles in the bottom of the cooled crust. Slowly pour the mixture evenly over the berries, waiting for it to seep in between them - be careful not to overfill.
Bake in the oven for 40 minutes, or until puffed, golden and when a skewer inserted into the middle of the tart comes out clean.
Cool the tart completely in the tart tin on a rack.
Sage Cream. Melt butter in a small pan. Add the sage leaves and cook until crispy, about 2 minutes. Drain and reserve on paper towel.
Make the cream by whipping the cream and sugar together to medium peaks. Crunch the sage leaves into the cream, then fold with a spatula to combine.
Slice and serve the tart, topped with sage cream and extra crispy sage leaves.
The original tart recipe is from Epicurious, sage cream was a on a whim idea I had as I love burnt butter sage, so thought the flavours would pair perfectly.