Baked Blueberry and Raspberry Brown Butter Tart
By Joe
Source: America's Test Kitchen.
Raspberries and blueberries baked under a nutty brown butter custard in a crisp sweet pastry case.
Always check the labels of the products you use.
Method
- 1
Pastry. whisk the yolk, 1 tbsp cream and ½ tsp vanilla together. Pulse the flour, icing sugar and salt 4 times, add the butter and pulse about 20 times to fine crumbs. Add the yolk mix with the motor running and stop once the dough gathers. Wrap as a 15 cm disc and chill 1 h.
- 2
Line. roll the dough between two sheets of floured baking paper to 28 cm. Drape it into the tin, press it into the edges and fluted sides, and roll the pin over the rim to trim. Freeze on the tray for 30 min.
- 3
Blind bake. heat the oven to 190 °C (170 °C fan). Press lightly greased foil into the frozen case, fill with beans and bake 20-25 min, until dry and pale gold. Lift out the foil and beans and bake 5 min more, until the sides are golden. Cool on the rack.
- 4
Brown the butter. melt the 85 g butter in the pan over medium heat, swirling, for about 7 min, until it smells nutty and the specks turn golden brown. Pour into a bowl and cool until just warm. A light-coloured pan lets you see the butter change colour.
- 5
Filling. whisk the egg and egg white, then whisk in the sugar and salt for 1 min until pale. Beat in the brown butter, then the vanilla, zest and lemon juice, then the flour and finally the 2 tbsp cream.
- 6
Bake. pack the berries in one layer in the cooled case and pour the filling over. Bake on the tray about 30 min, turning once, until puffed, deep golden and set with no wobble.
- 7
Cool. leave on the rack at least 1 h 30 min before removing the ring and slicing. The filling firms up as it cools, so be patient.
Storage
Serve within 2 hours of cooling, then cover and chill for up to 2 days, as the filling is set with egg and cream. Bring back to room temperature before serving.
Free sugars
23.6 g per serving
47.2 % of the 50 g daily maximum · 94.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- food processor
- cling film
- baking paper
- rolling pin
- 23 cm loose-based fluted tart tin
- baking tray
- foil
- baking beans
- wire rack
- small light-coloured saucepan
- 2 mixing bowls
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 4.7 g |
| Carbohydrate | 47 g |
| of which sugars | 26.5 g |
| of which free sugars | 23.6 g |
| Fat | 23.9 g |
| of which saturates | 14.6 g |
| Fibre | 2.2 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
