This delicious dessert from the Yavapai Restaurant at the Enchantment Resort in Sedona, Arizona, makes great use of fresh berries. Carolyn Niethammer chose this recipe for The New Southwest Cookbook.
Brown Butter Berry Tart
Makes one 8-inch tart
Uncooked pie dough for 8-inch tart, purchased or homemade
2 cups fresh mixed berries, such as raspberries, blueberries, and blackberries
1 cup sugar
1/2 cup flour
1 teaspoon vanilla extract
1/2 cup (1 stick) butter
Place the pie dough in a tart pan and chill. Distribute the berries over the chilled tart shell. Combine the eggs, sugar, and flour in a mixing bowl. mix well and add vanilla extract. In a saucepan over medium heat, brown the butter to a nutty smell, stirring to get an even brown color. Add to the mixing bowl and mix well with the other ingredients. Pour the filling over the berries. Bake at 350 degrees F for 50–60 minutes, or until lightly brown.
Serve warm or chilled with any flavor of fruit puree, sorbet, or whipped cream.