Recipe of the Week: Brown Butter Berry Tart

New Southwest CookbookThis 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

Filling
2 cups fresh mixed berries, such as raspberries, blueberries, and blackberries
3 eggs
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.

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