… a strawberry custard like tart. Why? Because when I left my house this morning to meet a friend and turned the corner, I walked into a farmer’s market that popped out of nowhere! Surprises like this, usually result with some spontaneous unintended purchase. On this particular day, it was a basket of luscious red strawberries.
I guess I am a sucker for good packaging. I left home with a plan to stop at the supermarket on my return home. Strawberries, however, was not on my shopping list. Raspberries were.
But alas, there was not a raspberry stand at the farmer’s market and this basket of crimson berries was calling my name. I knew I could just adapt the Brown Butter Raspberry Tart I was reading about in Bon Appetit the night before.
Strawberries, blueberries, raspberries, I love my berries. When I see them packed in their baskets, I know that summer is near. And when summer is here, my second favorite dessert after a cup of ice cream is anything made with fruit. With such a huge number of strawberries on hand, this might just be a 1 in 3 part series about strawberries.
Brown Butter Strawberry Tart (adapted from Bon Appetit)
Crust: (for a 9-inch tart pan)
7 tablespoons melted butter
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour, plus a tablespoon
pinch of salt
1/2 cup sugar
2 large eggs
pinch of salt
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup unsalted butter, cut in cubes
1 1/2 cups of sliced strawberries
Preheat oven to 375/190 degrees and place the rack in center of oven.
It is recommended to use a rubber spatula to mix the melted butter, sugar and vanilla
in a medium bowl.
Toss a pinch of salt into your flour and add it to the butter mixture.
Stir until well combined.
It will look like breadcrumbs.
Using your fingertips, begin to press the dough evenly around the sides of the pan.
When all the sides are covered, begin to work your way towards the bottom,
pressing it down evenly and smoothly from the sides.
Bake crust for 18 minutes, then set aside to cool.
Whisk the sugar, eggs, and salt in a medium bowl.
Add the flour and vanilla.
Put the diced butter in a heavy sauce pan.
Cook over medium heat, until the butter has a copper tone to it.
Be careful not to burn it!
Transfer the butter to a heat-resistant glass, best if it is a measuring cup to be sure you melted half a cup.
Gradually pour the browned butter to the other mixture and whisk until well-blended.
Place 1 cup of sliced strawberries in a circle around the cooled crust.
Pour the browned butter mixture over the berries.
Add the remaining strawberries to the top of the mixture.
Bake for 40 minutes or until the center comes out clean.
Enjoy and think of the sunny summer days ahead!