Our Farm Stand Executive Chef Sarah LaCasse developed this wonderful treat to celebrate fresh, ripe heirloom raspberries at the height of their summer season. Other fruits that combine well with the deep flavor of brown butter are apples, pears, quince, peaches, or plums; try your favorites and enjoy!

Preheat the oven to 375 degrees F.

Make our Sweet Pastry Crust (or your favorite tart pastry) and set aside in the refrigerator for at least 2 hours or overnight. If you’ve got dough in the freezer, be sure to defrost it thoroughly in the refrigerator before rolling it out.

Roll out the pastry dough and fit into two 10-inch tart pans with removable bottoms. Return them to the refrigerator while you prepare the filling.

Heat the butter in a saucepan over medium-high heat, stirring frequently, until it colors a golden brown with tiny dark specks on the bottom of the pan. Be careful not to let it scorch. Remove from the heat and let cool.

To make the brown butter filling, in a medium mixing bowl whisk together the eggs and sugar, then add the flour and stir to combine. Stir in the vanilla and then, little by little, carefully whisk in the brown butter, including the bits from the bottom of the pan.

Gently place half of the fruit into each of the prepared tart shells. Drizzle about half of the filling mixture over the top of the fruit in each tart. Set each tart on a baking sheet and bake 30-35 minutes or until the top of the tart is firm to the touch and the crust is browned. Cool completely before removing the tart from the pan.

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 Toni Thompson 7/16/09
Watched Sarah make this at the 25th anniv. celebration. One of the best tarts I have ever had. I observed how Sarah really browned the butter(more than I would have)but because of that it gave the tart such a rich flavor. Also her suggestion of using frozen berries was good to remember. That way they won't become mushy. This tart was DELICIOUS!!!