All Recipes

Brown Butter Raspberry Tart

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 such as apples, pears, quince, peaches and plums also work beautifully with the deep flavor of brown butter; experiment with your favorites and enjoy! For an easy tart crust, try our Sweet Pastry Crust.

2 Tarts




1 0.125 cup

Sugar (8 ounces by weight)

⅓ cup

unbleached all-purpose flour

1 tsp

vanilla extract

1 ½

sticks unsalted butter (6 ounces)

2 us liquid pint

fresh organic raspberries (divided)

Sweet Pastry Crust (or ready-to-use refrigerated pie crust)


Preheat the oven to 375 degrees F.

Make our Sweet Pastry Crust (or use your favorite recipe) and set aside in the refrigerator for at least 2 hours or overnight. If you’re useing frozen dough, 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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