Berry-Butterscotch Tart | The Raspberry Series Pt. 2

I cannot express how delicious this tart turns out every time. I have repeated it twice in one week, of which both hit the spot of satisfaction. The cozy browned butter notes, slight tang of raspberry, and the coolness of cream, is a whole party for the tastebuds.

This recipe is best when organic, fresh raspberries are used - on the day of harvest, especially.

Let us not waste a single moment longer, for I simply cannot wait for you to sink your teeth into this!

Ingredients

Crust

• 1/2 cup of brown sugar

• 1 cup cake flour

• pinch of salt

• 7 Tbsp melted, unsalted butter

• 1/4 tsp vanilla essence

Filling

• 1/2 cup of brown sugar

• 1/4 cup cake flour

• pinch of salt

• 1/2 cup diced, unsalted butter

• 2 large eggs

• 1 tsp vanilla essence

• 170g fresh & organic raspberries

Method

Crust

1. Preheat oven to 190°C and position rack in the middle.

2. Mix the sugar, butter & vanilla in a medium-sized bowl with a fork or spatula.

3. Incorporate the flour & salt gradually until dough is well combined.

4. Transfer dough to a greased and floured tart pan.

5. Use fingertips to press the dough onto the bottom & sides of the pan to create the base.

6. Bake the crust for 17 minutes, or until golden and slightly puffed.

7. Allow pan to cool once removed from the oven, and maintain the oven's temperature.

Filling

1. Cook the butter in a saucepan over medium heat for about 6 minutes, stirring continuously until it reaches a deep nutty brown colour and smells like butterscotch. *Beware of burning the butter! Pour browned butter into a separate cup once adequately cooked.

2. Whisk together the eggs, salt, and sugar in a bowl before whisking in the vanilla and flour until smooth.

3. Add the browned butter to the smooth mixture, gradually, until well blended.

4. Arrange the raspberries point side up, fitting snugly in a spiraling circle upon the cooled crust in the pan.

5. Gently pour the mixture over this pattern, coating each raspberry and side of the pan evenly.

6. Place the tart in the oven and bake for 40 minutes, or once the filling appears golden and puffed, and the inserted tester comes out clean.

7. Cool the tart completely on a rack - if you can muster the patience!

8. Remove tart from the pan to be placed on a pretty platter and cut into slices.

9. Serve with plain, whipped up cream.

10. Enjoy every morsel!

With sweet joy & lemon zest

Hannah Mia ♡