I miss raspberries ferociously. Untold numbers of hours in past summers have been spent picking them in backyards, back alleys, and back fields – enduring mosquitoes, wasps and thorns. Frankly, if you aren’t picking them right now, what are you waiting for? Edmonton is a raspberry lover’s paradise, especially in older neighbourhoods where they’ve often been left to colonize outside fences. And apparently, this year there’s a bumper crop.
While raspberries should first and foremost be enjoyed fresh by the handful (or, if you must, with some yogurt), at this time of year you can also afford to use them in all manner of desserts. One of my favorites (almost on par with trifle) is this brown butter tart. With a shortbread crust and a light, custardy filling, the sweetness of raspberries floats gently on a sheen of butter. I mean this tart is basically my idea of heaven and it has never disappointed. Make immediately!
Brown Butter Raspberry Tart (from Cook’s Illustrated)
Makes 1 9-inch tartTart Pastry (Pâte Sucrée)
1 large egg yolk (save the white for the filling, if you haven’t read the whole recipe yet) 1 tablespoon cream (whipping or whatever you have on hand) 1/2 teaspoon vanilla 1 1/4 cups flour 2/3 cup icing sugar
1/4 teaspoon salt 1/2 cup unsalted butter, cold, cubed 1. Whisk yolk, cream and vanilla together in a small bowl. 2. Combine flour, icing sugar, salt in food processor and then add butter cubes. Pulse until mixture looks like coarse cornmeal. 3. With machine running, add in the liquid mixture and continue processing until it all comes together. Press into a round, cover in plastic wrap, and chill for at least an hour. 4. On floured work surface or between parchment/wax paper/plastic wrap, roll out to 11-inch round. Roll it around your pin and transfer to the tart pan. Press it gently in, making sure to push all the way up the sides, etc. Use extra dough to patch cracks. Freeze on a cookie sheet for 30 min (unless you’re using a pan without a removable bottom, in which case you can skip the sheet!) 5. To blind bake, heat the over to 375. Cover the tart dough with a greased sheet of aluminum foil weighted with pie weights. Bake 20-25 min. until tart appears dry and edges are golden. Remove foil and bake another 5+ minutes until sides are golden brown. Cool on rack. Filling
6 tablespoons unsalted butter 1 egg 1 egg white
1/2 cup sugar (this can vary. With fresh you could get away with a little less, with frozen you might need to add a little more. Taste your raspberries and make the call.)
1/4 teaspoon salt 2 teaspoons vanilla 1/4 teaspoon grated lemon zest 1 1/2 teaspoons lemon juice 2 tablespoons Wondra flour (but can use regular flour in a pinch, just use less. May taste a bit more floury. Such is life.) 2 tablespoons whipping cream (or whatever you used earlier) 2 cups raspberries (or enough to fill the bottom of the tart) 1 teaspoon Kirsch or framboise, optional 1. While the tart shell is cooling, brown the butter over medium heat (essentially, melt the butter in a light-bottomed pot, swirling or stirring occasionally, until the milk solids at the bottom turn golden brown and smell nutty. This will take a few minutes so be patient.). Immediately pour butter into a heatproof bowl to stop it from burning and let it cool until just warm. 2. In a medium bowl, whisk the eggs, sugar and salt until light colored (a minute or so). Whisk in warm browned butter until combined; then whisk in vanilla, and lemon zest and juice. Whisk in Wondra flour, and then the cream (and liqueur, but honestly, it isn’t necessary) until combined.
3. Arrange berries either prettily or in a jumble in the bottom of the tart shell, then gently pour the filling over top, making sure to get the edges. 4. Bake on a cookie sheet for 30 minutes until fragrant, deep golden brown and set, with some bubbling on the edges. Cool for at least an hour before serving. Unlike some tarts, this one stands on its own – no whipping cream, etc., required for serving.
Links for Jessica that hopefully you’ll like too!
Best TED talk ever – Speaker invents 100 contemporary artists and their work = hilarity
Kim pointed me in the direction of a blog solely dedicated to grilled cheese. Yum!
A Swedish apartment I want.
Soft, sun-drenched photography.
*Title of this post from Flume by Bon Iver. Download the Daytrotter session. Listen on repeat.