I am sad to say that most people my age have never experienced the glory of browned butter; most have yet to experience the nutty richness of slightly burned milk solids. Tragic, I know.
What is browned butter?
Browned butter is simply melted butter that, after slow heating, has lost water due to evaporation. Once the water begins to leave, the milk solids gradually begin to toast. The result? A golden, fragrant vat of caramelized bliss.
The awesome thing about browned butter is that it lends itself equally well to savory and sweet dishes. It rounds out the flavors of pastas, veggies, cookies and pastries alike.
This recipe pairs fresh, California blackberries with a luscious browned butter custard, all baked in a flaky tart shell adapted from my favorite food blog, Sprinkle Bakes.
The result? A pastry blending the caramelized tartness of roasted blackberries with the round and subtle nuttiness of browned butter.
What are you waiting for? Go go go!
10 tablespoons softened butter
1/2 cup granulated sugar
2 ½ cups all-purpose flour
1 1/2 tsp sea salt
1 tsp vanilla extract
Dash of cinnamon
In the bowl of a stand mixer, cream butter and sugar until fluffy. Add in eggs and vanilla and mix until incorporated, scraping the sides of the bowl intermittently.
Add flour, a half a cup at a time, along with cinnamon and salt. Mix until dough comes together.
Turn dough out onto a flowered surface and bring together with hands. Shape into a flat disk and cover with plastic wrap. Refrigerate for one hour.
Preheat oven to 350 degrees. Line the base of a 9″ tart pan with parchment paper.
Remove dough from fridge and roll out on a flowered surface. Place into prepared pan and trim excess.
Bake crust for 15-20 minutes, until slightly puffy and golden.
Allow to cool on counter while preparing fruit.
2 1/2-3 cups fresh blackberries, rinsed and dried
1/2 cup butter
1/2 cup sugar
1/4 cup flower
1 tsp salt
Mix flour, sugar, salt, allspice and eggs in a medium bowl until slightly frothy. Set aside.
Melt butter in a saucepan on the stove. Stir continuously until browned, 8-10 minutes. Do not neglect your butter! It can burn in a split second.
Pour browned butter into egg mixture SLOWLY and mix quickly to incorporate.
Spread blackberries evenly over the prepared tart shell. Pour browned butter mixture over the berries until pan is almost full. You may not need all of it! It depends on the size of your pan.
Place prepared tart in heated oven and bake for 30-35 minutes until edges are slightly golden. If the edges begin to brown too much, cover with tin foil.
The browned butter filling tends to expand as the eggs cook and your tart shell may overflow while baking. Just place a cookie sheet underneath to catch any drippings.
Remove from oven and allow to cool completely before slicing and eating!
I have also made this recipe with nectarines, peaches and plums!