Raspberry Tart with Browning Butter and Framboise Recipe

If you are looking for a dessert that combines elegance, flavor, and a touch of sophistication, you have to try this Raspberry Tart with Browning Butter and Framboise Recipe. The rich flavors of browned butter and the bright tang of framboise complement the fresh raspberries perfectly, resulting in a tart that is both luscious and irresistibly flaky. Every bite bursts with a harmony of textures and tastes, making it a showstopper for any occasion where you want to impress or simply indulge yourself.

Ingredients You’ll Need

This Raspberry Tart with Browning Butter and Framboise Recipe relies on simple, essential ingredients that each play a crucial role in delivering its stunning flavor and texture. From the buttery crust to the zesty filling, every component brings something special to the table.

• 1 large egg yolk: Used in the crust for richness and binding without weighing it down.
• 1 Tablespoon heavy cream: Adds moisture and tenderness to the tart dough.
• 1/2 teaspoon vanilla extract: A fragrant touch that enhances both crust and filling flavors.
• 1 1/4 cup unbleached all-purpose flour (5.5 ounces): The structural backbone of the tender tart shell.
• 2/3 cup confectioner’s sugar (2.4 ounces): Sweetens the crust delicately without grittiness.
• 1/4 teaspoon fine sea salt: Balances sweetness and heightens all dessert notes.
• 4 ounces unsalted butter (diced): Chilled butter creates that flaky, melt-in-your-mouth crust texture.
• 6 Tablespoons unsalted butter (3 ounces): For browning; adds a nutty depth to the filling.
• 1 large egg: Provides structure and richness to the filling.
• 1 large egg white: Adds lightness and binds the filling ingredients.
• 1/2 cup granulated sugar (4 ounces): Sweetens and aids browning of the filling.
• 1/4 teaspoon fine sea salt: Enhances and balances the filling flavors.
• 1 teaspoon vanilla extract: Gives warmth and rounds out the flavor profile.
• 1 teaspoon framboise or kirsch: A boozy fruity note that pairs exquisitely with raspberries.
• 3/4 teaspoon almond extract: Adds a subtle nutty aroma and depth to the filling.
• 1/4 teaspoon lemon zest: Brightens and lifts the filling’s flavor.
• 1 1/2 teaspoons lemon juice: Provides a fresh, tart contrast to the rich butter.
• 2 Tablespoons Wondra: A fine flour that helps thicken the filling without grit.
• 2 Tablespoons heavy cream: Contributes creaminess and smooth finish to the filling.
• 12 ounces fresh raspberries: The star of the dish, bursting with juicy sweetness and vibrant color.

How to Make Raspberry Tart with Browning Butter and Framboise Recipe

Step 1: Prepare the Tart Pastry

Start by whisking together the egg yolk, heavy cream, and vanilla extract in a small bowl. This mixture ensures your crust will be rich yet tender. Next, pulse flour, confectioner’s sugar, and salt briefly in a food processor to combine. Scatter diced butter on top and pulse until the mixture resembles coarse meal, creating those flaky layers we dream about. Add the egg mixture and pulse just until the dough clings together. Chill this dough flattened into a disc to make rolling easier later.

Step 2: Roll and Bake the Crust

Once chilled, roll the dough between floured parchment sheets into a perfect 11-inch circle. Carefully transfer it to a 9-inch tart pan, pressing it into the fluted edges and patching any tears to maintain structure. Freeze the crust for at least 30 minutes — this crucial step keeps the shape during baking. Preheat your oven to 375°F. Line the crust with foil and fill with weights or dried beans to prevent puffing, then blind bake until it loses its shine and barely turns golden. Remove foil and weights, then bake a bit longer until the edges are a golden brown.

Step 3: Brown the Butter for the Filling

While the crust cools, melt 6 tablespoons of unsalted butter over medium-low heat, swirling frequently until it turns a warm golden brown and smells nutty. This deeply flavorful browned butter is the heart of the filling, lending a rich complexity that sets this tart apart.

Step 4: Mix and Bake the Filling

In a medium bowl, whisk the whole egg and egg white until combined. Add sugar and salt, whisking well for smoothness. Next, carefully whisk in the browned butter until fully incorporated. Then add vanilla extract, framboise (or kirsch), almond extract, lemon zest, and lemon juice to brighten the flavor. Whisk in Wondra and heavy cream to create a smooth custard base. Arrange fresh raspberries tightly in the cooled tart shell, pour the filling over the berries, then bake the tart on a baking sheet for approximately 30 minutes until bubbly, golden, and puffed. Rotate halfway through baking for even color and doneness.

Step 5: Cooling and Serving Prep

Once baked, cool the tart completely on a wire rack for at least 90 minutes or up to 6 hours. This resting period is essential to let the filling set perfectly and flavors to develop fully.

How to Serve Raspberry Tart with Browning Butter and Framboise Recipe

Garnishes

Finish your tart with a light dusting of powdered sugar to add a delicate sweetness and an elegant look. Fresh raspberry sprigs or edible flowers also add a charming, natural touch that complements the tart’s vibrant colors.

Side Dishes

This tart shines beautifully on its own, but pairing it with lightly whipped cream or a scoop of vanilla bean ice cream takes the experience to another level. For a brunch twist, serve alongside a simple arugula salad with toasted nuts to balance sweetness with a peppery bite.

Creative Ways to Present

Try slicing the tart into rustic wedges and placing each piece on a small dessert plate with a drizzle of warm fruit coulis or framboise reduction. Presenting it family-style on a decorative wooden board also invites sharing and makes your Raspberry Tart with Browning Butter and Framboise Recipe the centerpiece of any gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover tart covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though the flavors often intensify after resting overnight.

Freezing

If you want to enjoy this Raspberry Tart with Browning Butter and Framboise Recipe at a later date, you can freeze it for up to one month. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving for best texture.

Reheating

To warm up previously baked tart slices, place them in a preheated oven at 325°F for 10 to 15 minutes. This brings back that just-baked freshness without sogginess, perfect if you want a cozy treat anytime.

FAQs

Can I substitute framboise with another liqueur?

Absolutely! While framboise lends a delicate raspberry note, you can swap it with kirsch, raspberry vodka, or even a fruit-forward brandy to keep the flavor profile complementary.

What if I don’t have Wondra baking flour?

Wondra is fine-milled to prevent grit, but if you don’t have it, you can use a small amount of cornstarch or cake flour as a substitute to achieve a smooth filling texture.

Can I prepare the tart dough in advance?

Yes! The dough can be made up to two days ahead and refrigerated, or frozen for longer storage. Just make sure to wrap it tightly to prevent drying out.

Why is the browned butter so important in this recipe?

Browned butter adds nutty, caramel-like depth that elevates the entire tart. It’s a simple step that transforms an ordinary filling into something truly special.

How ripe should the raspberries be?

Choose fresh raspberries that are plump, bright red, and firm but not hard. Overripe berries may release too much juice and affect the tart’s texture.

Final Thoughts

If you’re ready to create a dessert that’s both show-stopping and deeply satisfying, the Raspberry Tart with Browning Butter and Framboise Recipe is your new best friend. It combines straightforward ingredients with sophisticated technique, resulting in a tart that’s bursting with flavor and charm. Give it a try at your next special occasion or whenever you crave a truly memorable treat — trust me, your taste buds will thank you!

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