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Raspberry Tart with Browning Butter and Framboise Recipe

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4 from 7 reviews

This elegant Raspberry Tart combines a tender, buttery pastry crust with a rich browned butter custard filling and fresh raspberries arranged on top. The tart pastry is carefully pre-baked to a golden crisp and then filled with a luscious, aromatic custard infused with vanilla, almond, lemon, and a splash of framboise or kirsch. The fresh raspberries add a vibrant burst of flavor and color, making it perfect for dessert or special occasions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Tart Pastry

  • 1 large egg yolk (save the white for the filling)
  • 1 Tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups unbleached all-purpose flour (5.5 ounces)
  • 2/3 cup confectioner’s sugar (2.4 ounces)
  • 1/4 teaspoon fine sea salt
  • 4 ounces unsalted butter (diced into 1/2″ cubes)

Filling

  • 6 Tablespoons unsalted butter (3 ounces)
  • 1 large egg
  • 1 large egg white
  • 1/2 cup granulated sugar (4 ounces)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon framboise or kirsch (cherry brandy or substitute)
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon lemon zest
  • 1 1/2 teaspoons lemon juice
  • 2 Tablespoons Wondra (quick-mixing flour)
  • 2 Tablespoons heavy cream
  • 12 ounces fresh raspberries

Instructions

  1. Make Tart Pastry Dough: Whisk together the egg yolk, heavy cream, and vanilla extract in a small bowl until combined. In a food processor bowl, pulse together the flour, confectioner’s sugar, and salt briefly to combine. Scatter the diced butter over the flour mixture and pulse 20 times in 1-second bursts until the mixture resembles coarse meal. Add the egg yolk mixture and pulse about 12 seconds until the dough just comes together. Remove the dough and flatten into a 6-inch disc, wrap in plastic wrap, and refrigerate for 1 hour.
  2. Roll and Chill Dough: Remove dough from refrigerator. Roll it out between two sheets of floured parchment paper into an 11-inch round. Carefully roll the dough onto a rolling pin and transfer it over a 9-inch tart pan with a removable bottom. Press the dough evenly into the fluted edges of the pan, patch any thin spots or breaks. Place the tart pan into the freezer for 30 minutes to chill the dough thoroughly.
  3. Blind Bake Tart Shell: Preheat oven to 375°F (190°C). Cover the frozen tart shell with buttered aluminum foil and fill with pie weights or dried beans to prevent shrinkage. Bake for 20–25 minutes until the crust loses its shine and starts to turn lightly golden. Remove weights and foil, and bake an additional 5–7 minutes until the edges are a deep golden brown. Allow the tart shell to cool.
  4. Prepare Tart Filling: Meanwhile, melt the butter in a small saucepan over medium-low heat, swirling occasionally, until the butter turns a medium golden brown, about 7 minutes. Be careful not to burn it. Pour the browned butter into a heatproof bowl and let cool slightly. In a medium bowl, whisk the egg and egg white until combined. Add the granulated sugar and salt, whisking for about 1 minute until well mixed. Slowly whisk in the browned butter, then add vanilla, framboise or kirsch, almond extract, lemon zest, and lemon juice. Whisk in Wondra flour followed by heavy cream until the filling is smooth and cohesive.
  5. Assemble and Bake Tart: Arrange the fresh raspberries tightly in the cooled tart shell, covering the bottom completely. Pour the prepared filling evenly over the berries. Place the tart on a baking sheet to catch any drips and bake for 30 minutes. Rotate the tart halfway through baking to ensure even cooking. The tart is done when the edges are bubbly and the top is puffed and a deep golden color.
  6. Cool and Serve: Remove the tart from the oven and cool completely on a wire rack. Allow at least 1 1/2 hours of cooling time, or up to 6 hours, to let the filling set properly before serving.

Notes

  • Wondra flour is a finely milled, quick-mixing flour that helps create a smooth custard; substitute with cornstarch if unavailable but expect slight texture differences.
  • Framboise or kirsch adds a subtle fruit and cherry flavor; if unavailable, you can omit or substitute with a teaspoon of raspberry or cherry liqueur.
  • Chilling the tart dough before rolling helps prevent shrinking during baking and ensures a tender crust.
  • Using pie weights or dry beans during blind baking keeps the crust flat and prevents bubbling.
  • Browned butter adds a nutty depth of flavor to the filling and should be watched carefully to avoid burning.
  • The tart is best served after cooling thoroughly to allow the filling to set.

Find it online: https://cheftinaskitchen.com/raspberry-tart-with-browning-butter-and-framboise-recipe/