Two, Four, Six, Eight...

Who do we appreciate! Teachers! Teachers!
Yaaaaaay, teachers!
Surprisingly, when we parents offered to don outfits with kicky little skirts and take up our pom poms, these wise educators opted instead for a lunch of homemade goodies. Yay, teachers!*

Given the spread they got today, it's no wonder these folks put up with our kids so cheerfully all year. Luckily, you don't have to spend thousands of hours with my daughter to have your reward. Enjoy!

Brown Butter Raspberry Tart

Adapted from Bon Appetit's June 2009 issue.

by Sharon Graves

Prep Time: 30 minutes, plus 1 hour chilling time

Cook Time: 45-50 minutes

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Ingredients

For the Crust:

• 1/3 c. sugar
• 1 c. plus 1 Tbs. flour
• generous pinch of salt
• 7 Tbs. butter, melted
• 1/2 tsp. vanilla extract

For the Filling:

• 1/2 c. sugar
• 2 large eggs
• generous pinch of salt
• 1 tsp. vanilla extract
• 1/4 c. flour
• 1/2 c. butter, diced
• 2 or 3 6 oz. containers of fresh raspberries

Instructions

To make the Crust:

Using rubber spatula, mix sugar, flour and salt in a medium bowl. Add melted butter and vanilla and stir until incorporated. Transfer dough to a 9 or 10 inch tart pan** with removable bottom.

Using your fingers, press dough evenly onto sides and bottom of pan. Put the pan into the fridge for 30 minutes or up to a few hours.

Preheat oven to 350. Bake crust for about 14 or 15 minutes, until light golden brown. Allow crust to cool. Keep the oven hot.

To make the Filling:

Arrange raspberries, pointed side up, in concentric circles on cooled crust. Set aside.

Whisk sugar, eggs, salt and vanilla in a medium bowl to blend. Add flour and whisk until smooth. Set aside.

Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn!), stirring often. This should take about 6 minutes. Immediately pour the browned butter into a glass measuring cup, and allow to cool for a few minutes.

Gradually whisk the butter into the sugar-egg mixture; whisk until well blended. Carefully pour browned butter mixture evenly over the berries.

Place tart on rimmed baking sheet. Bake until filling is puffed and golden, about 35-40 minutes. Cool completely in pan on a baking rack. Remove from pan, cut into wedges and serve.

NOTE:

This crust uses melted butter, which is kind of heresy in the pastry world, which is all about cutting in cold butter/lard and making a flaky crust, but I have to say that this is unbelievably easy and so tasty! It's crispy and buttery and great. I may never go back.

* I really appreciate not having to pick up pom poms.
** If you use a 10 inch pan, the amount of crust will still work, but you might want to add a little extra of everything to make a little more. Also you will definitely need 3 baskets of raspberries.