Raspberry Brown Butter Tart Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Raspberry Brown Butter Tart

Read Directions
Add to Meal Planner

Add to Meal Planner


A perfect, buttery tart shell is only the beginning to this fruit-filled tart. The raspberries bake up warm and soft, surrounded by a deeply-flavored filling based on vanilla bean infused brown butter. The good news is the dough can be made ahead and frozen; you can form it into disk and freeze it that way, or you can chill the dough, roll it out and pat it into the tart pan. (Freezing it right in the tart pan makes it convenient to bake it straight from being frozen.) The filling can be made a day in advance and refrigerated, too. Baking in phases like this makes assembly and baking on the day you plan to serve the tart a simple process. (Also, other fruits, such as thin wedges of peaches or pears, can be substituted.) Uses KitchenAid® Stand Mixer and Sifter + Scale Attachment.


  • 1/2 cup unsalted butter (ice cold)
  • 1 1/4 cups all purpose flour (+2 Tbs)
  • 1/4 cup granulated sugar
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons heavy whipping cream
  • 1 large egg yolk
  • 4 tablespoons unsalted butter
  • 1/2 vanilla bean
  • 1/4 cup granulated sugar (+1 Tbs)
  • 1/4 cup all purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 large egg (at room temperature)
  • 2 cups fresh raspberries
  • confectioners’ sugar (for dusting)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Sifter + Scale Attachment; One 4-in/10-cm by 13-in/33-cm fluted tart pan with a removable bottom; 2 sheets parchment paper; rolling pin; large rimmed baking sheet; pie weights (or use dried beans or rice); small offset spatula
    2. Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® mixer fitted with the flat beater. Place the scale lid on top. Weigh the 1/2 cup (4 oz) butter, cut it into small cubes, place it into a small bowl and refrigerate it while you weigh and prepare the other ingredients.
    3. With the ingredient valve in the closed position, weigh the flour (5.8 oz), sugar (1.75 oz) and salt (0.03 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. While mixing, scatter the ice-cold butter over top, and mix on medium-low speed until the mixture looks pale yellow and sandy, about 2 minutes.
    View 10 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    Sodium5% DV125mg
    Fat31% DV20g
    Protein8% DV4g
    Carbs12% DV37g
    Fiber12% DV3g
    Calories340Calories from Fat180
    Total Fat20g31%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat180
    Total Carbohydrate37g12%
    Dietary Fiber3g12%
    Vitamin A15%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags