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 an…
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.
- 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
- 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.
- 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.
|Calories340Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.