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Browned Butter Blueberry Tarts
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Browned Butter Blueberry Tarts Recipe adapted from Gesine Bullock-Prado via Dessert First Girl For the crust I used the leftovers from here, but you are also welcome to make the crust from Dessert Girl's post. Filling: | |
2 large | eggs |
1/2 cup (100 g) | sugar |
1/2 tsp | vanilla bean paste |
1/2 tsp | salt |
1/4 cup (30 g) | flour |
1/2 cup (115 g) | unsalted butter |
1 pint (340 g) | blueberries |
Crust:
- If you're using up dough leftovers like I was, let the dough defrost in the fridge overnight. Flour the counter and roll out the dough to about 1/4" thickness. Cut out circles of dough to fit into mini tart pans, press it in and dock the bottom with a fork. Let the prepared pans rest in the fridge or freezer for 15-20 minutes while you preheat the oven to 350F. (Otherwise just use your own crust and pre-bake it like I did).
- Fill your tart pans with parchment paper (I like to crumple it up so that it fits into the pans better) and pie weights/beans/rice and pre-bake for 15 minutes or just until the bottoms no longer look wet. In the mean time, make your filling.
Filling:
- Combine eggs, sugar, vanilla, and salt in a medium bowl and whisk together.
- Sift flour over the mixture and carefully fold in.
- Place butter in a medium saucepan and melt over medium-high heat until melted. Continue cooking until butter has lightly browned and begins to smell nutty. Keep a careful eye on it because once it starts browning it can burn really quickly and become unusable. Remove from heat and let cool slightly.
- Pour browned butter into egg mixture and whisk to combine.
- Divide blueberries among the tart tins. Pour the butter mixture over the berries until they are just covered.
- Bake tarts for 20-25 to minutes, until the top crust is browned and filling is bubbly.
- Let it cool completely before removing from the tart tins or you'll end up burning your hands. Ask me how I know that.
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