Brown Butter Tart with Blackberries

Name: Brown Butter Tart with Blackberries
Total time: PT0D0H0M
Yield: makes five 4-inch tarts
Ingredients: 6 tbsp. unsalted butter, cubed; 3 tbsp. water; 1 tbsp. canola oil; 1 tbsp. sugar; 1 ⁄ 8 tsp. kosher salt; 1 cup flour; 1 ⁄ 4 cup sugar; 3 tbsp. cornstarch; 1 tbsp. flour; 1 ⁄ 8 tsp. salt; 3 egg yolks; 1 1 ⁄ 2 cups milk; 2 tbsp. butter, cubed and chilled; 1 tsp. vanilla extract; 5 cups blackberries

Serves
makes five 4-inch tarts

INGALLS PHOTOGRAPHY

Parisian chef Paule Caillat melts butter in the oven for a fast, versatile tart crust with intense nutty flavor that pairs beautifully with pastry cream and fresh berries.

Ingredients

For the Crust

6 tbsp. unsalted butter, cubed
3 tbsp. water
1 tbsp. canola oil
1 tbsp. sugar
¹⁄₈ tsp. kosher salt
1 cup flour

For the Filling

¹⁄₄ cup sugar
3 tbsp. cornstarch
1 tbsp. flour
¹⁄₈ tsp. salt
3 egg yolks
1 ¹⁄₂ cups milk
2 tbsp. butter, cubed and chilled
1 tsp. vanilla extract
5 cups blackberries

ADVERTISEMENTAD

Instructions

Step 1

Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart). Using a fork, prick dough all over. Bake until cooked through, 10–12 minutes; let cool.

Step 2

Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt. saucepan until smooth. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat and slowly whisk in butter until smooth; stir in vanilla extract and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours. To serve, spread pastry cream evenly over tart shells and garnish with blackberries. Chill tarts until ready to serve.

Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart). Using a fork, prick dough all over. Bake until cooked through, 10–12 minutes; let cool.
Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt. saucepan until smooth. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat and slowly whisk in butter until smooth; stir in vanilla extract and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours. To serve, spread pastry cream evenly over tart shells and garnish with blackberries. Chill tarts until ready to serve.