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BAKED RASPBERRY TART

SERVES 8 TO 10

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The most common brand of instant flour is Wondra; it is sold in canisters in the baking aisle. To minimize waste, reserve the egg white left from making the tart pastry for use in the filling. If your raspberries are either very tart or very sweet, adjust the amount of sugar in the filling by about a tablespoon or so. This tart is best eaten the day it is made. See the sidebar that follows the recipe.

 

6	tablespoons unsalted butter
1	large egg plus 1 large white
½	cup (3½ ounces) plus 1 tablespoon sugar
¼	teaspoon salt
1	teaspoon vanilla extract
1	teaspoon kirsch or framboise (optional)
¼	teaspoon grated lemon zest plus 1½ teaspoons juice
2	tablespoons instant flour
2	tablespoons heavy cream
10	ounces (2 cups) raspberries
1	recipe Classic Tart Dough, partially baked and cooled

 

1. Adjust oven rack to middle position and heat oven to 375 degrees. Melt butter in small saucepan over medium heat, swirling occasionally, until butter is browned and releases nutty aroma, about 7 minutes. Transfer butter to small bowl and let cool slightly. Whisk egg and white in medium bowl until combined. Add sugar and salt and whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined, then whisk in vanilla, kirsch, if using, and lemon zest and juice. Whisk in instant flour, then whisk in cream until combined.

2. Distribute raspberries in single tightly packed layer in bottom of cooled prebaked tart shell. Pour filling mixture evenly over raspberries. Bake tart on baking sheet until fragrant, filling is set (it does not jiggle when shaken) and bubbling lightly around edges, and surface is puffed and deep golden brown, about 30 minutes, rotating baking sheet halfway through baking. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.