Brown Butter Fruit Tart

I love tarts. They look so pretty and taste great too. This one is elegant, unusual and delicious. Try it!

Crust

1 ½ cups flour

2 tbsp sugar

½ tsp salt

1 stick cold unsalted butter, cut into ½" pieces

¼ cup heavy cream

1 large egg yolk

Preheat over to 375F.

In a food processor pulse flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal. Pour cream and egg into the food processor and pulse until moist crumbs form. Turn pastry onto work surface and shape into a disc. Wrap in plastic and refrigerate 30 minutes.

Roll out pastry 1/8" thick and fit into a 10" tart pan with rem,ovable bottom.. Refrigerate 30 minutes. Line with foil and fill with pie weights or beans. Bake 25 minutes until rim is lightly golden. Remove weights and foil and bake another 10 minutes.

Filling and topping

1 ½ sticks unsalted butter

1 vanilla bean, split and seeds scraped

3 large eggs

2 cups plus 1 tbsp sugar

1 tsp finely grated lemon zest

¼ cup all purpose flour

¼ tsp salt

3 ½ cups fresh or frozen cranberries, blueberries or other fruit

¼ cup water

While the crust is baking, melt butter with vanilla bean and seeds over medium heat in small skillet until fragrant, lightly brown and nutty, about 4 minutes. Remove from heat and let cool for 5 minutes.

In a medium bowl, whisk eggs with 1 cup plus 1 tbsp. sugar and lemon zest. Strain butter into mixture and whisk until well incorporated. Whisk in flour and salt. Pour into tart shell and bake 25 minutes, until golden and set. Cool completely.

In a saucepan combine remaining 1 cup sugar with fruit over high heat and cook until sugar is dissolved, abuot 4 minutes. Refrigerate 1 hr.

To assemble, drain fruit and place on top of tart.