Notice how raspberry is the first word in the title? That’s because this tart recipe is all about the fruit. Yes, there’s a rich tart dough made with egg yolk and cream. And yes, it’s slathered with an amazing filling of vanilla browned butter and crème fraîche. But the filling is more of a flavourful base to support and contrast with all the bright fruit. Now, don’t skimp and use extract instead of a vanilla bean when making the filling. You won’t get the same depth of flavour as you do when you brown the seeds and pod along with the butter. You can, however, feel free to change up the fruit. You can use other berries, or even cherries that have been pitted—just cut them in half and toss with about two tablespoons of sugar. 
Ingredients
Tart dough
- 1-1/4 cups plus 2 tablespoons unbleached all-purpose flour
- 1/8 teaspoon sea salt
- 1/4 cup sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 2 to 3 tablespoons cold heavy cream
- 1 egg yolk
Brown butter filling
- 1/2 vanilla bean
- 4 tablespoons unsalted butter
- 1/4 cup plus 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 1 large egg, at room temperature
- 1/4 cup unbleached all-purpose flour
- 2 heaping tablespoons crème fraîche
- 1 pint (about 2 cups) fresh raspberries
