Since this summer, I’ve been waiting (but why?) to make this browned butter, raspberry tart.

You start by making a tart crust (simple, really, just sugar, flour, flavorings, and melted butter). Then, place inside (after baking) your raspberries. Simple, right?

An egg, brown butter, and vanilla filling gets poured in and around the berries, then you set the tart to bake at 375 degrees for 40 minutes. It’s a simple recipe with that complex, nutty, special flavor that brown butter lends anything it kisses.

Slice after cooling, and enjoy.

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