Saturday, May 30, 2009

Brown Butter Blueberry Tart

I posted my results from a food terms quiz on Facebook a few days ago, and one of my friends responded with "Cook me a pie!"

Just to spite him, he's not getting a pie. He's getting a tart. TAKE THAT.

Brown Butter Blueberry Tart

This is going to my gaming group this evening: my adaptation of the Brown Butter Raspberry Tart from Bon Appétit's June 2009 issue. I switched blueberries in for the raspberries, and left out the berries completely in one quarter, using white chocolate chips as the "filling" instead. In case there's anyone who dislikes berries. Which, yes, is probable.

Tarts like this, where the crust is pressed into the pan, are perfect for smaller kitchens. No rolling out the crust! And like all recipes that call for a tart pan, I made this in a springform cake pan. Same removable bottom principle, but the springform is able to multitask a bit better. The tradeoff: it means that my tarts don't have a lovely fluted edge. I haven't had anyone complain yet.

What a great, simple way to let a batch of berries shine!

Brown Butter Blueberry Tart

Recipe: Brown Butter Raspberry Tart from Bon Appétit, June 2009

Space needed: Minimal
A couple of bowls (you could probably get away with one and just reuse the bowl you made the crust in to also make the filling), a saucepan, and a tart pan/other baking pan. I needed very little counter space for this.

Cost: Under $10
For the recipe as written, you'd be looking at about $9.00 for the whole thing. Most of that comes from the berries. Substituting a less expensive berry or finding a deal at a farmers' market would be an easy way to lower the price. Mine using blueberries came out to $5.

Recipe amounts: Butter - $1.25; Sugar - $0.25; Vanilla - $0.80; Flour - $0.30; Eggs - $0.30; Raspberries - $6.00

3 comments:

Javajem said...

Looks yummy!

Jim Vain said...

Hi Chacha: The tart looks great. I'm looking forward to making this for my wife. I just joined foodbuzz and was looking around & found your site. The photography of the food is excellent. I'm in Arbutus, Md., even though my page list my hometown as world and i haven't figured out how to change it yet. Thanks for the recipe.
Jim Vain

Karen said...

This looks like something my hubby would totally love....huge sweet tooth. I love your style of cooking.