Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.
One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.
INGREDIENTS
- 1 stick butter
- 1 tsp vanilla
- 1 C AP flour
- 1/4 C granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- OPTIONAL: 1/4 C oatmeal plus 1 egg
STEP BY STEP
- Melt butter in a sauce pan over low heat until the milk solids turn brown
- Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
MAKING YOUR TART - Add vanilla to the brown butter, and set aside
- In separate mixing bowl sift together flour, sugar, salt and baking powder.
- At this point, you may optionally add the oatmeal
- Mix brown butter mixture into your flour mixture
- Add the egg also, if you have added oatmeal
- Mix together till crumbly
- Press into a tart pan with a removable bottom
You can use plastic wrap to make pressing easier - Press dressing up the side as well
- Chill for about 30 minutes
- Dock the crust (poke holes with a fork so it doesn’t puff up
- Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
- Bake 350º for 15 – 20 minutes
- Remove paper and the pebbles and cook another 5 minutes
Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.
- Blueberries
- Lemon tart
- Sliced apple tossed with sugar and cinnamon
- Strawberry and rhubarb tossed with sugar
Use the link above to explore different tart fillings.
