If, upon reading the title of this post, that this tart sounds oddly familiar, you wouldn’t be wrong. I posted about turning it into bars a couple years back, and it’s been on my roster of easy fruit tarts ever since. I love it for so many reasons, the least of which include that it’s beyond easy to put together, wildly adaptable, and is delicious served either warmed or chilled.
The only thing I will concede about this recipe is that it has you brown butter. And while I definitely believe brown butter makes everything better, it’s a bit tricky to nail. If you’ve never done it before, or have attempted to figure it out by sight, you might find, as I did, that it’s harder than it seems. Browning butter takes a good 10-12 minutes depending on size, stove, etc, so the fact that there are a lot of variables in it make it hard to give one, decisive instruction. Even further, butter goes from perfectly browned to burnt milk solids very quickly, so it’s easy to burn it, or conversely, remove it from heat too early on. However, I don’t mean for any of this to deter people. Rather, it’s to convey that I’ve found it to be a slightly fickle process, and not to stress too much about it. I often remove mine slightly earlier than the Google Image results for “browned butter” indicate I should, but the tart still has turned out spectacularly every time. I mean, do you really think someone is going to take a bit of this and think, “Gross, there are burnt milk solids in this!”? No, they’re going to be excited about eating a delicious tart. And an extremely pretty one at that! Seriously, I must have taken twenty photos of just the tart shell with the fruit laid out, it looked so nice. I kind of felt like one of those parents who just can’t get over how adorable their children are. But in baking. Totally normal.
Apricot and Nectarine Brown Butter Tart
adapted from Bon Appetit
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt
- Position rack in center of oven and preheat to 375°F.
- Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl.
- Add flour and salt and stir until incorporated.
- Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan. [As mentioned above, I use a 1/3 cup measurer to smooth the crust out]
- Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
- Whisk sugar, eggs, and salt in medium bowl to blend.
- Add flour and vanilla, and whisk until smooth.
- Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes.
- Immediately pour browned butter into glass measuring cup.
- Gradually whisk browned butter into sugar-egg mixture, until well blended.
- Arrange fruit, laid on its side and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. Can be made 1 day ahead. Cover and store at room temperature.