Brown Butter-Cranberry Tart

Name: Brown Butter-Cranberry Tart
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 828 milliliters fresh or frozen cranberries; 1 large egg yolk; 3 larges eggs; 59 milliliters all-purpose flour; 355 milliliters all-purpose flour; 59 milliliters heavy cream; 1 teaspoon finely grated lemon zest; 0 teaspoons salt; 1 teaspoons salt; 473 milliliters sugar; 2 Tbsps sugar; 1 stick cold unsalted butter, cut into 1/2-inch pieces; 2 sticks unsalted butter; 1 vanilla bean, split, seeds scraped; 59 milliliters water

Brown Butter-Cranberry Tart might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 509 calories. This recipe serves 10. A mixture of flour, egg yolk, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 4 hours and 40 minutes.

Instructions

In a food processor, pulse the flour with the sugar and salt.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is the size of small peas. In a small bowl, whisk the cream with the egg yolk.

Ingredients you will need

Egg Yolk

Butter

Cream

Peas

Equipment you will use

Whisk

Bowl

Pour the cream mixture into the food processor and pulse until moist crumbs form. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate for about 30 minutes, or until chilled.

Ingredients you will need

Cream

Wrap

Equipment you will use

Food Processor

Preheat the oven to 37

Equipment you will use

Oven

On a lightly floured work surface, roll out the pastry 1/8 inch thick. Fit the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhanging pastry. Patch any cracks with the pastry trimmings. Refrigerate the tart shell for about 30 minutes, or until it is chilled.

Ingredients you will need

Roll

Equipment you will use

Tart Form

Line the tart shell with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for about 25 minutes, until the rim is lightly golden.

Equipment you will use

Oven

Remove the foil and weights and bake for about 10 minutes longer, until lightly golden all over. Set the tart pan on a baking sheet.

Equipment you will use

Baking Sheet

Oven

Tart Form

Aluminum Foil

In a small skillet, melt the butter with the vanilla bean and seeds. Cook over moderately high heat until the butter starts to turn golden and smells nutty, about 4 minutes.

Ingredients you will need

Vanilla Bean

Butter

Seeds

Equipment you will use

Frying Pan

Remove from the heat and let cool for 5 minutes.

In a medium bowl, whisk the eggs with 1 cup plus 1 tablespoon of the sugar and the lemon zest. Strain the brown butter into the egg mixture and whisk until incorporated.

Ingredients you will need

Lemon Zest

Butter

Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in the flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Pour the filling into the tart shell and bake for about 25 minutes, until golden and set.

Equipment you will use

Oven

Transfer to a rack to cool, about 2 hours.

In a saucepan, combine the remaining 1 cup of sugar with the cranberries and water. Bring to a simmer over moderately high heat and cook until the cranberries have just split and the sugar is dissolved, about 4 minutes. Scrape the cranberries into a bowl and refrigerate until cool, about 1 hour.

Ingredients you will need

Cranberries