This gluten free brown butter tart is so utterly simple and so simply delicious. This is my go-to tart for every occasion, all throughout the year. The brown butter and almond filling marries with any fruit that happens to be in season. We have made it with tart fresh raspberries, juicy peaches, poached pears, black-skinned plums, thinly sliced apples, jarred black currants, boozy prunes and candied Amarena Cherries. My super-not-so-secret trick to making this tart spectacular is to create great depth of flavor in all of the ingredients; toast the nut flour, brown the butter. A little extra effort yields extraordinary results!
|Source||Recipe adapted Cook Street School of Culinary Arts|
1 hour, 10 minutes
Just in case, we have two recipes for a gluten free pie crust on our website. One uses our Cheatin' Wheat Gluten Free Flour and the other uses our Cheatin' Wheat Pie Crust Mix. Feel free to use whatever gluten free pie crust recipe you prefer. Just follow the instructions for preparing and rolling the shell to line a 9" deep dish pie plate. Chill the raw shell in order to blind bake the gluten free crust.
Preheat oven to 375°F.
Line the chilled crust with heavy duty aluminum foil, allowing a couple of inches to extend beyond the sides of the pan. Fill two-thirds full with dry beans or other pie weights.
Bake for approximately 30 minutes. Then remove from oven and gently remove the foil with the beans inside. Return the crust to the oven and bake for another 10 -20 minutes, until lightly browned all over.
Remove from oven and set aside to cool. You can blind bake your shells in advance and freeze the cooked shell.
Brown Butter Tart
Preheat over to 325°F.
In a medium sized bowl, whisk the eggs and sugar until well combined but not aerated. Slowly whisk in the brown butter. Add the toasted almond flour, salt and extracts. Whisk or stir to combine.
Pour the filling into the blind baked gluten free pie shell. Distribute the fruit over the top of the tart. The fruit will sink and settle in a bit.
Bake until the surface of the pie looks puffed, dry, lightly browned, and wiggles as a unit when you gently shake the pan (about 40 minutes).