gluten free brown butter blackberry tart

gluten free brown butter blackberry tart

• 16 Sept 2019

Last month I saw a version of this brown butter tart on instagram. I was intrigued, so I bookmarked the original Bon Appetit recipe, which had received many favourable reviews, to make at a later date. That later date occurred last weekend. 



The original recipe used raspberries but as I had blackberries in the freezer, that's what I used. I also used my own shortbread crust, one I've used many times before but at the last minute decided to make it gluten free.



I kept my fingers crossed that the GF crust would be sturdy enough hold up in the fluted tin.



As you can see the tart did crumble a bit when it was unmoulded but my problem was the filling. I think it had too much butter and not enough flour. The butter seeped through the crust and I ended up with horror of horrors, the dreaded soggy bottom! Unfortunately not every bake is successful, but I still took the tart into work. 


Here's the recipe for you. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Gluten Free Brown Butter Blackberry Tart adapted from this recipe
Crust
100g unsalted butter
¼ cup caster sugar
½ teaspoon vanilla extract
3/4 cup GF plain flour
1/4 cup almond meal
Pinch of salt

Filling
110g unsalted butter, diced
½ cup caster sugar
2 large eggs
Pinch salt
¼ cup GF plain flour
1 teaspoon vanilla extract
350g frozen blackberries

Method
Position rack in centre of oven and preheat to 190°C. Place all the crust ingredients into the bowl of a food processor. Whiz until a soft dough forms around the blade. Transfer dough to 8 inch square tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan or if you like you can roll the dough out between 2 sheets of baking paper before transferring to the tart shell.

Bake crust until golden, about 15 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

While the crust is in the oven, cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often. When browning butter, use a saucepan with a light-coloured bottom so that you can gauge the colour of the butter. Immediately pour browned butter into glass measuring cup. 

Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Carefully pour browned butter mixture evenly over the tart shell. Arrange berries, pointed side up and close together. Place tart on a baking sheet and bake tart until filling is puffed and golden and tester inserted into centre comes out clean, about 45 minutes. Cool tart completely in pan on rack. When cool, remove tart pan sides. Just before serving, dust lightly with icing sugar then cut into slices to serve.

The tart can be made the day ahead, stored in an airtight container.

Despite my reservations, this was a hit at work but I wasn't happy with the filling and the soggy bottom it created. I have plans to make a non GF version, with a rejigged filling, so stay tuned as the tart will probably reappear sometime during Christmas Week.

See you all again soon with some more baking from my kitchen.

Bye for now,

Jillian