Brown Butter Blueberry Tart
The heat wave seems to be back, so time to start avoiding the kitchen again. However before the second round of craziness began I was able to clean out the rest of the blueberries I purchased from the market last week. I had reserved these with the intention of making a tart, and that’s exactly what happened for once. A long time ago I had made a brown butter tart, but it didn’t work out as well as I planned. This time I decided to add way less sugar and left out the vanilla to insure that the nuttiness of the brown butter shined through. Perfection!
2 cups fresh blueberries
1/4 cup sugar
2 large eggs
1/4 cup all purpose flour
1/2 cup unsalted butter, diced
- Prehat oven to 375
- Heat the butter in a small saucepan over medium heat. Once melted stir constant to insure the butter browns but doesn't burn. Set aside once the butter has turned a peanut butter shade.
- Meanwhile whip the sugar and eggs until light yellow, add the flour before slowing adding the browned butter. Mix everything together and then pour into a prepared 9in pie crust.
- Bake for 35minutes, the crust should be brown and the filling should be golden and bubbling around the edges. Serve warm!
For this recipe I used a standard butter crust that I had great success with in the past, although I was tempted to try a brown butter crust.
In garden news, I was finally able to harvest my first yellow squash! I also have two little black beauty eggplants growing, along with three Japanese eggplants, and more tomatoes/peppers than I care to count. I’m starting to research canning methods and right now I’m looking at the slow cooker method. If anyone has any suggestions, tips, or words of caution please leave them for me! This is totally new to me so I’m slightly nervous.