This entry is a tragic story of multiple acts of burning.
To make the filling for this tart, you arrange raspberries in a concentric pattern inside a baked tart shell, and then pour over a batter made mostly of browned butter, eggs, vanilla, sugar, etc. When making the browned butter (you cook the butter in a small skillet over medium heat until it's browned and nutty) the first time, I totally burned it. I just walked away and when I came back to the stove it was black butter. Luckily, I had more butter to brown and this time I kept an eye on it.
To make the crust, which is kind of a cookie crust, you mix melted butter with flour, sugar, and vanilla and press it into the pan. You blind bake it for ten minutes or so, and then add the raspberries and filling batter and bake it again.
I followed the recipe directions exactly, but didn't check on the tart until it was supposed to be fully baked, and when I opened the oven at the time specified by the recipe, the tart crust was completely burned. I later read the reviews of the recipe online and learned this was a common problem with the recipe.
We still ate the tart. But still, I feel that even if the tart had not been burned, I would not consider it one of my great culinary achievements. The filling was good enough and tasted of raspberries, but it was nothing special. I was a little disappointed because this recipe was just featured in the June 2009 edition of Bon Appetit and for some reason I had really high expectations that it would taste fresh and wonderful and bursting with summer flavors.
Anyway, here's the link to the recipe if you're still inclined to make this burned, mediocre tart.
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