I love going to dinner parties for many reasons. First, I get to talk to my friends with the accompaniment of great food instead of "bump and grind" music, women in barely there sequin skirts and strobe lights. Secondly, I have the excuse to make unhealthy, labor intensive sides and desserts. Here is a recipe that is amazing and won an award on epicurious.com . This dessert is half way between a break and bake cookie and the "don't slam doors! I have a the leaning tower of Pisa in the oven" adventure. Anybody would be able to complete this recipe if they had a bit of time to do it. Thus, this is another recipe for those of us who want to fake it 'till we make it.

Brown Butter Raspberry Tart

Bon Appétit  | June 2009

by Lori Longbotham

Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpierecipes/recipes/food/views/Brown-Butter-Raspberry-Tart-353425#ixzz1OQnSNd4o

Crust:

• 7 tablespoons unsalted butter, melted
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract
• 1 cup plus 1 tablespoon all purpose flour
• Pinch of salt

Filling:

• 1/2 cup sugar
• 2 large eggs
• Pinch of salt
• 1/4 cup all purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, diced
• 2 6-ounce containers fresh raspberries

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preparation

For crust:
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

For filling:
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpierecipes/recipes/food/views/Brown-Butter-Raspberry-Tart-353425#ixzz1OQnOsK89