Blueberries in Browned Butter Tart
One 9-inch Tart
Dough for one 9-inch tart shell (I recommend using an all-butter recipe)
½ cup Blueberry Jam (Now is the time to use your jam you made with last summer’s berries!)
1 cup fresh (or frozen) whole blueberries (If using frozen, let them sit at room temperature at least fifteen minutes before using and also increase your baking time by five minutes)
6 ounces (12 Tbsp) unsalted butter.
3 large eggs
¾ cup granulated sugar
½ cup dark brown sugar
½ cup all-purpose flour
½ tsp fine sea salt
1 Tbsp freshly grated orange zest
1 tsp vanilla paste
1) Roll out your tart dough to 1/8” thickness and press into a tart pan with a removable bottom. Chill the dough in the pan while you heat your oven to 375 degrees. Spray a piece of aluminum foil with baking spray and tuck into the chilled tart pan to hold the pastry in place as it bakes. Bake the shell for 18 minutes, remove the foil and bake for an additional 5-6 minutes until the bottom of shell appears dry and is just starting to brown. Remove the shell from the oven and let cool slightly.
2) While the shell is baking, prepare your custard. Start with browning your butter in a small sauté pan, heating the butter until it stops foaming and is just beginning to smell nutty and offering up a bit of browned milk solids. Pour the browned butter into a glass one-cup measuring bowl to cool slightly.
3) In a medium sized bowl, whisk together the three eggs, the two sugars, the salt, the orange zest and the vanilla paste. Slowly whisk in the browned butter until the mixture is smooth and shiny.
4) Spread your best blueberry jam into the bottom of the cooked shell. Top with the whole berries trying to keep them in a single layer. Finally, pour the prepared custard over the berries.
5) Bake the tart for 30 to 40 minutes until the top is slightly puffed in the middle and the edges are starting to brown.
6) Remove the tart from the oven and let cool completely on a wire rack before removing the rim of the tart pan. Serve plain or topped with a spoonful of vanilla bean, cinnamon or ginger ice cream.
