Get the recipe for Brown Butter Cherry Tart from executive pastry chef Shannon Swindle of a.o.c. in LA
Prep Time:
1 hour, 30 minutes
Cook Time:
1 hour
Servings:
Ingredients
  • 10 ounce (20 tablespoons) softened unsalted butter
  • 5 ounce powdered sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 15 ounce all-purpose flour
  • 4 ounce (8 tablespoons) unsalted butter
  • 2 large eggs
  • 1/2 lemon, zested
  • 2/3 cup granulated sugar
  • 2 ounce all-purpose flour
  • 1 teaspoon vanilla paste, or ½ vanilla bean, seeds scraped
  • 1/2 teaspoon salt
  • 1 pound sweet cherries, pitted
  • whipped cream or ice cream, for serving
Directions
  1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, mix the 10 ounces butter, 5 ounces powdered sugar and 1/2 teaspon salt until well combined. Do not beat a lot of air into this mixture.
  2. Step 2: Add the egg and mix until combined.
  3. Step 3: Add 15 ounces all-purpose flour and mix until a soft dough forms.
  4. Step 4: Divide the dough in half and reserve the second piece for later use. The dough may be refrigerated for up to a week or frozen for up to one month.
  5. Step 5: Roll the dough into an 11-inch round about 1/8-inch thick. Line a 9-inch removable-bottom tart pan with the dough, pinching off any excess around the rim. Chill the shell for 30 minutes.
  6. Step 6: Line the shell with parchment paper or a coffee filter and fillwith beans or rice to blind bake. Bake the shell at 350F for 20-25 minutes or until golden brown around the edge. Remove the blind baking beans or rice and bake another 5-10 minutes if needed to brown the bottom. Cool the shell completely before filling.
  7. Step 1: In a small sauce pan, melt the 8 tablespoons butter over medium-low heat and cook until the milk solids brown and the mixture smells nutty.
  8. Step 2: In a bowl, whisk the 2 eggs, zest from 1/2 lemon, 2/3 cup sugar, 2 ounces flour, 1 teaspoon vanilla paste and1/2 teaspoon salt until well combined.
  9. Step 3: Slowly drizzle in the brown butter, whisking constantly
  10. Step 1: Spread the cherries in an even layer on the bottom of the tart shell.
  11. Step 2: Pour the filling over the cherries and bake at 350F for 30-40 minutes or until the filling is firm to the touch in the center.
  12. Step 3: Allow the tart to cool for 30 minutes. Remove the tart from the pan and slice into 12 servings. Serve warm with whipped cream or ice cream.