Page 105 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Blueberry Brown-Butter Tartlets

MAKES 6
(4- /10- )

, ,
, . If you’ve ever made clarified butter or
ghee, you’ve skimmed off the pure butterfat and tossed the rest.
But ignore the separation as you leave that butter in your saucepan
over a low heat, and you’ll notice that the milk solids on the bottom of

the pan begin to brown. This is a good thing and is what gives this
tart its luscious, nutty flavor.
When baked, the inside of the filling is smooth and reminiscent of a
nutty tapioca, while the outside is brown and crisp. Studded with
blueberries, this tart is a simple and elegant way to showcase fruit in
season.

FOR THE CRUSTS
All-Butter Easy Pie Dough
(page 19) 1 batch

FOR THE FILLING
eggs 2

sugar ½ cup 100 g
vanilla bean paste ½ teaspoon 2.5 ml

salt ½ teaspoon 3 g
all-purpose flour ¼ cup 30 g

unsalted butter ½ cup 115 g
blueberries, picked over to
get rid of the smooshy ones 1 pint 340 g
and destemmed

Procedure for the crusts
1
. Preheat the oven to 350°F (175C°). Cut the dough in two, making
one piece twice as large as the second. Cover the smaller piece of
dough with plastic wrap and refrigerate.