Here's everything you need for this mouthwatering berry tart with brown butter shortbread crust. If you're not making this for Independence Day, feel free to arrange the berries in whatever design you want.
Ingredients to Gather
For the crust
1½ sticks (12 tablespoons) unsalted butter
½ cup lightly packed dark brown sugar
1 teaspoon pure vanilla extractWe
½ teaspoon sea salt
1½ cups all-purpose flour
For the topping
1 cup heavy whipping cream, chilled
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Strawberries
Blueberries
Directions to Follow
For the crust
Lightly grease a 9½-inch round fluted tart pan with a removable bottom.
In a small saucepan over medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. This should take about 3-6 minutes. Be careful not to burn the butter. Remove from the heat.
In a medium bowl, combine the melted butter with the brown sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough evenly and up the sides of the prepared pan. Let stand for at least 2 hours or preferably overnight. (Do not refrigerate)
Preheat oven to 300°F.
Bake the shortbread for 45 minutes. Remove the pan from the oven. Let cool.
For the topping
In a large mixing bowl or stand mixer, whip the cream for about 4-6 minutes, or until it thickens into a soft whipped texture.
Next, add the powdered sugar and the vanilla extract to the mixture, and then mix until it's thick and whipped, usually about another 30 seconds. Once the whipped cream is done, spread it on top of the tart and then arrange the berries.
Wow! This berry tart is one heck of a way to celebrate July 4! What are some of your favorite July 4 treats? Share your thoughts in the comment section below!
Article & Photo Source: Bakerita
Hollie Ray Bryant