Raspberry Brown Butter Tart - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed according to package directions (8.63 ounces, or half a 17 1/4 ounce package)
11 tablespoons unsalted butter
3 large eggs
1 cup granulated sugar
3 1/2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1 cup fresh raspberry
confectioners' sugar, for dusting (optional)

Preparation

Position a rack in the lower third of the oven; preheat oven to 350\u00b0F.
Unfold pastry on a lightly floured surface and roll it out to a rough 12-inch square.
Fit into a 9-inch fluted tart pan with removable bottom.
Trim the dough even with the top of the pan.
Refrigerate dough in pan.
In a small heavy saucepan, melt butter over high heat, then cook for 8-10 minutes, until golden brown and has a nutty aroma. (NOTE: When cooking the butter after melting, it would be a good idea to turn down the heat a bit and cover pan with a lid! I learned this the hard way. Also be attentive in making sure the butter does not burn).
Meanwhile, in a medium size bowl whisk eggs and granulated sugar until well blended.
Whisk in the flour.
Gradually whisk in the browned butter.
Finally, whisk in the vanilla until combined.
Scatter berries evenly over the bottom of the tart shell.
Slowly pour the browned butter mixture evenly over the berries.
Bake tart for 45 to 50 minutes, until the top is golden brown and the filling is set. (NOTE: A few cracks in the tart is normal).
Let tart cool completely on a wire rack.
Serve at room temp, or refrigerate and serve chilled.
Right before serving, dust top of tart generously with confectioners sugar, if desired.