From Geoff Last
7 T. (3-1/2 oz.) unsalted butter, melted
1/3 c. sugar
1/4 t. vanilla extract
zest of one medium navel orange
1/4 t. cinnamon
1 c. plus 1 T. white flour
pinch of salt
1/4 c. white sugar
1/4 c. brown sugar
2 large eggs
pinch of salt
1/4 c. white flour
1 t. vanilla extract
1/2 c. (1 stick) unsalted butter, diced
2 6-oz. containers fresh raspberries (blueberries or blackberries can easily be substituted)
For the crust:
Position a rack in the centre of the oven and preheat to 375°F. Using a rubber spatula or fork, mix melted butter, sugar, vanilla, orange zest and cinnamon in a medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press the dough evenly onto sides and bottom of pan. Bake crust until golden, about 15 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan, gently pushing down puffed areas if necessary. Maintain oven temperature.
For the filling:
Whisk the sugars, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture leaving most of the sediment behind; whisk until well blended.
Arrange raspberries, pointed side up and close together in concentric circles, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into centre comes out clean, about 35 minutes. Cool tart completely in pan on rack. Serves 6 to 8.
Can be made 1 day ahead. Cover and store at room temperature. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.