#14 – Brown butter raspberry tart
For crust, place rack in center of oven. Using fork mix properly sugar, butter, vanilla, salt and flour in a medium bowl. Transfer dough to tart pan with removable bottom and press dough evenly. Bake crust until color goes to golden. Transfer crust to rack and maintain oven temperature. For filling, in a small bowl blend egg, sugar and salt. Cook butter in a saucepan until deep brown. Now mix the browned butter into sugar-egg mixture. Arrange the raspberries close together in concentric circles on a cooled crust. Pour browned butter evenly on raspberries. Place tart on the baking sheet and cool in pan on rack.