Browned Butter Cherry Tart

Name: Thermomix recipe: Browned Butter Cherry Tart
Prep time: 20 min
Cook time: 40 min
Ingredients: 95 Grams unsalted butter cubed; 75 Grams Ten Times sugar (icing sugar); 1 Teaspoon vanilla bean paste; 250 Grams plain flour; 100 Grams raw caster sugar; 2 eggs; 70 Grams unsalted butter; 35 Grams plain flour; 2 Tablespoons vanilla bean paste; Enough frozen or fresh cherries to cover base (approx 300g and make sure they are pitted. You could use jarred cherries that are well drained.

Serves 12 Prep Time 20 minutes Cook Time 40 minutes Rated: Print

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The beauty of this recipe is you could use any berry but I do love the almond taste of morello cherries, and at this time of year? Perfection.

Browned butter just sounds delish doesn't it? This tart was so yum, that it disappeared within minutes of arriving in the work kitchen...an all time record perhaps. Glad I nabbed a slice at home! The berries could be fresh or frozen but need to be quite tart, (pardon the pun) to off set the buttery, sweet texture of pastry and filling combined. Please don't complain about calories on this one, just have a sliver and enjoy, AND with more cream if at all possible!

This recipe appears in For Foods Sake, still available in my store and free as an ebook with Insider Club Membership. It has never been a better time to join me for foods sake!

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Need

Pastry
95 Grams unsalted butter cubed BUY
75 Grams Ten Times sugar (icing sugar) Recipe
1 Teaspoon vanilla bean paste BUY
250 Grams plain flour BUY
Filling
100 Grams raw caster sugar BUY
2 eggs
70 Grams unsalted butter BUY
35 Grams plain flour BUY
2 Tablespoons vanilla bean paste BUY
Enough frozen or fresh cherries to cover base (approx 300g and make sure they are pitted. You could use jarred cherries that are well drained.

Do

1: Preheat oven to fan forced 175ºC and butter a loose bottomed flan tin.
2: To make pastry, place butter into Thermomix bowl and melt for 4 min/60ºC/speed 1.
3: Add icing sugar, vanilla and flour and mix 20 sec/Interval.dough setting until it resembles wet crumbs.
4: Push into flan tin and bake for 15 minutes or until golden and puffed up. Cool.
5: Without cleaning bowl, insert Butterfly and place caster sugar and eggs into bowl and beat 4 min/37ºC/speed 3.
6: Meanwhile, brown the butter by heating it in a light coloured saucepan on Induction 5-6, stirring occasionally until it turns a nutty brown colour. Do not over brown, err on the side of not brown enough. It will smell very fragrant and delicious, without any overtones of burnt! Set aside to cool.
7: Complete the filling mixture by adding flour and vanilla to Thermomix bowl and mixing 20 sec/speed 4 until well blended. Remove Butterfly before adding browned butter through hole in lid 30 sec/speed 3.
8: Sprinkle cooked and cooled pastry base with cherries, spread filling topping over, using spatula to even out if necessary and then bake 20-25 minutes until puffed and golden. Serve with whipped cream or ice cream.

Serve cold for best presentation.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!