Raspberry Brown Butter Tartlets

(adapted from Food & Wine's Apricot, Almond, and Brown Butter Tart and Bon Appetit's Brown Butter Raspberry Tart)


7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 tsp vanilla extract
1 cup plus 1 tablespoon all-purpose flour
pinch salt

1/4 cup plus 2 tablespoons slivered almonds
4 tablespoons unsalted butter
1 vanilla bean, halved lengthwise, seeds scraped and reserved
3/4 cup plus 2 tablespoons confectioner's sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs
1/8 teaspoon almond extract
24 ripe raspberries

Preheat oven to 375 degrees. Grease 24 mini muffin cups with butter.
With a rubber spatula, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt, and stir until incorporated.

Taking small scoopfuls, push dough into bottoms and up sides of muffin cups. Don't overdo it on your first ones or you'll run out. There's just enough to nicely coat all 24.
Bake in preheated oven for 8 to 10 minutes, or until slightly golden on edges. Set aside.
To make filling:

Toast almonds and set aside to cool.
In small saucepan (preferably with a light-colored bottom if you have one), cook the butter over medium heat with the vanilla seeds until browned.
While the butter is cooking, if you haven't already washed them, you should rinse and drain the raspberries, and then lay them on a paper towel to dry.
Pulse toasted almonds, confectioner's sugar, flour, and salt in food processor. (I have a small food processor, so I switched at this point and used my Kitchen Aid, but if you have a large enough food processor, you can finish adding the rest of the ingredients there.)

In Kitchen Aid mixer, combine eggs and almond extract. Add half of flour mixture. Mix well. The add half of browned butter and mix well. Alternate adding remaining flour and remaining brown butter, mixing well after each addition.
I found it easiest to use a round tablespoon for this next part. Scoop filling into the baked crusts, filling just to the top. They may look like they're going to spill over, but somehow they don't.
Place a raspberry on top of the filling in each mini muffin cup.
Bake 10-15 minutes in 375-degree oven, or until tarts are golden on edges and just slightly moist around the raspberries.
Let tarts cool in pan on a rack for a couple minutes, then use a sharp knife to gently lift the tarts and tilt them on their sides. After they cool for a few minutes longer, you can take them out of the pan and cool them right on the rack.
Sprinkle with confectioner's sugar, if desired.
-Delicious Dishings