Brown Butter Strawberry Tart

This may just be my favorite tart recipe I've tried. It's not too complex and the tart dough you don't even have to roll out. I saw this tart on instagram one day and I just had to make it as we had an abundance of strawberries sitting in our refrigerator. To give the crust a little something extra I tweaked the dough recipe and equal amounts of the flour and almond meal. And I have to say, the crust tastes like a delicious cookie.I included the picture of the blueberries too as originally for the fourth of July I was going to make it festive, but in the end I left them out. You could make them with any type of berry. The original recipe calls for raspberries. So give this a try!Brown Butter Strawberry TartIngredients, Crust7 tablespoons unsalted butter, melted1/3 cup sugar1/4 teaspoon vanilla extract1/2 cup plus 1/2 tablespoon all purpose flour1/2 cup plus 1/2 tablespoon almond meal {ground almonds}pinch of kosher saltIngredients, Filling1/2 cup sugar2 large eggsof salt1/4 cup all purpose flour1 teaspoon vanilla extract1/2 cup (1 stick) unsalted butter, dicedabout 25 fresh small strawberriesCrustPosition rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour, almond meal, and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.Bake crust until golden, about 12-15 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.FillingWhisk sugar, 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; whisk until well blended.Cut the stem of the strawberries and arrange strawberries, pointed side up, 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 center comes out clean, about 30-35 minutes. Cool tart completely in pan on rack.MAKE-AHEAD 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.TIP: When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter.Shop the gadgets you'll need:[show_shopthepost_widget id="149668"]Recipe adapted from Bon Appetit