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Baked Blueberry and Raspberry Brown Butter Tart
Inspired by techniques from America's Test Kitchen.
Fruit tart · Blueberry · American
Raspberries and blueberries baked under a nutty brown butter custard in a crisp sweet pastry case.
Prep45 min
Cook1 h 5 min
Total1 h 50 min
DifficultyMedium
Per serving416 kcal
PremiumVegetarian
ServingsMakes 8
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs
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Method
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Free sugars
Sugar (daily guide)
23.6 g per serving
47.2 % of the 50 g daily maximum · 94.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- food processor
- cling film
- baking paper
- rolling pin
- 23 cm loose-based fluted tart tin
- baking tray
- foil
- baking beans
- wire rack
- small light-coloured saucepan
- 2 mixing bowls
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 416 kcal |
| Protein | 4.7 g |
| Carbohydrate | 47 g |
| of which sugars | 26.5 g |
| of which free sugars | 23.6 g |
| Fat | 23.9 g |
| of which saturates | 14.6 g |
| Fibre | 2.2 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
