Brown Butter Blueberry Tart

Brown Butter Blueberry Tart


Makes One 9" Tart
  • 7 tbsp. (110g) Black & Bolyard® Original Brown Butter
  • 1/2 cup (90g) Cane Sugar
  • 2 Eggs
  • 3/4 cup (130g) Almond Flour
  • 1 tbsp. (10g) Vanilla Extract
  • 1 tsp. (3g) Sea Salt
  • 1 cup (140g) Fresh Blueberries, or any seasonal fruit


  1. Preheat a convection oven to 375F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the Black & Bolyard® Original Brown Butter, sugar, salt, and vanilla extract on medium speed for about 2 minutes until fully incorporated and slightly fluffy.
  3. Using a rubber spatula, scrape down the sides of the bowl and slowly add the eggs. Continue to mix until fully emulsified.
  4. Turn the mixer off and add the almond flour. Turn the mixer back on a low speed, scraping down the sides with a spatula as needed until the flour is completely mixd in.
  5. Turn the mixer off and scrape the thick batter into a pre-baked 9" tart shell, spreading it evenly with the rubber spatula.
  6. Sprinkle the tart with fresh blueberries on top of the almond flour mixture. Any fruit that's in season works well here.
  7. Bake the tart for 30-35 minutes, or until the filling is golden brown across the top and the fruit has slightly broken down.
  8. Cool slightly, cut, and enjoy.