Chef Sean Brock serves this incredibly rich, custardy dessert with brown butter ice cream. Just about any seasonal fruit can be used — or even bananas, he says — which is why this recipe is a keeper year-round. Adapted from Brock, chef of the upcoming Husk restaurant in Charleston, S.C.
Note: Wondering what to do with the leftover egg whites? Freeze them individually in ice cube trays, then store in a freezer-safe plastic food storage bag for up to 1 month. Use them for egg-white omelets, meringues and pavlovas, angel food cake, macaroons, marshmallows, seven-minute frosting or baked Alaska; or add them to an onion- ring batter to make the coating crispier. Jane Black, The Washington Post
Blackberry Tart
Recipe by Sean Brock. Makes 9 to 12 servings.
Ingredients
24 tablespoons (3 sticks) unsalted butter
2 vanilla beans, split lengthwise
1 teaspoon salt
1 pound (4 cups) fresh blackberries, washed
12 large egg yolks (see note in story)
1 1/2 cups sugar
1 cup flour
Directions
Combine the butter, vanilla beans and salt in a medium saute pan over medium heat. Cook, stirring and watching closely, until the butter browns. Strain through a fine-mesh strainer into a medium bowl and cool to room temperature. Discard the solids.
Preheat the oven to 350 degrees. Line an 8-by-8-inch baking dish with parchment paper. Arrange the blackberries in the dish so they are densely packed.
Whisk together the egg yolks and sugar in a large mixing bowl to form a thick, lemon-colored mixture. Gradually whisk in the browned butter, then the flour to form a thick batter. Pour evenly over the fruit to cover it completely; bake for 20 minutes, then rotate the dish from front to back. Bake for 20 to 25 minutes, until the top is golden brown and the filling is just set on the inside.
Let it rest for 10 minutes before serving.
Nutrition information: Per serving (based on 12): 410 calories, 5 g protein, 37 g carbohydrates, 28 g fat, 16 g saturated fat, 270 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 27 g sugar
