This Berry Tart is made with a rich Brown Butter Shortbread Crust, and has the berries in the shape of an American flag to celebrate the Fourth of July!
It’s July! This is crazy. How has so much time passed?? I can’t believe things are already getting patriotic once again, and red, white and blue everything is already back covering my Pinboards. People are so darn creative with these things, I always have a hard time thinking of a recipe to throw into the ring! I’m so terrible about getting up holiday-relevant posts in time, but I worked extra hard to make sure that I got a Fourth of July post up for you guys. And it’s a GOOD one too.
This crust isn’t new to Bakerita.com, but it’s definitely a throwback to the early days. This Browned Butter Dulce De Leche Tart isn’t photographed the most beautifully, but it tastes amazing. This crust recipe (which actually used to be a cookie recipe when I first found it) makes everything it touches turn into gold…not really, but you know, close. It’s rich and buttery (as all things with brown butter are), and it stays wonderfully crunchy and flavorful under the whipped cream and berries.
This tart is deceptively simple and really doesn’t require a lot of ingredients, and if you’re not making it for the Fourth or don’t want to be patriotic, just throw on the berries however you’d like! You can even use other fruits, like mango or peaches, if you want. I totally love it.
People always ask me what my favorite baked goods are, and this baby has got to be one of them. I love the fruity desserts, and this crust recipes makes it absolutely perfect with the whipped cream. Love! Hope you all have a Happy (and safe!) Fourth of July!!!
- 1½ sticks (12 tablespoons) unsalted butter
- ½ cup lightly packed dark brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1½ cups all-purpose flour
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Lightly grease a 9½-inch round fluted tart pan with a removable bottom.
- In a small saucepan over medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. This should take about 3-6 minutes. Be careful not to burn the butter. Remove from the heat.
- In a medium bowl, combine the melted butter with the brown sugar, vanilla and salt. Add the flour and mix until incorporated. Spread the dough evenly and up the sides of the prepared pan. Let stand for at least 2 hours or preferably overnight. (Do not refrigerate)
- Preheat oven to 300°F.
- Bake the shortbread for 45 minutes. Remove the pan from the oven. Let cool.
- In a large mixing bowl or stand mixer, whip the cream for about 4-6 minutes, or until it thickens into a soft whipped texture. Add the vanilla extract and powdered sugar and mix for about another 30 seconds, or until the mixture is thick and whipped. Don't overmix.
- Spread the whipped cream into the cooled tart crust, and arrange your berries as desired on top.