Free Sugar Cube by Kir Jensen Page B

because once it goes in your mouth you’re going to be very happy.)

TIPS
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Cream beats into nice fluffy clouds when everything is super-cold, including the bowl. Use a metal bowl and chill it in the refrigerator for 10 to 15 minutes before you begin. Make sure not to overbeat your cream, or it will break down and look curdled (because it basically turned into butter!).
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Don’t let those yolks go to waste. If you don’t have an immediate use for them, freeze them. When you’ve collected a couple more, you can defrost them overnight in the fridge and use them in something like Luscious Lemon Curd .
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Don’t burn yer nuts! Burnt nuts have a bitter flavor that doesn’t jive well with this or any other dessert. Keep a watchful eye and use your nose. When they’ve taken on a bit of color and smell nutty, they’re done.

Raspberry–Brown Butter–Crème Fraîche Tart

Raspberry–Brown Butter–Crème Fraîche Tart

    Notice how raspberry is the first word in the title? That’s because this tart is all about the fruit. Yes, there’s a rich tart dough made with egg yolk and cream. And yes, it’s slathered with an amazing filling of vanilla browned butter and crème fraîche. But the filling is more of a flavorful base to support and contrast with all the bright fruit. Now, don’t skimp and use extract instead of a vanilla bean when making the filling. You won’t get the same depth of flavor as you do when you brown the seeds and pod along with the butter. You can, however, feel free to change up the fruit. You can use other berries, or even cherries that have been pitted—just cut them in half and toss with about two tablespoons of sugar. MAKES 6 TO 8 SERVINGS

ingredients
tart dough
1 1 / 4 cups plus 2 tablespoons unbleached all-purpose flour
1 / 8 teaspoon sea salt
1 / 4 cup sugar
1 / 2 cup (1 stick) cold unsalted butter, cut into 1 / 2 -inch cubes
2 to 3 tablespoons cold heavy cream
1 egg yolk
brown butter filling
1 / 2 vanilla bean
4 tablespoons unsalted butter
1 / 4 cup plus 1 tablespoon sugar
1 / 4 teaspoon sea salt
1 lage egg, at room temperature
1 / 4 cup unbleached all-purpose flour
2 heaping tablespoons crème fraîche
1 pint (about 2 cups) fresh raspberries
instructions
TO MAKE THE TART DOUGH : In the bowl of a food processor, combine the flour, salt, and sugar and pulse a few times. Add the butter and pulse until the mixture looks pale yellow and sandy.
IN A SMALL BOWL , combine the cream and egg yolk. While pulsing, pour the mixture through the feed tube of the food processor. Continue pulsing until the dough forms a ball around the blade.
TURN THE DOUGH OUT onto a lightly floured surface and gather it into a ball. Flatten the ball into a disk so it’s not too thick and will be easier to roll out, wrap it in plastic, and chill until firm, at least 30 minutes.
REMOVE THE DOUGH from the refrigerator and let stand at room temperature for a few minutes to soften a bit. Roll out the dough on a lightly floured surface using a lightly floured rolling pin, frequently turning it a quarter turn. (Use a bench scraper to dislodge any areas that stick to the work surface and dust the area lightly with flour.) Roll the dough out until it is 1 / 4 inch thick and an inch or two longer than the length and width of a 4-by-13-inch removable-bottom tart pan. Carefully transfer the dough to the pan and gently press it into the pan, including the corners. Roll the rolling pin across the top of the tart pan to cut off the excess dough. Check around the top of the pan and make sure the dough is at least flush with the top, or make it a little higher. Prick the bottom of the tart all over and chill in the freezer until firm, 15 to 20 minutes.
TO MAKE THE FILLING: Split the piece of vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add to a small sauté pan along with the pod and the butter. Cook over medium heat, whisking frequently, until the butter darkens to a nutty brown and the solids