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Brown Butter Raspberry Tart

Lori Longbotham
  • minutes
  • Serves 8 to 10

INGREDIENTS

2 6 ounce containers

Raspberries, fresh

2

Eggs, large

1 5/16 cups

Flour

2 pinches

Salt

3/4 cup

Sugar

1 1/4 tsp

Vanilla

15 tbsp

Butter, unsalted