Burnt Butter Pie

Burnt Butter Pie

This tart has an easy pastry which I don't rest at all. Feel free to chill in the fridge if you want for 15 mins but not entirely necessary. The base is thrown together and I love to serve it with double cream or crème fraîche for some contrasting colours. See it in action here!

Prep time: 25-30 minutes

Baking time: 1hr 15 minutes

Serves 8

Ingredients:

150g unsalted butter

90g caster sugar

4 tbsp double cream

3 medium eggs

Good pinch of sea salt

2 tsp vanilla extract

120ml maple syrup

For the pastry

100g ground almonds

140g spelt flour

120g unsalted butter, diced and cold

70g icing sugar

1 medium egg yolk

Pinch of sea salt

Crème fraîche/double cream for serving

Preheat the oven to 170 degrees! Grease a 21cm by 27cm baking tray and dust lightly with flour. Place into the fridge.

For the pastry, in a large bowl pour in the spelt flour, ground almonds, icing sugar, salt and mix together. Add in the cubed butter and use hands to crumble the mix together until you get a breadcrumb consistency. Then add the egg yolk and work everything until it comes together into a ball. Grab the baking tray and use hands to mould the pastry into the shape evenly (about 1cm thick). Make sure it moulds up the sides. You might have a little excess which can be made into cookie for the chef;). Gently prod over pastry with a fork.

Cover with baking parchment and baking beans (or uncooked rice). Blind bake for 15 mins and carefully remove the baking paper. Return to the oven for a further 10 mins until the pastry has lightly crisped up and coloured a little at the edges.

While that bakes, set a saucepan to a medium to high heat and add 150g butter to melt. Stir continuously until all is melted and starts to bubble. Simmer until you get a hazelnut aroma and it starts to turn golden. Pour into a heatproof bowl and place into the fridge.

Grab a large bowl and mix caster sugar, double cream, eggs, salt, vanilla, maple syrup. Then stir in the brown butter and mix until everything is just combined into a syrupy sauce.

Pour this into the baked tart pastry and return to the oven for 45-50 mins until the top has formed a skin, gone a dark golden brown and has mostly firmed up.

Leave to cool for 10mins before serving with cream. Keeps for 3 days.

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