Brown Butter Fruit Tart Filling

Lightly whisk eggs in a medium sized bowl. Whisk in sugars, salt and vanilla.

Stir in flour. Mixture will be slightly lumpy. Slowly pour brown butter into mixture, whisking constantly until fully incorporated.

Fill a pre-baked tart shell approximately 1/3 of the way full with brown butter. Place fruit in the shell in any fashion you choose. Just remember that fruit shrinks, so don't be afraid to over stuff the tart shell with fruit. If the brown butter starts getting too close to the top edge of the shell, simply siphon some off.

Note - While it bakes, it will puff somewhat and if filled too high it may spill over and you will have trouble getting the shell out of the pan and end up with a messy looking tart.

Bake for 25-60 minutes depending on the size of the tart and the type of fruit (peaches, apples and plums will take longer to cook than raspberries and blueberries). You will know that the tart is cooked through when you take a knife and gently cut into the tart and the brown butter filling looks puffed and dry.

Glaze the tart with strained apricot jam or dust with powdered sugar.