Rum Raisin Tart (Brown Butter) BY HELEN S. FLETCHER, ON August 5, 2012 COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED. ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED. Place the butter in a small pan. Bring to a boil and boil gently until the butter until the edges of the butter in the pan start browning and turns a medium brown. Share this:PinterestTwitterFacebookTumblrEmailLinkedIn
Hello, I love your book, bought it for my Kindle. Just wondering if the rum raisin tart can be successfully frozen?
Absolutely Kiko. We did it very successfully at the bakery. Thanks for letting me know.