Brown Butter Fruit Tart

1 box of Pillsbury pie crust dough
about 2 cups of fresh raspberries
2/3 cup sugar
2 eggs
1 1/2 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsalted butter


Mix sugar and egg together. Add in flour and vanilla. Brown butter on the stovetop on medium heat. The butter will start to bubble, then foam up and finally turn a light golden brown. As soon as it turns it needs to come off the stove and go into a cup. Once the butter cools, gradually mix it into the egg mixture.

Put the pie crust on a baking sheet. Add the desired amount of raspberries and fold up the ends of the dough to make a pouch, leaving it open in the middle. Then pull it back a little and slowly pour the egg mixture over the raspberries, using about half of it. Fold the pie crust around the filling and bake until brown.