I recently spotted a recipe in the June issue of Bon Appetit for a Brown Butter Raspberry Tart that looks divine. I figured that I would make it after we go raspberry picking (very soon). Earlier this week I was reading the Smitten Kitchen blog and spotted a recipe that she did that was based on the tart but easier and with cherries, which are in season right now. She mentioned that the end result was like a cherry clafoutis, a favorite of my husband, so I figured I would give it a try. It is supper easy to make, even with out the cherry pitter, and was a hit in this house.
You can get the recipe here.
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