There is a bakery near my home that makes the best brown butter tarts. They serve individual ones - about 4.5 inches in diameter, I'd say. Anyway, I emailed the pastry chef there asking for the recipe, hoping to make them for Thanksgiving, and was delighted that she would share them with me.
The only problem? The proportions in the recipe are on a commercial scale! Not to mention that the instructions are more than a little vague. I like to think I'm an experienced baker, but tweaking with this recipe (for the first time!) and the possibility of messing them up for Thanksgiving is not something I'm willing to risk.
That said, I'd still like to attempt to make them, but I'm having trouble figuring out how to appropriately scale the recipe down.
Here's the recipe the pastry chef sent:
4 vanilla beans 4# 4oz butter 16 eggs 5 1/3 c sugar 3 c flour 1T + 1t kosher salt Brown butter with vanilla beans. Whisk eggs & sugar then whisk four & salt. Stir in brown butter and pour into shells. Sprinkle with sugar & bake for 30 minutes @ 350 or until brown & set.
2c cream 1 egg yolks 23 c flour 2c sugar 2t kosher salt 4# butter Mix flour, salt & butter to pea size. Mix yolk with sugar & cream.
I think maybe 1/12 or 1/10 the recipe would work, but then what do you do about the single egg yolk in the tart dough? Do you think the tart should be blind-baked before adding the filling? I'm hoping to make a larger 9" tart with this.
Here's a photo of the tarts, too, if that helps (yes, I had them as my birthday "cake" this year): http://www.flickr.com/photos/mere2007/6314415883/