Baked Raspberry Tart

1. Adjust oven rack to middle position and heat oven to 375 degrees. Melt butter in small saucepan over medium heat, swirling occasionally, until butter is browned and releases nutty aroma, about 7 minutes. Transfer butter to small bowl and let cool slightly. Whisk egg and egg white in medium bowl until combined. Add sugar and salt and whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined, then whisk in vanilla, kirsch, if using, and lemon zest and juice. Whisk in instant flour, then whisk in cream until combined.
2. Distribute raspberries in single tightly packed layer in bottom of cooled prebaked tart shell. Pour filling mixture evenly over raspberries. Bake tart on baking sheet until fragrant and filling is set (it does not jiggle when shaken), bubbling lightly around edges, and surface is puffed and deep golden brown, about 30 minutes, rotating baking sheet halfway through baking. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

BAKED BLACKBERRY TART
Substitute 10 ounces blackberries for raspberries.

BAKED BLUEBERRY-RASPBERRY TART
Replace 5 ounces raspberries with 5 ounces blueberries.