Brown Butter Peach Tart

• servings: 10 servings
• active time: 35 minutes
• total time: 1 hour 10 minutes

Ingredients

1⅓ cup all-purpose flour (171g)

½ cup dark brown sugar (100g)

1/2 tsp baking powder (2g)

10 tbsp salted butter, cold (142g)

1 lb peaches (cut into chunks, thawed if frozen, about 3 cups, see note below for canned peaches)

⅓ cup dark brown sugar (68g)

1 tbsp fresh lemon juice

1 tsp pure vanilla extract

½ tsp ground cinnamon

2 tsp cornstarch

1 tbsp brown butter

pinch salt

2 tbsp brown butter

1 cup powdered sugar (sifted, 115g)

2 tbsp whole milk (plus more if needed)

½ tsp pure vanilla extract

Directions

Shortbread Crust/Crumb Topping

Preheat oven to 350°F.

Whisk together flour, baking powder, and brown sugar.

Butter

Add cubed butter and work in with hands or a pastry cutter until mixture forms pea-sized clumps and sticks together when pressed. Remove ½ cup of mixture and set aside.

Pan

Press remaining crust dough into a 9-inch tart pan with a removable bottom.

Blind Bake

Bake in preheated oven for 13-15 minutes.

Prepare Brown Butter Peach Filling

Brown Butter

Brown 4 tbsp of salted butter in a light-colored sauce pan and transfer to a heatproof container (see note). Remove 2 tablespoons of the browned butter and set aside for the icing later.

Toss

In a large bowl, toss peaches with cinnamon, brown sugar, cornstarch, remaining brown butter, lemon juice, and a pinch of salt.

Heat

Transfer to a medium saucepan and bring to a simmer on stovetop over medium-high heat.

Simmer

Reduce heat to low and simmer for 5 minutes, or until filling has thickened slightly. Stir in vanilla extract.

Spread

Pour peach filling into baked crust and spread to even.

Crumb

Sprinkle reserved crumbles of crust mixture on top of peach filling to create the crumb topping.

Bake in preheated oven 30 to 35 minutes, or until the crumb topping is a deep golden brown. Cool completely.

Whip Up Brown Butter Icing

Whisk together reserved 2 tablespoons of brown butter, powdered sugar, vanilla, and milk until smooth. If desired, add a bit more milk to thin consistency.

Drizzle icing over cooled tart and serve!

Nutrition

• Serving Size: 1 slice
• Calories: 311 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 39 mg
• Sodium: 150 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Total Sugars: 28 g
• Protein: 2 g