Description
This Brown Butter Peach Tart features a buttery shortbread crust, sweet peach filling, golden crumb topping, and smooth brown butter icing. It is a rich American dessert made with fresh or canned peaches.
Ingredients
Scale
- 1 1/3 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking powder
- 10 tablespoons cold salted butter, cubed
- 1 pound peaches, cut into chunks
- 1/3 cup dark brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 tablespoon brown butter
- Pinch of salt
- 2 tablespoons brown butter
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk, plus more if needed
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375°F.
- Whisk together the flour, baking powder, and dark brown sugar in a mixing bowl.
- Add cold cubed salted butter and cut it into the flour mixture with your hands or a pastry cutter until pea-size clumps form and the mixture sticks together when pressed.
- Remove 1/2 cup of the crust mixture and set it aside for the crumb topping.
- Press the remaining crust mixture firmly into a 9-inch tart pan with a removable bottom.
- Bake the crust for 10 to 13 minutes, then remove it from the oven and set it aside.
- Brown 4 tablespoons salted butter in a light-colored pan until golden and nutty, then transfer it to a heatproof container.
- Reserve 2 tablespoons of the browned butter for the icing.
- Toss peaches with dark brown sugar, lemon juice, cinnamon, cornstarch, 1 tablespoon brown butter, and a pinch of salt in a large bowl.
- Transfer the peach mixture to a saucepan and bring it to a simmer over medium-high heat.
- Reduce heat to low and simmer for 5 minutes, stirring often, until the filling thickens slightly.
- Stir in vanilla extract.
- Pour the peach filling into the baked crust and spread it evenly.
- Sprinkle the reserved crumb mixture over the peach filling.
- Bake for 30 to 35 minutes, or until the crumb topping turns deep golden brown.
- Cool the tart completely.
- Whisk reserved brown butter, powdered sugar, milk, and vanilla until smooth, adding a little more milk if needed.
- Drizzle icing over the cooled tart and serve.
Notes
- Use fresh ripe peaches for the best flavor, or use well-drained canned peaches when fresh peaches are unavailable.
- Let the tart cool completely before icing so the drizzle sets neatly.
- Store leftovers covered in the refrigerator for up to 4 days.
- Warm individual slices in a 300°F oven for 8 to 10 minutes if desired.
- Freeze un-iced slices tightly wrapped for up to 2 months, then thaw in the refrigerator before serving.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 25
- Sodium: 115
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 36