Description
This Brown Butter Peach Tart features a buttery shortbread crust, juicy peach filling, golden crumb topping, and smooth brown butter icing. It works with fresh, frozen, 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 salted butter, cold and cubed
- 1 pound peaches, cut into chunks, thawed if frozen
- 1/3 cup dark brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 3 tablespoons brown butter, divided
- Pinch of salt
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk, plus more as needed
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F.
- Brown 4 tablespoons salted butter in a light-colored pan over medium heat until foamy, fragrant, and golden with browned bits. Pour into a heatproof bowl, then reserve 1 tablespoon for the filling and 2 tablespoons for the icing.
- Whisk together the flour, baking powder, and 1/2 cup dark brown sugar in a mixing bowl.
- Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture forms pea-size clumps and holds 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.
- Toss the peaches with 1/3 cup dark brown sugar, lemon juice, cinnamon, cornstarch, 1 tablespoon brown butter, and a pinch of salt.
- Transfer the peach mixture to a saucepan and bring it to a simmer over medium-high heat.
- Reduce the heat to low and simmer for 5 minutes, stirring often, until the filling thickens slightly.
- Stir in 1 teaspoon vanilla extract.
- Spread the peach filling evenly into the baked crust.
- Sprinkle the reserved crumb mixture evenly over the peach filling.
- Bake for 30 to 35 minutes, or until the crumb topping turns deep golden brown.
- Cool the tart completely.
- Whisk together 2 tablespoons brown butter, powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth.
- Add a little more milk if needed to thin the icing.
- Drizzle the icing over the cooled tart, then slice and serve.
Notes
- For canned peaches, use peaches packed in 100% juice, drain them well, and reduce the filling sugar to 1/4 cup.
- For frozen peaches, thaw and drain them before cooking the filling.
- Salted butter adds flavor, but unsalted butter may be used with a few extra pinches of salt.
- A 9-inch tart pan with a removable bottom gives the cleanest presentation, but a pie pan or springform pan can also work.
- The tart can be baked ahead, cooled, iced, wrapped well, and frozen for up to 4 months.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 28
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 43
- Fiber: 1
- Protein: 2
- Cholesterol: 39