When your mother gives you fresh peaches you put them to good use and make three different desserts. The first of the three is a brown butter peach tart. It has a sweet sugar crust and filled with fresh peaches and covered in a brown butter filling that bakes down to a fresh summer dessert. Enjoy!
Brown Butter Peach Tart
7 tbsp. butter
1 c. sugar
1/4 tsp. vanilla extract
1 c. all-purpose flour
1 pinch salt
1/2 c. sugar
2 large eggs
1/4 c. all-purpose flour
1/2 c. butter
3 fresh medium peaches
Preheat oven to 375 degrees. Grab a bowl and stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 10-15 minutes or until just golden brown. Remember, this is going to be baked for longer and you don’t want the crust to bake too long. (Like I did. Shhhh)
Now prepare the filling, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until mixed well.
In a saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. (I never knew how long was too long and I always cooked it to short and it was just hot butter or two log and burn it. Once the butter starts to smell delicious and looks like a brown caramel color it is done.) Whisking constantly, pour hot butter in steady steam into egg mixture until blended.
Arrange peach slices in any design you please on the tart shell. Next pour in the browned butter mixture. Bake tart 35-45 minutes until just puffed and golden. Cool completely on wire rack. Refrigerate and enjoy!
(Adapted from goodhousekeeping.com)