Today, Eat Sweets Pastry's chef Megan Driscoll is teaching us how to make a delicious 'Brown Butter Peach Tart' in honor of this peach-season! If you're looking for an extra kick to your taste buds, pair your tart slice with an ice cream scoop. It's as delicious as it sounds.
Crust & Streusel Topping
- 3/4 C Sugar
- 1 1/2 C Flour
- 1 C Brown Butter, chilled
- 1/2 tsp Salt
Filling
- 1/3 C Sugar
- 1/4 C Sour Cream
- 1/4 C Flour
- 1 Egg
- 2 Medium Yellow Peaches
Brown Butter: To brown butter simply cook over medium-high heat until the butter begins to turn brown and frothy, stir often to incorporate browned bits as they become stuck to the bottom of pan. Once froth subsides, remove from heat and chill. Butter should be brown with a nutty aroma.
Crust & Topping: In the bowl of a food processor combine sugar, flour and salt. With processor pulsing, slowly add bits of the chilled brown butter until mixture resembles course meal. Place 1 1/2 C of mixture in tart shell, pressing into the bottom and up along edges to form crust. Bake at 350 until crust begins to brown, about 15 minutes. Place remaining crumb mixture back in fridge and make filling while crust is baking.
Filling: Whisk together egg and sugar. Add sour cream and flour, mixing well to combine. Peel and slice peaches, stir into batter. Pour mixture into tart shell (can be straight out of oven) and sprinkle brown butter streusel over top. Bake for an additional 30 minutes, tart should be golden and firm to touch when cooked through.
Photographer: Megan Welker