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Brown Butter Peach Pie Tart

A delightful tart that blends the rich nuttiness of brown butter with the sweetness of ripe peaches, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Shortbread cookies, crushed For the crust base.
  • 4 tablespoons Butter, melted Melted for mixing with cookie crumbs.
For the filling
  • 1 cup Brown butter Browned until nutty.
  • 3/4 cup Brown sugar
  • 2 large Eggs For binding the filling.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 4 medium Fresh peaches, sliced Peel and slice peaches for the filling.
For the drizzle
  • 1 cup Icing sugar For sweet finishing touch.
  • 1 tablespoon Water To mix with icing sugar for drizzle.

Method
 

Preparation of Shortbread Crust
  1. Preheat your oven to 350°F (175°C).
  2. Crush the shortbread cookies into fine crumbs.
  3. Mix crushed cookies with melted butter to form a wet sand-like texture.
  4. Press the mixture into the bottom and up the sides of a tart pan.
  5. Bake the crust for about 10-12 minutes until lightly golden. Set aside to cool.
Preparing the Filling
  1. Melt the butter in a small saucepan over medium heat until it turns golden brown, being careful not to burn it.
  2. Let the browned butter cool slightly.
  3. In a bowl, whisk together brown sugar, eggs, vanilla extract, baking powder, and salt.
  4. Slowly add the brown butter to the mixture and mix until combined.
  5. Gently fold in the sliced peaches into the batter.
Assembling and Baking the Tart
  1. Pour the peach mixture into the prepared shortbread crust, spreading it evenly.
  2. Bake the tart for 35-40 minutes, or until the filling is set and golden on top.
Cooling and Drizzling
  1. Allow the tart to cool in the pan for about 15 minutes before transferring to a wire rack.
  2. Once cooled, drizzle icing sugar mixed with a little water over the top.

Notes

Store the tart in an airtight container in the refrigerator for up to 5 days or freeze for 2 months.