Can I Make Brown Butter Peach Tart Ahead of Time?

Yes. Brown Butter Peach Tart is a convenient make-ahead dessert because both the filling and shortbread mixture can be prepared in advance. Keep them well covered in the refrigerator until you're ready to assemble and bake the tart. You can also bake the entire tart ahead of time. Allow it to cool completely before adding the brown butter icing. Store it appropriately until serving, and remember that the filling will become firmer as it cools. For longer storage, the finished tart can be frozen for up to four months when wrapped securely. Thaw it covered in the refrigerator for about 24 hours before serving.

Can You Make Brown Butter Peach Tart With Canned Peaches?

Absolutely. Canned peaches make this Brown Butter Peach Tart easy to prepare when fresh peaches aren't in season. For the best results, choose peaches packed in 100% fruit juice rather than heavy syrup and drain them thoroughly. Because canned peaches are already quite sweet, reduce the dark brown sugar in the peach filling to ¼ cup. This adjustment maintains the balance between the sweet fruit, bright lemon juice, warm cinnamon, and nutty brown butter. Frozen peaches are another excellent year-round alternative. Thaw and drain them before preparing the filling to prevent excess moisture from making the shortbread crust soggy.

How Do You Keep a Peach Tart From Getting Soggy?

Controlling moisture is the key to keeping a peach tart crisp. If you're using frozen or canned peaches, drain them thoroughly before combining them with the other filling ingredients.

Easy Brown Butter Peach Tart with Shortbread Crust

Name: Brown Butter Peach Tart
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup dark brown sugar; 10 tablespoons salted butter, cold and cubed; 1 pound peaches, cut into chunks, about 3 cups; 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; 1 pinch salt; 2 tablespoons brown butter, reserved for icing; 1 cup powdered sugar, sifted; 2 tablespoons whole milk, plus more if needed; 1/2 teaspoon pure vanilla extract

Description

Brown Butter Peach Tart with a buttery shortbread crust, juicy cinnamon peach filling, golden crumb topping, and rich brown butter icing. This easy peach dessert can be made with fresh, frozen, or canned peaches.

Ingredients

Scale

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup dark brown sugar
10 tablespoons salted butter, cold and cubed
1 pound peaches, cut into chunks, about 3 cups
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
1 pinch salt
2 tablespoons brown butter, reserved for icing
1 cup powdered sugar, sifted
2 tablespoons whole milk, plus more if needed
1/2 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 375°F.
Whisk together the flour, baking powder, and 1/2 cup dark brown sugar.
Add the cold cubed butter and work it into the dry ingredients with your hands or a pastry cutter until the mixture forms pea-sized clumps and holds together when pressed.
Remove 1/2 cup of the shortbread mixture and reserve it for the crumb topping.
Press the remaining mixture evenly 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 aside.
Brown about 4 tablespoons of salted butter in a light-colored saucepan, then transfer it to a heatproof container. Measure 1 tablespoon for the peach filling and reserve 2 tablespoons for the icing.
In a large bowl, 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 medium saucepan and bring it to a simmer over medium-high heat.
Reduce the heat to low and simmer for about 5 minutes, or until the filling has thickened slightly. Stir in 1 teaspoon vanilla extract.
Spread the peach filling evenly over the partially baked crust.
Sprinkle the reserved shortbread crumbs evenly over the peach filling.
Bake for 30 to 35 minutes, or until the crumb topping is deep golden brown.
Remove the tart from the oven and allow it to cool completely.
Whisk together the reserved 2 tablespoons brown butter, powdered sugar, 1/2 teaspoon vanilla extract, and whole milk until smooth. Add a little more milk if needed for a thinner consistency.
Drizzle the brown butter icing over the cooled tart, slice, and serve.

Notes

Fresh, frozen, or canned peaches may be used. Thaw and drain frozen peaches thoroughly before using.
For canned peaches, use peaches packed in 100% juice rather than syrup and reduce the brown sugar in the filling to 1/4 cup.
Because butter loses moisture while browning, start with about 4 tablespoons of butter to ensure you have enough browned butter for the filling and icing.
Unsalted butter may be substituted for salted butter; add a few pinches of salt to taste.
A 9-inch tart pan with a removable bottom works best, but a pie pan or springform pan may also be used.
Store the tart loosely covered at room temperature for up to 2 days or refrigerate for up to 4 days.
The crust dough and peach filling can be prepared ahead and refrigerated or frozen until ready to assemble.
The fully baked tart can be frozen for up to 4 months. Thaw covered in the refrigerator for about 24 hours before serving.
Serve slightly warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Prep Time: 35 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 311
Sugar: 28 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 39 mg