Name: Brown Butter Peach Tart
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 10 servings
Ingredients: 1⅓ cup all-purpose flour ((171g)); ½ cup dark brown sugar ((100g)); 1/2 tsp baking powder ((2g)); 10 tbsp salted butter, cold ((142g)); 1 lb peaches (cut into chunks (thawed if frozen), about 3 cups (see note below for canned peaches)); ⅓ cup dark brown sugar ((68g)); 1 tbsp fresh lemon juice; 1 tsp pure vanilla extract; ½ tsp ground cinnamon; 2 tsp cornstarch; 1 tbsp brown butter; pinch salt; 2 tbsp brown butter; 1 cup powdered sugar (sifted (115g)); 2 tbsp whole milk (plus more if needed); ½ tsp pure vanilla extract

Peachy Dreams Come True: Brown Butter Peach Tart 🥧🍑

Okay, real talk—who doesn’t love a good peach dessert? Like, is there anything better than biting into something sweet and juicy in the summer? Ugh, I can just smell it now!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
Alright, if we were grocery shopping together, I’d be like, “Grab that flour, okay?” You need about 1⅓ cups of all-purpose flour (easy peasy). Then, we gotta snag ½ cup of dark brown sugar (the good stuff!). And don’t forget the butter! We need ten tablespoons of cold salted butter. Yup, that’s a lot—don’t judge! 😅

Next up, peaches! I mean, duh! You’ll want about 1 lb of fresh peaches (3 cups chopped) but if you’re like me, and can’t wait for peach season, those frozen ones work too! Just thaw ‘em out.

You’ll also need some lemon juice (1 tbsp), pure vanilla extract (always the good stuff, right?), and a pinch of cinnamon for that cozy vibe. And oh, cornstarch! Just a couple teaspoons to help thicken the filling. And for the icing, we’re talking powdered sugar and some brown butter again because why not? 🧈

So Here’s Why I Make This Constantly
Okay, picture this: summer BBQs at my friend’s place. It’s hot, everyone’s sweating, and I roll in with this tart. The moment I set it down, it’s like a scene from a movie—everyone’s drawn to it. And when they take that first bite, the look on their faces! Pure bliss. 🤤

I swear, it’s like I’m the hero of the day. I started making this when my grandma taught me to brown butter. It was a mess at first (I burned it once—oops!) but now? Now it’s my secret weapon. The flavor is out of this world! It’s nutty and rich, and when paired with those sweet peaches… oh boy.

The One Trick That Changes Everything
So here’s the deal—browning the butter is where the magic happens. Don’t rush it! Just keep stirring on medium heat until it gets this gorgeous golden brown color. You’ll smell that nutty goodness, and trust me, it’s worth it! Just be careful, I’ve burnt my fair share of butter, and it’s NOT cute.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips)
– Check your brown butter like a hawk. Seriously, it goes from perfect to burnt in seconds!
– Let your tart cool completely before slicing. I can’t tell you how many times I’ve tried to cut into a warm tart. Disaster!
– If you’re using canned peaches, drain ‘em well! No one wants a soggy crust. 😬

How to Keep Them From Disappearing (Or, How to Store Them)
If you have some leftover (which is a BIG if), just cover it with plastic wrap and pop it in the fridge! But who are we kidding? This tart usually disappears in like, 10 minutes at my place.

If You Liked This, You’ll Probably Like These Too
If you’re vibing with this, you’ll probably love my Chocolate Chip Cookie Skillet—it’s a gooey dream! Or how about some Classic Apple Crisp? Like, fall in a bowl. 🍏🍂

So, what do you think? Are you gonna try this tart? I’m telling ya, it’s a game changer! Let me know when you make it! We can swap pics—because that’s what friends do, right? 🍑❤️