This peach tart with shortbread crust is made with brown butter in the crust, the peach tart filling and the icing! Or make it a canned peach tart recipe with canned peaches! This easy peach tart recipe is sure to be your new favorite!
Whisk together flour, baking powder, and brown sugar.
1⅓ cup all-purpose flour, ½ teaspoon baking powder, ½ cup dark brown sugar
Add cubed butter and work in with hands or a pastry cutter until mixture forms pea-sized clumps and sticks together when pressed. Remove ½ cup of mixture and set aside.
10 tablespoon salted butter, cold
Press remaining crust dough into a 9-inch tart pan with a removable bottom.
Bake in preheated oven for 13-15 minutes.
Prepare Brown Butter Peach Filling
Brown 4 tablespoon of salted butter in a light-colored sauce pan and transfer to a heatproof container (see note). Remove 2 tablespoons of the browned butter and set aside for the icing later.
2 tablespoon brown butter, 1 tablespoon brown butter
In a large bowl, toss peaches with cinnamon, brown sugar, cornstarch, remaining brown butter, lemon juice, and a pinch of salt.
1 lb peaches, ⅓ cup dark brown sugar, 1 tablespoon fresh lemon juice, ½ teaspoon ground cinnamon, 2 teaspoon cornstarch, 1 tablespoon brown butter, pinch salt
Transfer to a medium saucepan and bring to a simmer on stovetop over medium-high heat.
Reduce heat to low and simmer for 5 minutes, or until filling has thickened slightly. Stir in vanilla extract.
1 teaspoon pure vanilla extract
Pour peach filling into baked crust and spread to even.
Sprinkle reserved crumbles of crust mixture on top of peach filling to create the crumb topping.
Bake in preheated oven 30 to 35 minutes, or until the crumb topping is a deep golden brown. Cool completely.
Whip Up Brown Butter Icing
Whisk together reserved 2 tablespoons of brown butter, powdered sugar, vanilla, and milk until smooth. If desired, add a bit more milk to thin consistency.
2 tablespoon brown butter, 1 cup powdered sugar, 2 tablespoon whole milk, ½ teaspoon pure vanilla extract
Drizzle icing over cooled tart and serve!
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Notes
Butter: For this recipe (and most of my recipes), I use salted butter because I feel it boosts the flavors. You can definitely swap it for unsalted butter and just add in a few pinches of salt according to your preference.For a detailed step-by-step on how to brown butter, see my Brown Butter Appreciation Post.In this recipe, we're using a total of 3 tablespoons of brown butter, but since butter loses some of it's liquid volume when being heated, I would suggest browning 4 tablespoons of butter and then measuring out tablespoons from that, just to make sure you end up with enough.Tart pan: I use this 9-inch tart pan, but you can use any tart pan, pie pan, or springform pan that you prefer. Let me know in the comments what worked for you!Make ahead options:
You can prepare the filling and crust dough ahead of time and refrigerate or freeze, well wrapped, until ready. Just let them thaw in the fridge before assembly and adjust cook time to accommodate the colder ingredients.
You can also prepare and bake the whole tart, allow it to cool completely and then drizzle with icing. Then let it solidify uncovered in the freezer, and then wrap it well and freeze for up to 4 months. Let thaw, covered in the refrigerator, for 24 hours.
Canned Peach Tart: To make this peach tart recipe with canned peaches, you'll just need to reduce the amount of sugar in the peach tart filling to ¼ cup, to keep it from being too sweet. I also recommend using peaches that are canned in 100% juice, not syrup.