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Peach-Brown Butter Tart
Bake: 50 mins at 350°F
Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup quick-cooking or regular rolled oats
- 1/4 cup sliced almonds, toasted
- 1/4 cup cold butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 cups sliced, peeled, fresh or frozen peaches
- 1/2 cup sliced almonds, toasted
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon ground nutmeg
- 1 recipe Baked Pastry Shell (see recipe below)
Directions
1. For streusel topping, in a food processor bowl, combine the 1/3 cup flour, the rolled oats, 1/4 cup sliced almonds, 1/4 cup butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, the cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon salt. Process until mixture is evenly crumbly. (Or, chop almonds. In a medium bowl, combine almonds, flour, oats, granulated and brown sugars, cinnamon, nutmeg, and salt. Using a pastry blender, cut in 1/4 cup butter until the mixture is crumbly.) Set aside.
2. For filling, in a small saucepan, heat the 3/4 cup butter over low heat until browned. Remove from heat. In a medium bowl, whisk together eggs, the 1 cup granulated sugar, 1/3 cup flour, the vanilla, and 1/4 teaspoon salt. Whisk in browned butter. Set aside.
3. In large bowl, toss peaches with the 1/2 cup almonds, the lemon peel, and the 1/4 teaspoon nutmeg. Spoon mixture into Baked Pastry Shell. Pour the filling over peaches. Spoon streusel topping evenly over filling. Cover edge of pastry with foil.
4. Place pie plate on a baking sheet. Bake in a 350 degree F oven for 50 to 55 minutes or until golden and set. Cool on a wire rack. Cover and chill in refrigerator to store. Makes 8 servings.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
Directions
In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
