Brown Butter Peach Tart With Shortbread Crust Recipe

I can’t get over how this Brown Butter Peach Pie Tart bakes up with juicy peaches, a crisp shortbread crust, buttery crumble, and a sweet brown butter drizzle. It’s the kind of summer dessert that disappears fast and leaves everyone asking for the recipe.

I’m fully obsessed with this Brown Butter Peach Tart because it hits every craving I have for peach dessert without acting precious. I get that crisp shortbread bite, juicy peaches, that nutty brown butter thing running through the filling, and a crumbly top that steals the whole show.

And the drizzle? Ridiculous in the best way.

I love how it tastes like pie, crumble, and bakery tart all at once, but still feels low-fuss and a little messy. My kind of summer dessert.

But honestly, I’d eat it straight from the pan, standing at the counter, no shame.

Ingredients

• Flour gives the crust that tender, cookie-like bite you’ll keep sneaking.
• Granulated sugar sweetens the crust and helps it brown up nicely.
• Salt keeps everything from tasting flat.

  Tiny ingredient, big job.

• Cold butter makes the shortbread crust rich, crumbly, and honestly irresistible.
• Egg yolk helps the crust hold together without getting tough.
• Ice water saves dry dough without making it heavy or weird.
• Peaches bring juicy sweetness, a little tang, and summer energy.
• Brown sugar adds cozy caramel notes that make peaches taste deeper.
• Cornstarch thickens the filling so it’s saucy, not soup.
• Lemon juice wakes up the fruit and balances all that sweetness.
• Vanilla makes the filling taste warmer and more bakery-style.
• Brown butter brings nutty richness.

  Basically, it’s the secret weapon.

• Crumb topping adds buttery crunch, which every soft fruit dessert needs.
• Cinnamon is optional, but it gives cozy pie-shop vibes.
• Plus the icing adds a sweet, salty finish that feels extra fun.

Ingredient Quantities

• 1 1/4 cups (160 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick, 113 g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1 to 2 tablespoons ice water
• 4 to 5 medium peaches (about 1 1/2 to 2 pounds), peeled and sliced, or 1.5 pounds frozen peaches, thawed and drained
• 1/3 cup (67 g) granulated sugar
• 2 tablespoons light brown sugar, packed
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 4 tablespoons (56 g) unsalted butter, browned and cooled
• 1/2 cup (100 g) light brown sugar, packed
• 3/4 cup (95 g) all-purpose flour (for crumb topping)
• 1/2 cup (113 g) unsalted butter, cold and cubed (for crumb topping)
• 1/4 teaspoon salt (for topping)
• 1/2 teaspoon ground cinnamon, optional
• 3 tablespoons unsalted butter, browned and cooled (for icing)
• 3/4 to 1 cup (90 to 120 g) powdered sugar (for icing)
• 1 to 2 teaspoons milk or cream (for icing)
• Pinch of salt (for icing)
• 1/2 teaspoon vanilla extract (for icing)

How to Make this

1. Preheat oven to 375 F (190 C). In a bowl whisk 1 1/4 cups flour, 1/4 cup granulated sugar and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs, then stir in 1 large egg yolk and 1 to 2 tablespoons ice water until dough just comes together; press into and up the sides of a 9-inch tart pan to form a shortbread crust. Chill 15 minutes.

2. Line crust with parchment and pie weights or dried beans and blind bake 15 minutes, remove weights and parchment, then bake 5 to 8 minutes more until edges are set and lightly golden; lower oven to 350 F (175 C).

3. Meanwhile brown 4 tablespoons unsalted butter in a small skillet over medium heat until nutty and fragrant, about 3 to 5 minutes; remove from heat and let cool slightly.

4. In a large bowl toss 4 to 5 peeled and sliced medium peaches (or
1.5 pounds thawed, drained frozen peaches) with 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice and 1 teaspoon vanilla extract; stir in the cooled browned butter until evenly distributed.

5. Pour the peach filling into the partially baked shortbread crust, spreading evenly.

6. Make the brown sugar cobbler crumb topping by whisking together 1/2 cup packed light brown sugar, 3/4 cup flour, 1/4 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Cut in 1/2 cup cold cubed unsalted butter until mixture forms coarse crumbs. Sprinkle the crumb topping evenly over the peaches.

7. Bake tart at 350 F (175 C) for 35 to 45 minutes until the topping is golden and the filling is bubbling at the edges. If topping browns too quickly, tent loosely with foil for the last 10 minutes.

8. While tart cools, make the brown butter icing by browning 3 tablespoons unsalted butter and letting it cool slightly. Whisk the browned butter with 3/4 to 1 cup powdered sugar, 1/2 teaspoon vanilla extract, a pinch of salt and 1 to 2 teaspoons milk or cream until smooth and pourable; adjust powdered sugar or milk to reach desired consistency.

9. Cool the tart on a rack at least 20 minutes so filling sets, then drizzle the brown butter icing over the top. Serve warm or at room temperature.

Equipment Needed

1. 9 inch tart pan with removable bottom
2. Mixing bowls (small and large)
3. Whisk
4. Pastry cutter or two forks for cutting in butter
5. Measuring cups and spoons
6. Parchment paper and pie weights or a cup of dried beans
7. Small skillet for browning butter
8. Cooling rack and a rubber spatula or wooden spoon

FAQ

Brown Butter Peach Tart With Shortbread Crust Recipe Substitutions and Variations

• All-purpose flour
  • Pastry flour (lighter, yields more tender crust)
  • Cake flour (for an even more delicate shortbread)
  • Whole wheat pastry flour (part or all, adds nuttiness; may need slightly less)
  • Gluten-free 1-to-1 baking blend (use same weight, press gently)
• Unsalted butter
  • Salted butter (omit any additional salt in recipe)
  • Vegan butter or margarine (use stick style, similar weight)
  • Coconut oil (solid, use slightly less for flakier texture)
  • Vegetable shortening (gives very tender crumb but less flavor)
• Peaches
  • Nectarines (same texture and sweetness, leave skin on if preferred)
  • Plums (slice thinner; adjust sugar if tarter)
  • Apricots (use slightly more fruit to match volume)
  • Mango (sweeter, may need less added sugar and less thickener)
• Cornstarch
  • Arrowroot powder (clear, neutral flavor; use 1:1)
  • Tapioca starch (good for fruit fillings; use about 1 to 1.25x)
  • Potato starch (similar thickening power, add near end of cooking)
  • Flour slurry (all-purpose flour mixed with cold water; use ~2x cornstarch amount)

Pro Tips

1) Chill the crust thoroughly before blind baking and handle the dough as little as possible so it stays flaky. Cold butter is the secret to a crisp shortbread base.

2) When browning butter, watch it closely and remove it from heat the instant it smells nutty. It continues to cook in the pan from residual heat, so transfer to a cool bowl to stop it and avoid any burnt flavor.

3) If using frozen peaches, let them thaw in a colander and give them time to drain. Pressing them lightly with paper towels helps prevent a watery filling and keeps the crumb topping from going soggy.

4) Bake until the filling is bubbling and then let the tart rest at least 20 to 30 minutes before slicing. That cooling time lets the filling set so your slices hold together, and the icing will set prettily without running.