From Paulette Vickery's Recipe Collection

Peachy Brown Butter Peach Tart

fruits, pies

1 each tart crust, using:
1 each stick real butter, melted,
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
1/8 teaspoon salt.
1 each brown butter filling, using:
1/2 cup sugar
2 each eggs
1/4 cup flour
1/2 cup butter
3 each peaches, peeled, sliced.

Prepare tart crust. Preheat oven to 375 degrees. In medium bowl stir meltedbutter with sugar and vanilla, until combined. Stir in flour and salt, until dough just begins to come together. Press dough into a 9 inch tart pan with removable bottom. Bake crust 15 minutes, or until golden brown. Meanwhile, prepare brown butter filling. In small bowl with wire wisk, beat sugar and eggs until well mixed. Beat in flour until blended. Set aside. In 1 quart saucepan heat butter over medium heat umtil melted, and a dark nutty brown color, but not burned, about 5 minutes, stirring occasionally. Wisking constantly, pour hot butter in a steady stream into egg mixture until blended. Arrange peach slices decoratively on warm tart shell, and pour in brown butter mixture. Bake tart 45 minutes, or until puffed and golden. Cool completely on wire rack. Serve with unsweetened whipped cream.

Yield: 12 servings





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