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Ingredients
Scale
- 1⅓ cup (167 g) all-purpose flour
- ½ cup (110 g) dark brown sugar
- ½ teaspoon (2 g) baking powder
- 10 tablespoons (140 g) salted butter, cold
- 1 lb (454 g) peaches, cut into chunks (thawed if frozen), about 3 cups
- ⅓ cup (73 g) dark brown sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (2 ml) pure vanilla extract
- ½ teaspoon (1 g) ground cinnamon
- 2 teaspoons (4 g) cornstarch
- 1 tablespoon (14 g) brown butter
- Pinch of salt
- 2 tablespoons (28 g) brown butter
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons (30 ml) whole milk, plus more if needed
- ½ teaspoon (2 ml) pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together flour, baking powder, and dark brown sugar.
- Cut cold butter into small cubes and mix into the dry ingredients until pea-sized clumps form.
- Reserve ½ cup of the mixture, press the rest into a tart pan.
- Bake the crust for 10-13 minutes until lightly golden; let it cool.
- Brown 4 tablespoons of salted butter in a saucepan.
- Toss peach chunks with cinnamon, brown sugar, cornstarch, remaining brown butter, lemon juice, and salt.
- Simmer the peach mixture for about 5 minutes until it thickens.
- Pour filling into the baked crust, sprinkle reserved crust mixture on top.
- Bake for 30-35 minutes until crumb topping is golden brown; let it cool completely.
- Whisk brown butter, powdered sugar, vanilla, and milk for icing, drizzle over the tart.
Notes
Keep butter cold for a flaky crust.
Use ripe peaches for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 30