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Gluten-Free Brown Butter Peach Tart

Yield 8-10 Servings

Nothing says summer to me like peaches. This sweet tart is a lovely gluten-free dessert that makes a great showpiece for a summer party. The substitution of maple sugar crystals for traditional sugar allows for more subtle sweetness, allowing the peaches to be the true star of this dish. If you are feeling decadent this summer, as I often do, save a slice for dessert to pair with coffee. Enjoy!

Ingredients

Crust:

  • 7 tablespoons unsalted butter, melted
  • 1/3 cup maple sugar crystals
  • 1/4 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon gluten-free baking flour (I used Bob Redmill 1-to-1 baking flour)
  • Pinch of salt

Filling:

  • 1/2 cup maple sugar crystals
  • 2 large eggs
  • Pinch of vanilla sea salt
  • 1/4 cup gluten-free baking flour (I used Bob Redmill 1-to-1 baking flour)
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, diced
  • 2 large peaches, thinly sliced

Instructions

Crust

Note: Crust can be made one day ahead. Cover and store at room temperature.

  1. Position rack in center of oven and preheat to 375°F.
  2. Using rubber spatula or fork, mix melted butter, maple sugar crystals, and vanilla in medium bowl. Add flour and salt; stir until incorporated.
  3. Transfer dough to 9-inch diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.
  4. Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

Filling

Note: When browning butter, use a saucepan with a light-colored bottom so that you can gauge the color of the butter.

  1. Whisk maple sugar crystals, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth.
  2. Brown butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
  3. Arrange peaches, thinly layered following the circle of the pan, in bottom of cooled crust. Carefully pour browned butter mixture evenly over peaches. Place tart on rimmed baking sheet.
  4. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool tart completely in pan on rack.
  5. Remove tart pan sides. Place tart on platter. Cut into wedges and serve.

Notes

Recipe by Kelsey Perusse, MS, CN modified from original recipe Lori Longbotham published in Bon Appetit.

Nutrition Facts

Serving Size 1/8 of tart

Amount Per Serving

Calories 347

% Daily Value

Total Fat 23 g

35%

Saturated Fat 14 g

70%

Sodium 72 mg

3%

Total Carbohydrates 32 g

11%

Dietary Fiber 1 g

4%

Sugars 16 g

Protein 4 g

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.