Go Back
Brown Butter Stone Fruit Tart

Brown Butter Stone Fruit Tart

Thick and silky brown butter pastry cream is spread into a crisp and crumbly sweet tart crust and topped with ripe juicy peaches, red plums and cherries and sprinkled with toasted almonds and Demerara sugar.
No ratings yet
Prep Time 35 mins
Cook Time 25 mins
Chill 3 hrs
Total Time 4 hrs
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 recipe Sweet Tart Dough, fully cooked
  • 1/4 cup (57g) unsalted butter
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) light brown sugar, packed, divided
  • 1/8 teaspoon fine sea salt
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla paste (or vanilla extract)
  • 3 peaches
  • 3 red plums
  • 1/2 cup (80g) cherries
  • Toasted almonds, for sprinkling
  • Demerara sugar, for sprinkling

Instructions
 

Brown Butter Pastry Cream

  • Place the butter into a small saucepan over medium heat. Cook the butter until deep golden brown, and the butter stops popping. Set aside to cool until warm.
  • In a medium saucepan over medium-low heat, combine the milk, salt and 1/4 cup of sugar and bring to a simmer.
  • Meanwhile, in a large bowl, combine the remaining 1/4 cup of sugar and egg yolks and whisk until fully mixed, about 30 seconds.
  • Whisk in the cornstarch until thickened, for about a minute.
  • When the milk mixture is simmering, remove the saucepan from the heat. Carefully and slowly, whisk the milk into the egg mixture.
  • Pour the egg/milk mixture back into the saucepan and place over medium heat, whisking continuously until the pastry cream thickens and slow bubbles pop on the surface.
  • Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits, and to smooth out the cream.
  • Whisk in the brown butter and vanilla bean paste.
  • Cover the surface of the pastry cream with plastic wrap so that a skin doesn't form. Allow the pastry cream to cool to room temperature.
  • Chill the pastry cream in the fridge until completely chilled, about 3 hours, preferably overnight before using.

Assembling the Tart

  • Assemble the tart just before serving. Slice the peaches and plums into thin slices.
  • Pit and halve the cherries, leaving a few stemmed and uncut. Set aside.
  • Stir the chilled pastry cream. Pour into the cooled, fully baked tart crust.
  • With an offset spatula, spread the pastry cream out evenly in the tart crust.
  • Place the peaches and plums over the pastry cream. Top with cherries.
  • Sprinkle the toasted almonds over the tart, filling in some of the gaps where the pastry cream is can be seen.
  • Sprinkle the tart with Demerara sugar. Serve immediately.
Keyword brown butter cream cheese frosting, pastry cream, peaches, plums, stone fruit, tart
Tried this recipe?Let us know how it was!