Brown butter nectarine tart

1 hr 20 min8 slices (11 inch tart)

A summer tart with a tender pastry crust, fluffy brown butter custard filling, and fresh nectarine slices that bake to a crispy meringue-like shell.

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prepPreheat oven to 425°F / 220°C (use convection if available)

170 g all-purpose flour

Combine flour, sugar & salt

Cut in cold butter until crumbly

Add ice water, toss until dough holds

Shape into ball, flatten & chill

Roll out to 13 inch circle

Fit into tart pan, fold overhang

Poke holes, line with parchment & beans

Blind bake 12 min, remove beans

Bake 10 min more until light golden

Cool on wire rack

Lower oven to 350°F / 180°C

Spread filling in crust, arrange nectarines

Bake 350°F / 180°C, 30 min until deep gold

Cool 10–15 min before removing from pan

1 tbsp sugar

½ tsp salt

113 g / 1 stick cold butter

3–4 tbsp ice water

parchment paper or foil

dried beans or rice (for blind-baking)

75 g butter

Melt butter over medium heat until browned

Pour into bowl to cool

1 large egg

Beat egg & sugar until pale & fluffy

Stir in flour, cooled brown butter & vanilla

90 g sugar

15 g flour

1 tsp vanilla extract

4 nectarines or peaches, cut into eighths

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