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This peach brown butter custard tart pairs sweet, rum-flavored fruit with a smooth custard.

Some desserts have tastes so strong they seem to shout at you; others get your attention with a whisper. This peach brown butter custard tart falls in the latter category. It’s understated and refined but still gets noticed. Its appeal comes from the pairing of sweet, rum-flavored peaches with a smooth, brown-butter egg custard. It’s subtle but very pleasing, winning you over quietly, one nibble at a time.

If you find peaches that are perfectly ripe and flavorful, you could omit the 30- to 40-minute maceration of the peaches in the first step in the recipe, which softens and sweetens them.

The tart is best the day it’s made but is still good a day later.



Vera Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks (available at Garcia Street Books in Santa Fe). Contact her at veradawson1@gmail.com.

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