apricot_brown_butter_1

Apricot Brown Butter Tart

 

Summer is HERE baby! And all my favorite fruits are displayed as pretty as can be in grocery stores and farmers markets. Stone fruits… cherries.. does anyone else get as excited for food as I do?? I had this idea to make a brown butter tart, but couldn’t decide what fruit to put in to compliment the flavor best. Went to Whole Foods (who has particularly great produce) and picked out a few different fruits to play around with. Apricot won. The slight tartness of the fruit blends perfectly with the sweeter, nutty flavor of the brown butter fulling. My friends, apricots are at their peak right now. Go buy some!

(what browned butter will look like)
Let me explain what brown butter is. Brown butter is when you melt butter past the point of just melted. You keep the heat on a medium level to slowly brown the milk solids in butter. It will froth up on the surface but underneath it’ll look amber in color. This creates the most aromatic, AMAZING aroma ever. Your kitchen will become filled with a caramel-nutty scent that someone should honestly bottle up and put into a lotion (if someone hasn’t already). It’s that good. You just have to be careful because the butter is hot, and it can go from perfectly browned to completely black and burnt in a short period of time.

This recipe is a bit of a process, read the instructions all the way through before beginning. It’s no quick recipe, but I assure you, it’s well worth the effort.
Feel free to switch up the fruit in this as well. Other amazing options are: plums, peaches, cherries, raspberries, and rhubarb. Happy baking!

Brown Butter Apricot Tart
Crust
Butter, softened 5 ½ T (2.75 oz.)
Powdered sugar ¼ cup
Egg yolk 1
Flour 1 1/8 cup
Salt ¼ tsp
 
Brown butter filling
Butter ¾ cup (6 oz.)
Vanilla bean 1 pod
Sugar 1 cup
Flour 2 T
Egss 2
Apricots 3-4 (halved, with pit removed)
 
Directions:

Start by making the brown butter filling. This needs to chill for 8 hours before you can make the rest of the tart.

Scrape vanilla seeds out of pod and place in a small saucepan with the butter. Heat on medium to melt and then brown the butter. Browning the butter means your browning the milk solids in the butter, yielding an amber color, and a yummy nutty aroma. This will take about 10-15 minutes. Be careful not to leave while butter is browning, because it’ll go from perfect to burnt really quickly!

Once browned, remove from heat.

In a separate bowl, whisk the eggs, sugar, and flour together. Strain the browned butter into the rest of the filling and whisk to combine. Let mixture cool down to room temp, whisk again, then place in an airtight container and chill for 8 hours.

To make the crust, beat butter and powdered sugar together until combined. Add egg, then flour and salt. Once dough forms together, wrap in plastic and chill for 1 hour.

Roll out dough onto a floured surface. Spray an 8” fluted tart shell lightly with some baking spray.

Roll dough out between 1/8” and 1/4” thickness and fit into tart shell. Trim off sides with a pairing knife. Place tart shell in freezer for 10 minutes.

Preheat oven to 375 degrees F. (190 C)

Fill tart shell with brown butter batter. Slice apricots and arrange around the tart.

Bake for 45- 50 minutes.

Chill for 2+ hours, serve and ENJOY!

Apricot Browned Butter Tart

Brown butter custard tart with sliced apricots
Servings: 10
Author: Saura Madani

Ingredients

Crust

  • 5 1/2 Tbsp. butter, soft
  • 1/4 cup powdered sugar
  • 1 yolk
  • 1 1/8 cup flour
  • 1/4 tsp salt

Brown Butter Filling

  • 3/4 cup butter
  • 1 pod vanilla bean
  • 1 cup sugar
  • 2 Tbsp. flour
  • 2 eggs
  • 3-4 pitted apricots, sliced

Instructions

  • Start by making the brown butter filling. This needs to chill for 8 hours before you can make the rest of the tart.
  • Scrape vanilla seeds out of pod and place in a small saucepan with the butter. Heat on medium to melt and then brown the butter. Browning the butter means your browning the milk solids in the butter, yielding an amber color, and a yummy nutty aroma. This will take about 10-15 minutes. Be careful not to leave while butter is browning, because it’ll go from perfect to burnt really quickly!
  • Once browned, remove from heat.
  • In a separate bowl, whisk the eggs, sugar, and flour together. Strain the browned butter into the rest of the filling and whisk to combine. Let mixture cool down to room temp, whisk again, then place in an airtight container and chill for 8 hours.
  • To make the crust, beat butter and powdered sugar together until combined. Add egg, then flour and salt. Once dough forms together, wrap in plastic and chill for 1 hour.
  • Roll out dough onto a floured surface. Spray an 8” fluted tart shell lightly with some baking spray.
  • Roll dough out between 1/8” and 1/4” thickness and fit into tart shell. Trim off sides with a pairing knife. Place tart shell in freezer for 10 minutes.
  • Preheat oven to 375 degrees F. (190 C)
  • Fill tart shell with brown butter batter. Slice apricots and arrange around the tart.
  • Bake for 45- 50 minutes.
  • Chill for 2+ hours, serve and ENJOY!

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