So, Instead of trying to get everyone to focus on a favorite, I decided that this week I would share a french dish that I learned from Panna Cooking for a delicious Brown Butter Tart to give a nod to a favorite place of ours, France.
At first I thought that this recipe was going to be too much for me to do as I babysat my granddaughter, but as it turned out, each step was fairly quick to do and then it would have to chill awhile. When the baby went down for her nap, I could do the next step or I would put her in her high chair to watch me for a bit. It was a breeze! Then, one of the best things about this recipe is that it makes enough crust and custard for 2 tarts and the extra dough and custard keeps in the fridge for a good amount of time. In the middle of the week, I made the blueberry tart, and then on the weekend, I made a peach tart! The peach one was super fast to do since the dough and custard were already made.
- When working this dough for the crust, be very careful to not overwork it! Try to keep it cool by using your fingertips and not the palms of your hands.
- After the dough is refrigerated, begin by pounding it out with your rolling pin rather than rolling it. (You have to watch her do it! It is so cool! Also, when you do it yourself, it is very therapeutic).
- Use a simple syrup to make the blueberries shine!
- When browning butter, use your ears and your nose to tell when it is ready.
- Sprinkle powdered sugar like you mean it, but also let some of the fruit show.
- When I made the peach tart, I sliced the peaches and laid them decoratively on the custard. Then, after the tart was baked, I used chopped peaches on top. I didn't coat them with simple syrup because they were already shiny. Click the pictures below for descriptions.