Brown-Butter Peach Tart
This beautiful dessert is a nice change from the traditional pie � a thin layer of sliced peaches is baked in a buttery egg filling. Make sure to use real butter; margarine and substitutes don't do justice to the recipe.

Crust:
7 tablespoons butter (no substitutions), melted and cooled to room temperature
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Pinch salt

Brown-Butter Filling:
1/2 cup sugar
2 large eggs
1/4 cup all-purpose flour
1/2 cup butter (no substitutions)
3 medium peaches (about 1 pound), peeled and thinly sliced

1. Prepare Crust: Preheat oven to 375 degrees F. In medium bowl, stir melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown.

2. Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended; set aside.

3. In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady steam into egg mixture until blended.

4. Arrange peach slices decoratively on warm tart shell; pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers.

AUTHOR: Marla