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Brown Butter Peach & Georgia Pecan Cinnamon Tart



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3/4 cup unsalted butter
3 ea. eggs
1-1/4 cups + 1 tbsp. sugar, divided
6 tbsp. all-purpose flour
1 tbsp. vanilla
8.0 pieces of Tart Pastry Shell Magnifying_glass
1 tsp. cinnamon
1/4 tsp. fresh nutmeg, grated
2 cups fresh peaches, sliced
1/3 cup Georgia pecans, toasted
1.0 cup of Bourbon Custard Sauce Magnifying_glass


  1. 1
    Preheat oven to 350°F.
  2. 2
    Melt butter over medium heat until brown sediment forms at the bottom of the pan (approximately 3 minutes). Set aside to cool.
  3. 3
    Combine eggs, 1 1/4 cups sugar and flour in a food processor. Process until smooth. Pour in warm butter and process briefly until combined. Add vanilla and process 5 seconds. Set aside.
  4. 4
    Roll out pastry on a lightly floured surface. Line a 10" tart pan with removable bottom. Combine 1 tbsp. sugar, cinnamon and nutmeg in a small bowl to make cinnamon sugar. Pour in filling, top with peaches and pecans; sprinkle with cinnamon sugar. Bake 50 minutes until browned. Cool on cake rack. Dust w/powdered sugar. Serve warm.


Joseph G. Randall

Photo courtesy of the Georgia Pecan Commission.

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cuisines North & South American, Other North American, Southern & Soul Food
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