|Peachy Apricot Hand Tarts in a Brown Butter Pastry|
Every time I bake with browned butter, I ask myself, “Why don’t I do this more often?” The kitchen smells warm and enticing for hours, and the resulting baked goods have that pronounced buttery flavor.
I am so excited about this pastry dough that Abby Dodge created for the hand tarts in September's #baketogether. For one, it’s full of flavor, the browned butter and brown sugar lending a butterscotch note that is the perfect match for the jammy peach apricot filling I used.
The texture veers close to cookie domain, tender instead of flaky, but not quite as crumbly as a cookie. If you are a baker for who finds flaky pastry somewhat elusive, you might like to try this recipe.
What makes it easy is that, instead of working with freezer-cold chunks of butter, you start with the melted browned butter and from there add the rest of the ingredients. Again, more like a cookie dough than the usual pie crust techniques. (I like this dough so much that I already have ideas for how to use it in other recipes. Stay tuned.)