Brûléed Buttermilk Peach Tarts

A cross between chess pie and crème brûlée created this delicious hybrid filled with juicy fruit and an addictively crisp sugar crust.

Buttermilk Peach Tarts Brûlée
  • 2 (14.1-ounce) packages refrigerated piecrusts
  • 4 large eggs
  • ¾ cup sugar plus 8 teaspoons sugar, divided
  • ½ cup honey
  • ½ cup whole buttermilk
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 1 cup diced fresh peaches
  • Garnish: sliced fresh peaches
  1. Preheat oven to 400°.
  2. Lightly brush one piecrust with water, and top with a second crust, pressing lightly to seal. Repeat with remaining dough. Cut out 8 (6-inch) rounds, rerolling scraps as necessary. Press rounds into bottom and up sides of 8 (3½-inch) mini tart pans. Trim excess dough. Top each with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
  3. Bake for 10 minutes. Carefully remove paper and weights, and bake for 10 minutes more. Let cool on a wire rack for 10 minutes. Reduce oven temperature to 350°.
  4. In a medium bowl, whisk together eggs, ¾ cup sugar, honey, buttermilk, melted butter, vanilla, and salt. Fold in peaches. Pour filling into prepared crusts.
  5. Cover edges with foil, and bake until filling is set, about 30 minutes. Let cool for 10 minutes. Sprinkle each tart with 1 teaspoon sugar. Using a kitchen torch, brûlée top of each tart. Let cool to room temperature before serving. Garnish with peaches, if desired.
KITCHEN TIP: Refrigerate leftover tarts, and refresh topping by blotting any excess moisture and sprinkling the top with an additional ½ teaspoon sugar to brûlée before serving.