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
- Preheat oven to 400°.
- 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.
- 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°.
- 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.
- 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.