Recipe: Rosemary & Tart Cherry Shortbread

Pastry Chef Megan Driscoll (of Eat Sweets Pastry in Westwood, Los Angeles) whips up an easy-to-do winter shortbread recipe using rosemary and cherries. These cookies are a perfect start to a morning with coffee or as dessert for an evening by the fireplace. They are surely one of our favorite shortbread recipes to date. Be sure to share photos of your shortbread on Instagram if you decide to try! 

  • 1C Butter, softened
  • 2C AP Flour
  • 1/2 C Confectioners Sugar
  • Pinch Sea Salt
  • 1T Fresh Rosemary or to taste
  • 3/4 C Dried Tart Cherries, chopped

Combine fresh rosemary and confectioners sugar in the bowl of a food processor; pulse until rosemary is broken up into tiny specs and sugar takes on a slightly green hue. In a stand mixer, cream butter until light and fluffy.  Add rosemary-sugar, continue creaming for one minute. Add flour and salt, mixing until dough comes together. Add chopped dried cherries.

Turn dough onto a floured surface and roll out to 1/2" thick. Cut out and chill for at least an hour. Lightly brush cookies with water and sprinkle with crystal sugar. Bake at 350 until edges start to brown slightly,  approximately 10 minutes. Shortbread can be frozen or stored for up to 3 weeks in an airtight container.

Photography and styling by Natasha Lee

Brown Butter Peach Tart

Today, Eat Sweets Pastry's chef Megan Driscoll is teaching us how to make a delicious 'Brown Butter Peach Tart' in honor of this peach-season! If you're looking for an extra kick to your taste buds, pair your tart slice with an ice cream scoop. It's as delicious as it sounds. 

Crust & Streusel Topping

  • 3/4 C Sugar
  • 1 1/2 C Flour
  • 1 C Brown Butter, chilled 
  • 1/2 tsp Salt

Filling 

  • 1/3 C Sugar 
  • 1/4 C Sour Cream
  • 1/4 C Flour
  • 1 Egg
  • 2 Medium Yellow Peaches

Brown Butter: To brown butter simply cook over medium-high heat until the butter begins to turn brown and frothy, stir often to incorporate browned bits as they become stuck to the bottom of pan. Once froth subsides, remove from heat and chill. Butter should be brown with a nutty aroma.

Crust & Topping: In the bowl of a food processor combine sugar, flour and salt. With processor pulsing, slowly add bits of the chilled brown butter until mixture resembles course meal. Place 1 1/2 C of mixture in tart shell, pressing into the bottom and up along edges to form crust. Bake at 350 until crust begins to brown, about 15 minutes. Place remaining crumb mixture back in fridge and make filling while crust is baking.

Filling: Whisk together egg and sugar. Add sour cream and flour, mixing well to combine. Peel and slice peaches, stir into batter. Pour mixture into tart shell (can be straight out of oven) and sprinkle brown butter streusel over top. Bake for an additional 30 minutes, tart should be golden and firm to touch when cooked through. 

Photographer: Megan Welker