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

A Twist on Beach Hair

Jennifer C. Nieman brings us an easy hair tutorial that would surely take you about 20 minutes or less, and is very much fitting for the summer heat. Try this little twist on the 'beach hair' and let us know how it turns out to be!

Step One: Start with curly or wavy hair. Then section the hair from the top down behind each ear.

Step Two: Add some volume to the crown and pin

Step Three: Start to twist the back section of the hair into a twist going to your right. Once its twisted roll into a “donut like” bun. Add pins to secure. 

Step Four: Take the two sections from the front and twist them over the bun and secure with pins. Leave a few pieces by the face to make it soft a romantic

Step Five: Optional – Add some fresh flowers for some added fun!

Photography // Rustic White

Hair and Makeup // Jennifer C. Nieman

Styling // Crafts and Love

Model // Calee Lutes 

Popsicle Cookies DIY

Summer wouldn't be complete without the ultimate poolside treat - a Popsicle. But, honestly, who wouldn't love a Popsicle sure to melt in your mouth and not down the front of your perfectly pristine bathing suit? These Popsicle cookies by my dear friend Jennifer Vogelpohl do just that. They are great for gifts or a day at the beach where you just don't have a freezer handy!

Sugar Cookies

  • *Preheat oven to 375
  • Cream together until fluffy: 1 Cup Butter 1/2 Cup Sugar
  • Add and set aside: 1 Beaten Egg 2 Teaspoons Vanilla
  • Mix Together: 3 Cups Plain flour 1/2 Teaspoon Baking Powder 1/8 Teaspoon Salt

Stir flour mixture into creamed mixture gradually. It works best to mix with your hands. Roll into a ball and chill for 15-20 minutes. Roll out about 1/4” thick using powdered sugar instead of flour to prevent sticking. Cut with the cookie cutters of your choice and bake at 375 for 8-10 minutes on an ungreased cookie sheet. Remove before edges brown. Cool and decorate as desired.

Royal Icing:

  • 3 Tablespoons Meringue Powder
  • 4 Cups Powdered Sugar
  • 6 Tablespoons Water (adjust as needed)

Mix all ingredients with a hand mixer on low until smooth. For icing cookies you want a thin icing that creates a ribbon on the surface of itself that can be seen for about three seconds. Divide and dye with gel food colorings as desired. Pour into decorating bottles and create!

DIY // Juli Vaughn 

Photography // Rustic White