You’ll need a candy thermometer, a handheld blowtorch and just two nectarines to replicate this handsome early summer tart from Brown’s Court Bakery.

For the tart dough:

1 1/2 cups butter

3/4 cup sugar

1 egg

1 yolk

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup plus 2 tablespoons cake flour

1 cup plus 2 tablespoons all-purpose flour

1/8 teaspoon baking powder


Soften butter in the microwave. Cream softened butter and sugar in a food processor on medium speed for about 2 minutes. Scrape down bowl with spatula and add egg, yolk, salt and vanilla. Mix on low to combine. Add cake flour, all-purpose flour and baking powder. Mix on low just until dough comes together. Form dough into a disk, wrap in plastic and refrigerate for 1 hour.

For the tart filling:

1/2 cup butter

1/2 cup sugar

2 eggs

1/4 cup all-purpose flour

1 teaspoon vanilla extract


Heat butter in a small pot on medium heat. Cook until milk solids start to brown, about 5 minutes; pull pot off heat. Pour butter into another container and refrigerate to cool slightly.

Whisk sugar and eggs together in a mixing bowl. Add all-purpose flour and vanilla, whisk to combine. Whisk in brown butter.

For the almond meringue:

1/2 cup sugar


1/4 cup egg whites

1 teaspoon almond extract


Put sugar in a small pot; add enough water to make sugar look like wet sand. Make sure sugar is wet throughout and that the sides of the pot do not have sugar on them.

Heat the sugar mixture to 243 degrees. While sugar is cooking, beat egg whites on medium speed in a food processor. Once sugar has reached the desired temperature, slowly stream the hot sugar into the whites while the food processor is still running. Beat on medium to high speed until meringue is completely cool. Add almond extract and mix on low speed.

To assemble:

Roll out tart dough to about 1/4-inch thickness. Cut out 5-inch circles. Press into 4-inch tart pans. Remove excess dough on edges. Bake at 350 degrees for about 7 minutes, or until edges start to brown.

Slice 2 to 3 nectarines and place in bottom of shells in a single layer. Fill with brown butter filling. Bake at 350 degrees until a toothpick will come out clean; about 10-15 minutes.

Let tarts cool completely. Then, either using a piping bag or offset spatula, decorate tarts using almond meringue. Toast meringue with a handheld torch.