Brown Butter Pound Cake with Blueberry Topping
A buttery, bright spring pound cake for breakfast or dessert.
Stone fruits. People, I have been waiting for this moment since approximately August of last year. Finally, something to bake with besides apples and bananas! Thank God for summer, and summer produce.
I snatched up these white peaches the second I saw them at the store. And then one night when Dave was working late, I made these mini galettes to surprise him. We’re still snacking on them, and they are a great vision of what the summer may still bring.
Roll each quarter of the pie crust recipe out into circles, 1/8 inch thick. Toss the peach slices with flour, sugar cinnamon and salt, and arrange in a pinwheel pattern in the middle of the pie crust.
Pinch the crust together and fold so the dough reaches halfway to the middle of the tart. Carefully move the tarts to a baking sheet. Brush with the egg wash and sprinkle liberally with the raw sugar.
Bake for 20-25 minutes until the crusts are golden brown.