Peach and Brown Butter Tart

 Begin by making the pastry. Add the flour, salt, and sugar to a large bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Add the cold water gradually and mix just until the dough comes together. Shape the pastry into a disk, wrap in cling film, and chill for 30 minutes.

Preheat the oven to 180°C. Roll out the chilled pastry on a lightly floured surface to fit a 26cm tart tin. Line the tin with the pastry, pressing into the edges and trimming any excess. Prick the base with a fork, line with baking paper, and fill with baking beans(you can use dried rice or pasta too). Blind bake for 15 minutes, then remove the paper and beans and bake for a further 10 minutes until pale golden. Allow to cool.

Place the butter in a small saucepan over medium heat. Let it melt and continue to cook until the butter foams and turns a deep golden brown with a nutty aroma. Remove from heat and allow to cool slightly.

Pour the brown butter filling into the pre-baked tart shell, spreading it evenly. Arrange the peach slices decoratively in concentric circles on top of the filling, slightly overlapping. Gently press the peaches into the filling.

Bake the tart at 180°C for 35-40 minutes until the filling is set and golden, and the peaches have softened slightly. Remove from the oven and let cool in the tin for 20 minutes, then transfer to a wire rack to cool completely. 

Once cooled, make the glaze. Use the ground arrow root sachet as per pack instructions. And then using a pastry brush, glaze the top of the tart.

Serve the tart slightly warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.