Dessert

Brown Butter & Stone Fruit Shortbread Tart with Honeycomb Crunch

Name: Brown Butter & Stone Fruit Shortbread Tart with Honeycomb Crunch
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; ¼ cup cornmeal (polenta); 8 tbsp cold unsalted butter, cubed; 2 tbsp granulated sugar; ⅛ tsp sea salt; 1 egg yolk; 2 tsp vanilla extract; ¾ cup whole-milk ricotta; 3 tbsp honey, divided; 1 tbsp mascarpone cheese; 3 medium nectarines, halved and pitted; 2 tbsp brown sugar; ½ tsp cardamom powder; ¼ cup honey (for brittle); 3 tbsp unsalted butter (for serving); fleur de sel; 1 tbsp water

A delicate, buttery shortbread base layered with whipped ricotta sweetened with honey, topped with caramelized roasted nectarine wedges, and finished with shards of crisp honeycomb brittle and a drizzle of brown butter that ties everything together in a symphony of stone fruit, nuts, and burnt honey.

500cal 8gprotein 57gcarbs 28gfat 20min prep 32min cook 6serves

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