Place 1 stick of butter in a cold skillet over medium-low heat and let it melt completely.

Once melted, turn the heat up to medium and swirl the pan gently as the butter foams and browns. (It’ll smell nutty and amazing. Don’t walk away!)

Remove from heat and let it cool to room temperature. Patience, my friend—this step is worth it.

Preheat your oven to 350°F.

Butter a 9-inch removable-bottom tart pan like you’re greasing up for a slip-and-slide—get every corner.

Sift the all-purpose flour, cake flour, baking powder, and salt into a large bowl. It’s like aerating your ingredients for fluffier vibes.

In a stand mixer or with a hand mixer, beat the egg yolks and sugar on medium-high speed for about 3 minutes. You want it light, fluffy, and pale yellow—like cake clouds.

Add the browned butter to the egg mixture in 4 batches, mixing thoroughly between additions. (Don’t rush it. Butter love takes time.)

Gradually add the dry ingredients to the wet mixture, stirring until smooth and no dry flour pockets remain. (No one wants a flour surprise.)

Transfer the batter to the prepared pan and smooth the top with an offset spatula like the perfectionist you are.

Pop the cake into the fridge for 30 minutes. Yes, really. It helps the texture.

Once chilled, brush the top with the beaten egg for a glossy finish.

Using the back of a knife, create a simple design on top—you’re an artist now!

Brush one more layer of egg wash over your masterpiece.

Bake the cake for up to 35 minutes. If the top starts browning too quickly (overachiever), cover it loosely with foil.

Once baked, cool the cake slightly on a wire rack. Remove it from the pan while it’s still warm for clean slices.