Description
These Mini Brown Butter Peach Tarts feature a buttery shortbread crust topped with a rich, nutty brown butter filling and fresh, thinly sliced peaches. Baked until golden and set, these tarts offer a delightful combination of crisp, creamy, and fruity flavors perfect for dessert or an elegant snack.
Ingredients
Scale
For the Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
For the Brown Butter Filling
- 1/2 cup unsalted butter
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
For the Topping
- 2-3 ripe peaches, thinly sliced
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, blend the mixture until it resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of mini tart pans. Bake for 15 minutes or until lightly golden. Remove from the oven and set aside.
- Make the Brown Butter Filling: In a small saucepan, melt the butter over medium heat, cooking until it turns a deep golden brown and develops a nutty aroma—be careful not to burn it. Remove from heat and let cool slightly. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, flour, and baking powder. Slowly pour the cooled brown butter into the mixture, whisking continuously until fully combined.
- Assemble the Tarts: Arrange the thinly sliced peaches evenly in the pre-baked tart shells. Pour the brown butter filling over the peaches, filling each tart shell nearly to the top.
- Bake the Tarts: Place the assembled tarts back into the oven and bake for an additional 25-30 minutes or until the filling is set and slightly golden on top.
- Cool and Serve: Allow the tarts to cool before removing them from the pans and serving.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Make sure to brown the butter slowly to avoid burning and achieve a nutty flavor.
- You can prepare the crust in advance and keep it refrigerated before baking.
- Allow the tarts to cool completely for easier removal from pans and better filling set.
- Mini tart pans or a muffin tin with liners can be used for shaping the tarts.
