These Mini Brown Butter Peach Tarts combine a rich brown butter filling with fresh peach slices, all nestled in a buttery shortbread crust. Perfect for individual servings, they offer a delightful blend of flavors and textures.
Ingredients:
For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold, cubed unsalted butter
- 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
- 2-3 ripe peaches, thinly sliced
Instructions:
- Prepare the Shortbread Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Press this mixture into and up the sides of mini tart pans.
- Bake for 15 minutes until golden. Remove and let cool.
- Prepare the Brown Butter Filling:
- In a saucepan, melt the butter over medium heat until it turns golden brown and emits a nutty aroma.
- Allow it to cool slightly.
- In a bowl, whisk together the eggs, sugar, vanilla extract, flour, and baking powder.
- Gradually mix in the brown butter.
- Assemble the Tarts:
- Place the thinly sliced peach slices into the cooled crusts.
- Pour the brown butter filling over the peaches, filling each tart to the top.
- Bake for 25-30 minutes, or until the filling is firm and golden.
- Allow the tarts to cool before serving.
These tarts are best enjoyed fresh but can be stored in an airtight container for up to two days.
