Mini Brown Butter Peach Tarts

These Mini Brown Butter Peach Tarts are a delightful combination of buttery shortbread crust, rich brown butter filling, and sweet, juicy peaches. Perfect for summer gatherings or as an elegant dessert any time of year, these bite-sized treats are as beautiful as they are delicious. The nutty aroma of brown butter paired with the fresh sweetness of peaches makes this recipe unforgettable!

Ingredients

Shortbread Crust:

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ½ cup cold, cubed unsalted butter
• ¼ teaspoon salt

Brown Butter Filling:

• ½ cup unsalted butter
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup all-purpose flour
• ½ teaspoon baking powder

Additional:

• 2–3 ripe peaches, thinly sliced (about 1 peach per tart)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) .
2. Grease or line mini tart pans (or a muffin tin) with parchment liners to prevent sticking.

Step 2: Prepare the Shortbread Crust

1. In a mixing bowl, combine the flour, sugar, and salt .
2. Add the cold, cubed butter and use your fingers, a pastry cutter, or a food processor to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Press the dough evenly into the bottom and up the sides of the mini tart pans or muffin tin cavities.
4. Bake the crusts for 15 minutes , or until lightly golden. Remove from the oven and let them cool slightly while you prepare the filling.

Step 3: Make the Brown Butter Filling

1. In a small saucepan over medium heat, melt the ½ cup butter , swirling occasionally, until it turns a golden brown color and emits a nutty aroma (about 5–7 minutes). Be careful not to burn it.
2. Remove the brown butter from the heat and let it cool slightly.
3. In a separate bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
4. Stir in the flour and baking powder , mixing until no lumps remain.
5. Gradually mix in the cooled brown butter, ensuring the filling is smooth and well combined.

Step 4: Assemble the Tarts

1. Arrange thin slices of peach in a circular pattern on top of each pre-baked shortbread crust.
2. Pour the brown butter filling over the peaches, filling each tart shell almost to the top.

Step 5: Bake the Tarts

1. Place the assembled tarts in the preheated oven and bake for 25–30 minutes , or until the filling is set and golden brown around the edges.
2. Remove from the oven and let the tarts cool completely in the pans before transferring them to a wire rack.

Step 6: Serve

1. Once cooled, serve the Mini Brown Butter Peach Tarts as-is or dust lightly with powdered sugar for an extra touch of elegance.
2. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Tips for Success

• Peach Prep: Use ripe but firm peaches for the best texture. If fresh peaches aren’t available, canned peaches (drained and patted dry) can be used as a substitute.
• Brown Butter Tips: Watch the butter closely when browning—it can go from golden to burnt quickly. Swirl the pan often and remove it from the heat as soon as it reaches a deep amber color.
• Storage: Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
• Freezing: These tarts freeze well! Wrap them individually in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw at room temperature before enjoying.

Why You’ll Love This Recipe

These Mini Brown Butter Peach Tarts are the perfect balance of textures and flavors. The buttery, crumbly shortbread crust provides a sturdy base for the creamy, nutty brown butter filling, while the fresh peach slices add a burst of natural sweetness and vibrant color. Whether you’re hosting a brunch, bringing dessert to a potluck, or simply treating yourself, these tarts are sure to impress. Dive into this sophisticated yet simple dessert and savor every bite of its summery charm!