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Mini Brown Butter Peach Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Brown Butter Peach Tarts feature a buttery shortbread crust filled with a rich, nutty brown butter custard and topped with fresh, thinly sliced peaches. Perfectly baked until golden and set, these elegant tarts combine the sweetness of ripe peaches with the warm flavor of browned butter for a delightful dessert that’s ideal for gatherings or a special treat.

Ingredients

Shortbread Crust

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon salt

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

Fruit Topping

  • 2-3 ripe peaches, thinly sliced

Instructions

  1. Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press the 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.
  2. Make the Brown Butter Filling: In a small saucepan over medium heat, melt the butter, stirring occasionally until it turns a deep golden brown and develops a nutty aroma. Be careful not to burn it. Remove from heat and allow to cool slightly. In a mixing bowl, whisk together eggs, sugar, vanilla extract, flour, and baking powder. Gradually pour the cooled brown butter into the egg mixture, whisking continuously until fully combined.
  3. Assemble the Tarts: Arrange the thin peach slices evenly in the baked tart shells. Pour the brown butter filling over the peaches, filling each tart shell nearly to the top. Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly golden on top. Remove from oven and let the tarts cool before serving.

Notes

  • Use ripe but firm peaches for the best texture and flavor.
  • Be careful when browning butter; it can quickly go from golden brown to burnt.
  • Ensure the brown butter has cooled slightly before mixing with eggs to prevent curdling.
  • These tarts can be prepared in advance and stored refrigerated for up to 2 days.
  • Allow the tarts to cool completely to let the filling firm up for easier slicing.

Find it online: https://slsrecipes.com/mini-brown-butter-peach-tarts-recipe/