Easy Mini Brown Butter Peach Tarts (Flavorful!)

These Mini Brown Butter Peach Tarts are an absolutely delightful treat! They feature a buttery shortbread crust filled with sweet, juicy peaches and a rich, nutty brown butter filling. I adore the combination of flavors and textures in these tarts - the crisp crust, the tender peaches, and the incredibly fragrant brown butter custard. They're perfect for spring or summer gatherings, brunches, or anytime you want an elegant yet easy-to-make dessert. Making these Mini Brown Butter Peach Tarts is a fantastic way to celebrate peach season!

Why You'll Love These Mini Brown Butter Peach Tarts

• Brown Butter Magic: Browning the butter adds a deep, nutty, almost caramel-like flavor that elevates the entire dessert.
• Perfect Peach Flavor: Highlights the natural sweetness and juiciness of fresh peaches.
• Buttery Shortbread Crust: The simple shortbread crust is crisp, tender, and delicious.
• Easy Individual Servings: Mini tarts are perfect for portion control and elegant presentation.
• Impressive Yet Simple: These tarts look impressive but are surprisingly straightforward to make.

Ingredients for Mini Brown Butter Peach Tarts

Here's what you'll need to make these delicious mini tarts. The full list with measurements is in the recipe card below.

Shortbread Crust

• All-purpose flour (Dry Ingredient)
• Granulated sugar (Sweetener)
• Cold, cubed unsalted butter (Fat)
• Salt (Seasoning)

Brown Butter Filling

• Unsalted butter (Fat)
• Large eggs (Binder)
• Granulated sugar (Sweetener)
• Vanilla extract (Flavoring)
• All-purpose flour (Dry Ingredient)
• Baking powder (Leavening Agent)
• Ripe peaches, thinly sliced (Fruit)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Mini Brown Butter Peach Tarts as is, but here are a few ideas for variations:

• Different Fruit: Use nectarines, plums, apricots, or even berries instead of peaches.
• Add Nuts: Sprinkle some chopped pecans or almonds over the peaches before adding the filling.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the shortbread crust or the brown butter filling.
• Add a Glaze: Drizzle a simple vanilla or almond glaze over the cooled tarts.
• Make One Large Tart: You can adapt this recipe to make one larger tart instead of mini ones (adjust baking time accordingly).

How to Make Mini Brown Butter Peach Tarts

Let me show you how to make these flavorful Mini Brown Butter Peach Tarts:

Make the Shortbread Crust

1. First, I preheat my oven to 350°F (175°C).
2. In a bowl, I combine the flour, sugar, and salt.
3. I work in the cold, cubed butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
4. I press this mixture firmly and evenly into the bottom and up the sides of my mini tart pans.
5. I bake the crusts for 15 minutes until golden brown. Then, I remove them and let them cool while I make the filling.

Make the Brown Butter Filling

1. I melt the butter in a saucepan over medium heat. I continue to cook, swirling the pan occasionally, until the butter turns golden brown and develops a nutty scent. Be careful not to burn it!
2. I let the brown butter cool slightly.
3. In a separate bowl, I whisk together the eggs, sugar, vanilla extract, flour, and baking powder.
4. I gradually mix the slightly cooled brown butter into the egg mixture until smooth.

Assembling the Tarts

1. I place the thinly sliced peaches into the cooled, pre-baked crusts.
2. I carefully pour the brown butter filling over the peaches, filling each tart up to the top of the crust.

Bake

1. I bake the tarts for 25-30 minutes, or until the filling is firm to the touch and golden brown.

Cool and Serve

1. Cool completely
2. Serve

Tips and Tricks for the BEST Mini Tarts

Here are my secrets for making these tarts truly exceptional:

• Use Cold Butter for Crust: Cold butter is essential for a tender, flaky shortbread crust.
• Watch the Brown Butter: Keep a close eye on the butter as it browns; it can go from perfectly nutty to burnt very quickly. Use a light-colored pan if possible.
• Don't Overfill: Fill the tart shells just to the top of the crust to prevent the filling from overflowing.
• Use Ripe Peaches: Ripe but firm peaches hold their shape well during baking and provide the best flavor.
• Cool Completely: Let the tarts cool completely before serving to allow the filling to set properly.

How to Serve

These Mini Brown Butter Peach Tarts are delicious served:

• On Their Own: Perfect as a simple, elegant dessert.
• With Whipped Cream: A dollop of freshly whipped cream is a lovely addition.
• With Ice Cream: Serve warm tarts with a scoop of vanilla bean or caramel ice cream.
• For Brunch: A delightful sweet treat for a brunch gathering.
• For Parties: Easy to serve individual portions.

Serve warm or at room temperature.

Make Ahead and Storage

You can make the shortbread crusts ahead of time and store them in an airtight container. The baked tarts can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

FAQs about Mini Brown Butter Peach Tarts

• Can I use frozen peaches?
  • Yes, thaw the frozen peaches completely and pat them very dry before using to avoid adding excess moisture to the filling.
• Can I make this as one large tart?
  • Yes, press the crust into a standard 9-inch tart pan with a removable bottom. Arrange the peaches and pour the filling. Bake time will likely increase; bake until the filling is set.
• How do I know when the brown butter is ready?
  • The butter will foam up, then subside. You'll see golden-brown milk solids at the bottom of the pan, and it will smell nutty and fragrant.

Enjoy these delightful, nutty, and fruity Mini Brown Butter Peach Tarts! They're a perfect dessert for any occasion.

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