Description
These Mini Brown Butter Peach Tarts feature a buttery shortbread crust filled with fresh peach slices and a rich, nutty brown butter filling. They are elegant individual desserts perfect for any occasion.
Ingredients
Scale
For the Shortbread Crust:
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (1 stick, 113g) cold unsalted butter, cut into cubes
- 1/4 teaspoon salt
For the Brown Butter Filling:
- 1/2 cup (1 stick, 113g) unsalted butter
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (31g) all-purpose flour
- 1/2 teaspoon baking powder
For the Peach Layer:
- 2–3 ripe peaches, thinly sliced
Instructions
1. Make the Shortbread Crust:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Combine Dry Ingredients: In a medium bowl, combine the flour, granulated sugar, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press into Pans: Press this mixture firmly and evenly into the bottom and up the sides of mini tart pans (standard 4-inch size recommended, number depends on pan size).
- Bake Crust: Bake the crusts for 15 minutes, or until lightly golden brown.
- Cool Crusts: Remove the tart pans from the oven and let the crusts cool slightly while you prepare the filling. Keep the oven preheated.
2. Make the Brown Butter Filling:
- Brown the Butter: Melt the 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Watch carefully as it can burn quickly. You’ll see browned milk solids form at the bottom.
- Cool Brown Butter: Once browned, immediately pour the butter (including the browned bits) into a heatproof bowl and let it cool slightly for a few minutes.
- Combine Other Filling Ingredients: In a separate medium bowl, whisk together the eggs, granulated sugar, and vanilla extract.
- Add Dry Ingredients: Whisk in the flour and baking powder until just combined.
- Combine with Brown Butter: Gradually whisk the cooled brown butter into the egg mixture until smooth and well combined.
3. Assemble the Tarts:
- Arrange Peaches: Arrange the thinly sliced peaches in the bottom of the pre-baked tart crusts.
- Add Filling: Pour the brown butter filling evenly over the peach slices in each tart crust, filling them close to the top.
4. Bake the Tarts:
- Carefully place the filled tart pans back into the preheated oven.
- Bake for 25-30 minutes, or until the filling is set, puffed, and golden brown.
- Cool: Let the tarts cool completely in the pans before serving.
Notes
- Cold Butter for Crust: Using cold butter is essential for a tender, flaky shortbread crust.
- Browning Butter: Watch the butter carefully when browning, as it can go from perfectly browned to burnt very quickly. Use a light-colored saucepan to monitor the color easily.
- Peaches: Use ripe but firm peaches. You can peel them or leave the skin on, according to your preference.
- Tart Pans: This recipe is designed for mini tart pans (around 4 inches). The yield will depend on the exact size of your pans. You could potentially adapt this for a single larger tart pan, adjusting baking time accordingly.
- Cooling: Allow the tarts to cool completely before serving, as the filling needs time to set fully.
- Serving Suggestions: Delicious on their own or served with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store leftover tarts loosely covered at room temperature for a day, or in the refrigerator for 2-3 days.