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. Perfect for showcasing ripe peaches in a delicate, elegant dessert that’s both comforting and sophisticated.
Ingredients
Scale
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
Topping
- 2-3 ripe peaches, thinly sliced
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). This sets the temperature for baking the crust and tarts.
- Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, and salt. This forms the base for the crust.
- Add Butter: Add the cold, cubed butter to the flour mixture.
- Combine to Crumble: Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
- Form the Crust: Press this mixture evenly into the bottom and up the sides of mini tart pans to form the tart shells.
- Bake the Crust: Bake for 15 minutes or until lightly golden. Then remove from oven and set aside to cool slightly.
- Make Brown Butter: In a small saucepan, melt the butter over medium heat, cooking it until it turns a deep golden brown and emits a nutty aroma. Be cautious to prevent burning.
- Cool Butter: Remove from heat and allow the brown butter to cool slightly before use.
- Prepare Filling Mix: In a mixing bowl, whisk together eggs, sugar, vanilla extract, flour, and baking powder until smooth and well incorporated.
- Add Brown Butter to Filling: Slowly pour the cooled brown butter into the egg mixture while whisking continuously to combine thoroughly.
- Assemble the Tarts: Arrange the thinly sliced peach pieces evenly in the baked tart shells.
- Add Filling: Pour the brown butter filling over the peaches, filling each tart shell nearly to the top.
- Bake Tarts: Bake for an additional 25-30 minutes, or until the filling is set and has a slightly golden surface.
- Cool and Serve: Allow the tarts to cool completely before serving to let the filling set properly and flavors to develop.
Notes
- Ensure the butter for the crust is cold to achieve a flaky texture.
- Watch the butter carefully when browning to avoid burning, as it can develop a bitter flavor.
- Use ripe but firm peaches to maintain slices shape during baking.
- These tarts are best served the same day but can be stored in the refrigerator for up to 2 days.
- You can substitute the peaches with other stone fruits like nectarines or plums for variation.
