Mini Brown Butter Peach Tarts

Introduction:

Mini Brown Butter Peach Tarts are an irresistible dessert that combines the nutty richness of brown butter with the natural sweetness of ripe peaches. These bite-sized treats feature a buttery tart crust, a luscious brown butter filling, and juicy peaches, creating a symphony of flavors. Perfect for summer gatherings or as an elegant treat for any occasion, these tarts are sure to be a hit with both family and friends.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 2 tablespoons cold water
• Pinch of salt

For the brown butter filling:

• ½ cup unsalted butter
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup all-purpose flour
• Pinch of salt

For the peach topping:

• 2-3 ripe peaches, sliced thinly
• 2 tablespoons honey or maple syrup (optional, for brushing)

Instructions:

For the crust:

1. Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or tart pans for mini tarts.
2. Prepare the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Form the dough: Add the egg yolk and cold water, pulsing until the dough begins to come together. Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
4. Shape the crust: Roll out the chilled dough on a floured surface. Cut out small circles and press them into the muffin tin or mini tart pans, ensuring even thickness on the sides and bottom.
5. Bake the crust: Prick the bottoms with a fork and bake for about 10 minutes, or until lightly golden. Set aside to cool.

For the brown butter filling:

1. Make the brown butter: In a small saucepan over medium heat, melt the butter, stirring frequently, until it turns a golden brown and smells nutty. Remove from heat and let cool slightly.
2. Mix the filling: In a medium bowl, whisk together the sugar and eggs until pale and thick. Slowly add the cooled brown butter, vanilla extract, flour, and salt. Mix until smooth.
3. Fill the tarts: Pour the brown butter filling into the pre-baked tart shells, filling them about ¾ of the way full.

For the peach topping:

1. Prepare the peaches: Arrange thin peach slices on top of the brown butter filling in a fan or decorative pattern.
2. Bake the tarts: Bake the tarts for 20-25 minutes, or until the filling is set and the edges of the crust are golden brown.
3. Optional glaze: For extra shine, brush the peach slices with a thin layer of honey or maple syrup after baking.

Cool and serve:

1. Let the tarts cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Conclusion:

These Mini Brown Butter Peach Tarts are the perfect blend of summer’s juiciest peaches and the rich, caramelized flavor of brown butter. With their buttery crust and velvety filling, they offer a delightful dessert that is both elegant and comforting. Serve them warm with a dollop of whipped cream or enjoy them as is—either way, they’re bound to be a crowd favorite!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !