For the Shortbread Crust
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
For the 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
2-3 ripe peaches, thinly sliced
Directions:
Prepare the Shortbread Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the flour, sugar, and salt. Add the cold, cubed butter.
Using a pastry cutter or your fingers, 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.
Make the Brown Butter Filling:
In a small saucepan, melt the butter over medium heat, cooking until it turns a deep golden brown and has a nutty aroma. Be careful not to burn it.
Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, sugar, vanilla, flour, and baking powder.
Slowly pour in the cooled brown butter, whisking continuously until well combined.
Assemble the Tarts:
Arrange the peach slices in the baked tart shells.
Pour the brown butter filling over the peaches, filling each tart shell nearly to the top.
Bake for an additional 25-30 minutes, or until the filling is set and slightly golden on top.
Let the tarts cool before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 6 mini tarts
