These Mini Brown Butter Peach Tarts combine a rich brown butter filling with fresh peach slices, all nestled in a buttery shortbread crust. Perfect for individual servings, they offer a delightful blend of flavors and textures.

Ingredients:

For the Shortbread Crust:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold, cubed unsalted butter
• 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

Instructions:

1. Prepare the Shortbread Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, combine the flour, sugar, and salt.
   • Cut in the cold butter until the mixture resembles coarse crumbs.
   • Press this mixture into and up the sides of mini tart pans.
   • Bake for 15 minutes until golden. Remove and let cool.
2. Prepare the Brown Butter Filling:
   • In a saucepan, melt the butter over medium heat until it turns golden brown and emits a nutty aroma.
   • Allow it to cool slightly.
   • In a bowl, whisk together the eggs, sugar, vanilla extract, flour, and baking powder.
   • Gradually mix in the brown butter.
3. Assemble the Tarts:
   • Place the thinly sliced peach slices into the cooled crusts.
   • Pour the brown butter filling over the peaches, filling each tart to the top.
   • Bake for 25-30 minutes, or until the filling is firm and golden.
   • Allow the tarts to cool before serving.

These tarts are best enjoyed fresh but can be stored in an airtight container for up to two days.