Detailed Directions and Instructions
Prepare the Shortbread Crust
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the all-purpose flour, granulated sugar, and salt.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingers, blend the mixture until it resembles coarse crumbs.
5. Press the crumb mixture evenly into the bottom and up the sides of mini tart pans.
6. Bake the crusts for 15 minutes or until they are lightly golden.
7. Remove from the oven and set aside to cool.
Make the Brown Butter Filling
1. In a small saucepan, melt the unsalted butter over medium heat.
2. Continue cooking the butter until it turns a deep golden brown and develops a nutty aroma, being careful not to burn it.
3. Once browned, remove the saucepan from heat and let the butter cool slightly.
4. In a mixing bowl, whisk together the large eggs, granulated sugar, vanilla extract, all-purpose flour, and baking powder until well combined.
5. Slowly pour the cooled brown butter into the egg mixture, whisking continuously until the mixture is smooth and homogenous.
Assemble the Tarts
1. Arrange the thinly sliced peaches in the baked tart shells.
2. Carefully pour the brown butter filling over the arranged peaches, filling each tart shell nearly to the top.
3. Bake the tarts for an additional 25-30 minutes, or until the filling is set and slightly golden on top.
4. Once baked, remove the tarts from the oven and let them cool before serving.
Notes
Storage
– Store any leftover tarts in an airtight container in the refrigerator for up to 3 days.
Serving Suggestion
– Serve the tarts warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Peach Alternatives
– If peaches are out of season, you can substitute with other fruits like nectarines or plums for a similar tart experience.
Brown Butter Tips
– Keep a close eye on the butter while browning, as it can go from perfectly browned to burnt very quickly. Stir constantly for even cooking.
