If you’re a fan of buttery, flaky pastries with sweet fruit fillings, these Mini Brown Butter Peach Tarts will quickly become your go-to dessert. The rich, nutty flavor of brown butter complements the sweetness of ripe peaches perfectly, creating a mouthwatering dessert that’s ideal for summer gatherings, brunch, or just a sweet treat to enjoy with your coffee. These tarts are not only visually appealing but also incredibly easy to make.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 4 ripe peaches, peeled and thinly sliced
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ teaspoon cinnamon
- Pinch of nutmeg (optional)
For the Brown Butter:
- ½ cup unsalted butter
For Garnish:
- Powdered sugar (optional)
- Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Crust
In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough begins to come together. Be careful not to overmix.
Turn the dough onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 2: Prepare the Peaches
While the dough is chilling, toss the peach slices in a large bowl with the brown sugar, honey, vanilla extract, lemon juice, cinnamon, and nutmeg (if using). Let the peaches sit and macerate while you prepare the other components.
Step 3: Make the Brown Butter
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and set aside to cool slightly.
Step 4: Roll Out the Dough
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or mini tart pans.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cookie cutter or glass, cut circles of dough that are slightly larger than the muffin tin cavities or tart pans. Press the dough circles into the tin, making sure to press the edges firmly.
Step 5: Assemble the Tarts
Spoon a few slices of the macerated peaches into each tart shell. Drizzle about 1 tablespoon of the prepared brown butter over the peaches in each tart.
Step 6: Bake the Tarts
Bake the mini tarts in the preheated oven for 20-25 minutes or until the crust is golden brown and the peaches are tender. The brown butter will infuse the peaches with a rich, nutty flavor.
Step 7: Cool and Serve
Once baked, remove the tarts from the oven and allow them to cool slightly in the tin before transferring them to a wire rack. Dust the tops with powdered sugar and garnish with fresh mint leaves, if desired. Serve warm or at room temperature.
Cooking Notes
- Peach Substitutions: If peaches aren’t in season, you can easily substitute with other fruits like plums, apricots, or even nectarines.
- Brown Butter Tip: Watch the butter closely as it browns to prevent burning. It should have a golden color and a nutty aroma.
- Crust Shortcuts: To save time, you can use store-bought pie crust or puff pastry.
Variations
1. Peach and Raspberry Tarts:
Add fresh raspberries to the peach filling for a burst of tartness and extra color.
2. Almond Peach Tarts:
Sprinkle sliced almonds on top of the peaches before baking for a nutty crunch that pairs beautifully with the brown butter.
3. Gluten-Free Peach Tarts:
Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free. Ensure that the flour blend includes xanthan gum or use it separately to help bind the dough.
4. Vegan Mini Peach Tarts:
Swap out the butter for vegan butter and use a plant-based pastry dough for a vegan version. You can replace the honey in the filling with maple syrup or agave nectar.
Keto Version and Low-Carb Adjustments
To make a keto-friendly version of these mini tarts, follow these modifications:
- Use a keto pie crust made from almond flour and butter instead of all-purpose flour.
- Replace the sugar in the peach filling with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Use unsweetened peaches or substitute peaches with a lower-carb fruit like blackberries or raspberries.
Frequently Asked Questions (FAQs)
Q: Can I make these tarts ahead of time?
Yes, you can make the dough and peach filling ahead of time. Store the dough in the refrigerator for up to 2 days or freeze it for later use. The assembled and baked tarts can be stored in the fridge for up to 3 days.
Q: Can I use canned or frozen peaches?
Yes! If using canned peaches, make sure to drain them thoroughly before using. If using frozen peaches, thaw them completely and pat dry to remove excess moisture.
Q: How do I store leftover tarts?
Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 300°F oven for about 5-7 minutes to crisp up the crust again.
Q: Can I make this as one large tart instead of mini tarts?
Absolutely! You can press the dough into a 9-inch tart pan and follow the same instructions. Just extend the baking time by 5-10 minutes until the crust is golden and the filling is bubbly.
These Mini Brown Butter Peach Tarts are a decadent, elegant dessert with minimal effort required. The combination of nutty brown butter and sweet peaches nestled in a flaky, buttery crust makes these tarts an irresistible treat. Whether you’re hosting a dinner party, enjoying a quiet night in, or looking for a way to use up fresh peaches, this recipe is bound to impress. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.
