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Ingredients:
Shortbread Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup cold, cubed unsalted butter
1/4 teaspoon salt
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:
For the Shortbread Crust:
Preheat oven to 350°F (175°C).
In a bowl, combine flour, sugar, and salt. Work in the butter until it 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.
For the Brown Butter Filling:
Melt butter in a saucepan until golden brown with a nutty scent.
Cool slightly, then whisk eggs, sugar, vanilla, flour, and baking powder in a bowl.
Gradually mix in the brown butter.
Assembling the Tarts:
Place peach slices into the crusts.
Cover with the filling up to the top.
Bake for 25-30 minutes until the filling is firm and golden.
Cool before serving.
Prep Time: 20 min | Total Time: 1 hr 5 min | Servings: 6 mini tarts
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