Mini Brown Butter Peach Tarts: A Sweet Summer Treat!

1. Make the Tart Crust:

1. Prepare the crust dough: In a food processor or large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and pulse (or cut with a pastry cutter) until the mixture resembles coarse crumbs.
2. Add the egg yolk: Add the egg yolk and pulse or mix until incorporated.
3. Add water: Gradually add the ice water, 1 tablespoon at a time, until the dough begins to come together. Be careful not to add too much water—just enough for the dough to hold together.
4. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.

2. Make the Brown Butter Filling:

1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking while stirring until the butter turns golden brown and releases a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly.
2. Combine the filling ingredients: Whisk in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir until smooth and well combined. Set aside to cool to room temperature.

3. Prepare the Peach Filling:

1. Prepare the peaches: In a medium bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, and cinnamon (if using). Set aside to allow the juices to form.

4. Assemble the Tarts:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Roll out the dough: On a lightly floured surface, roll out the chilled tart dough to about 1/8-inch thick. Cut into small circles (about 4 inches in diameter) to fit your tartlet pans or muffin tin.
3. Press into tart pans: Gently press the dough into mini tart pans or a muffin tin, trimming any excess dough. Use a fork to prick the bottoms of the crusts to prevent puffing during baking.
4. Fill with brown butter filling: Spoon a small amount of the brown butter filling into the bottom of each tart crust. Spread it evenly.
5. Top with peaches: Carefully spoon the peach mixture into each tart, piling the peaches high and letting the syrup drizzle over the top.

5. Bake the Tarts:

1. Bake: Bake the tarts in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the peach filling is bubbling and slightly caramelized.
2. Cool: Allow the tarts to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

6. Serve:

1. Garnish: Once the tarts are cool, garnish with fresh mint leaves, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.
2. Serve: Serve these mini brown butter peach tarts as a sweet summer treat that will wow your guests!

Serving Tips:

• Freshness is key: Use the ripest, juiciest peaches you can find for the best flavor. If peaches are out of season, you can use other fruits like nectarines or plums.
• Make ahead: You can prepare the tart crusts and brown butter filling ahead of time. Once assembled, bake the tarts right before serving for that fresh-out-of-the-oven experience.
• Customize the filling: You can mix in a handful of fresh berries or a sprinkle of crushed nuts into the peach filling for extra texture and flavor.

These Mini Brown Butter Peach Tarts are a deliciously sweet and rich dessert, with the warm, nutty flavor of brown butter complementing the fresh, juicy peaches. A perfect treat to enjoy during the summer or for any special occasion! Would you like to explore other fruit-based tart variations? 😊

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