If you’re on the lookout for a charming dessert that tastes like summer sunshine in every bite, Mini Brown Butter Peach Tarts are about to become your new favorite obsession. Each golden puff pastry tart bursts with sweet, juicy peaches and the irresistible aroma of brown butter, finished with a hint of vanilla and cinnamon. The process feels fancy but is so delightfully simple that you’ll want to make these again and again, whether you’re hosting brunch with friends or craving a treat with your afternoon tea. These tarts capture everything wonderful about peaches and pastries, bringing a bakery-worthy touch to your kitchen table.
Ingredients You’ll Need
Gathering everything for Mini Brown Butter Peach Tarts is refreshingly straightforward, but each ingredient truly matters. They all play a part—giving the tarts their flaky layers, lush fruit topping, and that unforgettable rich flavor from browned butter.
- Puff pastry: Use one thawed sheet for effortless flaky, buttery layers without making dough from scratch.
- Ripe peaches: Two juicy peaches, thinly sliced, lend natural sweetness and juicy texture—look for fruit that yields slightly to the touch.
- Unsalted butter: A quarter cup gives you the authentic nutty notes that make brown butter sauce so magical.
- Brown sugar: This adds caramel-like warmth, helping to create the gooey base for your peaches.
- Vanilla extract: Just half a teaspoon can elevate the fragrance and round out those cozy dessert flavors.
- Ground cinnamon: A quarter teaspoon brings gentle spice that marries perfectly with peaches.
- Pinch of salt: Don’t skip this; it wakes up all the other flavors and balances the sweetness.
- All-purpose flour (for dusting): A little flour keeps your pastry from sticking as you roll and cut it.
- Egg (for egg wash): Brushing the pastry with beaten egg ensures those crispy, glossy, golden-brown tart edges.
- Powdered sugar (optional): A final dusting right before serving adds a bit of elegance and a whisper of extra sweetness.
How to Make Mini Brown Butter Peach Tarts
Step 1: Prep the Pastry
First up, lightly flour your work surface to prevent sticking. Roll out your puff pastry sheet with a gentle hand—just enough to smooth out the seams and even the thickness. Grab a sharp knife and slice the sheet into six equal rectangles, setting them on a parchment-lined baking sheet. Use your knife to score a half-inch border around each rectangle (not cutting through), which will help those edges puff up beautifully in the oven.
Step 2: Make the Brown Butter Magic
Take a small saucepan and melt the unsalted butter over medium heat, letting it sizzle and pop. Don’t rush! After about 4 to 5 minutes, you’ll see golden brown speckles and smell that toasty, nutty aroma—this is brown butter at its finest. Pull the pan off the heat and stir in the brown sugar, vanilla, cinnamon, and salt. Give it a few minutes to cool so it thickens slightly, making it easier to brush onto your pastry.
Step 3: Assemble and Top with Peaches
Brush the brown butter mixture generously onto the center of each pastry rectangle—staying inside the scored lines so those edges can rise. Next, arrange the peach slices on top in neat rows or pretty fans, overlapping them ever so slightly to pack in as much flavor as possible.
Step 4: Egg Wash and Bake
For that irresistible golden finish, brush the exposed pastry borders with the beaten egg. Pop the tray into your preheated 400°F oven and bake for 18 to 20 minutes. Watch as the pastry puffs and turns a rich, glossy gold while the peaches soften and glisten.
Step 5: Serve and Enjoy
Let your Mini Brown Butter Peach Tarts cool for a few minutes, then dust with powdered sugar if you like a sweet flourish. Serve them warm or at room temperature—either way, they’re irresistible.
How to Serve Mini Brown Butter Peach Tarts
Garnishes
For an elegant finishing touch, dust your tarts with powdered sugar just before serving, or add a little height with a dollop of barely-sweetened whipped cream. If you’re feeling fancy, a scoop of vanilla bean ice cream will melt into the peaches for the dreamiest sauce.
Side Dishes
Mini Brown Butter Peach Tarts pair wonderfully with something creamy and cool. Serve them alongside a pitcher of iced tea, a velvety latte, or a light fruit salad for contrast. For a brunch spread, they shine with Greek yogurt or crème fraîche on the side.
Creative Ways to Present
Arrange tarts on a platter with edible flowers for a garden-party vibe, or serve in individual ramekins for personalized desserts. For a rustic look, let the tarts slightly overlap on a wooden board, scattered with fresh peach slices and mint sprigs. These ideas turn simple tarts into a festive centerpiece that everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you have extras (lucky you!), allow the Mini Brown Butter Peach Tarts to cool fully, then store them in an airtight container at room temperature for up to one day. For longer freshness, keep them in the refrigerator, where they’ll stay delicious for up to three days—just know the pastry may soften a bit.
Freezing
Yes, you can freeze these tarts! Once completely cooled, layer them between parchment sheets, seal in a freezer-safe container, and freeze for up to two months. For the best results, reheat in the oven straight from frozen or after thawing overnight in the fridge.
Reheating
To bring back that just-baked crispness, reheat tarts in a 350°F oven for about 8–10 minutes until warmed through and the pastry edges revive their crunch. Avoid microwaving, which can make them soggy—your patience will be rewarded!
FAQs
Can I use canned or frozen peaches instead of fresh?
Absolutely! If you’re using canned peaches, drain them well and pat dry to avoid soggy pastry. For frozen peaches, thaw completely and drain excess moisture before slicing and adding to the tarts. The tarts will still burst with peach flavor.
What makes brown butter special in this recipe?
Brown butter infuses the tarts with deep, nutty richness that plain melted butter just can’t deliver. It highlights the natural sweetness of peaches while adding a toasty complexity to every bite.
Can I make Mini Brown Butter Peach Tarts ahead for a party?
Definitely! You can prep the components earlier in the day: roll and cut the pastry, mix up the brown butter, and slice the peaches. Assemble and bake right before guests arrive for warm, fresh tarts—or bake ahead and gently reheat as needed.
How can I make these tarts gluten-free?
Swap the standard puff pastry for a gluten-free version, available in many grocery stores. Ensure all other ingredients, especially the flour for dusting, are gluten-free as well. The tarts will still be scrumptiously flaky and satisfying.
What other fruit works well in place of peaches?
Nectarines, plums, or even sliced apples marry beautifully with brown butter and puff pastry. Adjust the baking time just slightly if using firmer fruits like apples to ensure they soften properly.
Final Thoughts
These Mini Brown Butter Peach Tarts deliver pure seasonal bliss, and they’re ridiculously fun to make and share. There’s something utterly magical about the way a few simple ingredients transform into a bakery-worthy treat. Give them a try—your kitchen will smell amazing, and your friends and family will rave about every last crumb!
Print
Mini Brown Butter Peach Tarts Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Mini Brown Butter Peach Tarts made with flaky puff pastry, caramelized peaches, and a touch of brown sugar. Perfect for a sweet summer treat!
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
- 1 tablespoon all-purpose flour (for dusting)
Peach Filling:
- 2 ripe peaches, thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch of salt
Additional:
- 1 egg, beaten (for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat oven to 400°F. Lightly flour your work surface and roll out the puff pastry.
- Prepare Pastry: Cut into 6 rectangles, score a border, and place on a baking sheet.
- Make Brown Butter: Melt butter until golden brown, then mix in sugar, vanilla, cinnamon, and salt.
- Assemble Tarts: Brush pastry with brown butter, arrange peaches, and brush edges with egg wash.
- Bake: Bake for 18–20 minutes until golden brown.
- Serve: Dust with powdered sugar if desired and enjoy warm or at room temperature.
Notes
- Try nectarines or plums as peach substitutes.
- Pair with vanilla ice cream or whipped cream for a decadent twist.
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 14g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
