Description
These delicious mini tarts feature the sweet and juicy flavor of ripe peaches paired with the nutty richness of brown butter. The puff pastry provides a crisp and buttery base, making these tarts the perfect dessert for summer or fall. Topped with a scoop of vanilla ice cream, they are the ultimate indulgence.
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 2 ripe peaches, thinly sliced
- 4 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface and cut it into small squares (approximately 6-8 pieces, depending on the size of your tarts).
- Arrange the thinly sliced peach slices on top of each puff pastry square.
- In a small saucepan, melt the butter over medium heat until it turns golden brown, being careful not to burn it.
- Add the brown sugar, cinnamon, and nutmeg to the brown butter. Stir until well combined and the sugar dissolves.
- Drizzle the brown butter mixture evenly over the peaches on each tart.
- Place the tarts on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the puff pastry is golden and crispy.
- Serve the tarts warm, topped with a scoop of vanilla ice cream.
Notes
- If you don’t have puff pastry, you can substitute with pie crust, though the texture will be different.
- For extra flavor, you can sprinkle a little extra cinnamon sugar on top of the tarts before baking.
- Serve the tarts as an elegant dessert for dinner parties or casual get-togethers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes