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Prepare the Shortbread Crust
In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter cubes using a pastry cutter or fingers until mixture resembles coarse crumbs. Press the dough evenly into mini tart pans or a muffin tin. Chill in the refrigerator for 15 minutes.
Make the Brown Butter Filling
In a saucepan over medium heat, melt the butter and cook until it turns golden brown and fragrant, about 4–5 minutes. Remove from heat and whisk in brown sugar until smooth. Let cool slightly.
Stir in the egg and vanilla extract until fully combined. Add flour and salt, folding gently to incorporate.
Assemble the Tarts
Preheat oven to 350°F (175°C). Pour the brown butter filling into each tart shell, filling about three-quarters full. Arrange peach slices on top in a circular pattern.
Bake
Bake for 20–25 minutes or until filling is set and crust edges turn golden brown. Remove from oven and cool completely before removing from tart pans.
Serving and Storage Tips
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