1️⃣ Prepare the Shortbread Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, sugar, and salt.
• Add the cold, cubed butter and use a pastry cutter (or your fingers) to blend the mixture until it resembles coarse crumbs.
• Press the crumb mixture evenly into the bottom and up the sides of mini tart pans.
• Bake for 15 minutes or until lightly golden. Remove from the oven and set aside.

2️⃣ Make the Brown Butter Filling:

• In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns a deep golden brown and emits a nutty aroma. Watch closely to avoid burning.
• Remove the brown butter from heat and let it cool slightly.
• In a mixing bowl, whisk together the eggs, sugar, vanilla extract, flour, and baking powder.
• Slowly pour in the cooled brown butter while whisking continuously until the mixture is smooth and well combined.

3️⃣ Assemble the Tarts:

• Arrange the peach slices neatly in the baked tart shells.
• Pour the brown butter filling over the peaches, filling each tart shell almost to the top.
• Bake for an additional 25-30 minutes, or until the filling is set and the top is golden.

4️⃣ Cool and Serve:

• Allow the tarts to cool before removing them from the tart pans. Serve at room temperature or chilled for a refreshing dessert.