Mini Brown Butter Peach Tarts

Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1/2 cup unsalted butter (cold and cut into small cubes)
1 egg yolk
2-3 tbsp cold water
For the Filling:
4 ripe peaches (peeled, pitted, and sliced)
3 tbsp unsalted butter
1/4 cup brown sugar (packed)
1/2 tsp vanilla extract
1 tbsp lemon juice
1/2 tsp ground cinnamon (optional)
1 tbsp cornstarch (optional, to thicken)
Pinch of salt
For Assembling:
1 tbsp honey (optional, for drizzling)
Powdered sugar (for dusting)
Instructions:
1. Make the Crust:
In a large bowl, combine flour, sugar, and salt.
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs (some pea-sized pieces of butter should remain).
Add the egg yolk and 2 tbsp of cold water. Mix until the dough starts to come together. If it's too dry, add the remaining tablespoon of cold water, 1 tsp at a time.
Turn the dough out onto a floured surface and gently knead it into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Caramelize the Peaches:
While the dough chills, make the peach filling. Heat a large skillet over medium heat and melt the butter until it starts to foam and turn golden brown, about 3-4 minutes.
Add the sliced peaches to the skillet and cook for 4-5 minutes, stirring occasionally, until they start to soften and brown slightly.
Stir in the brown sugar, vanilla extract, lemon juice, and cinnamon (if using). Cook for an additional 5-7 minutes, until the peaches are caramelized and the syrup thickens. If you prefer a thicker filling, stir in the cornstarch dissolved in a tablespoon of water and cook for 1-2 more minutes. Remove from heat and let the mixture cool slightly.
3. Assemble the Tarts:
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough. You should have about 6-8 circles, depending on the size of your tart pans.
Gently press each dough circle into a muffin tin or mini tart pans to form little crusts. If necessary, trim the edges of the dough to fit.
Spoon the caramelized peach filling into each tart shell, dividing it evenly between the tarts.
4. Bake:
Bake the tarts for 20-25 minutes, or until the crust is golden and crispy and the filling is bubbling.
Remove from the oven and let cool for a few minutes before gently removing the tarts from the pan.
5. Finishing Touches:
Drizzle each tart with a little honey (for extra sweetness and shine) and dust with powdered sugar.
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.