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1
Preheat oven to 375F and butter four 1/2-cup muffin cups.
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2
Melt 2 tablespoons butter and cool.
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3
In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes.
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4
Cool nuts and finely chop.
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5
On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps.
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6
Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel.
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7
Line each buttered muffin cup with 1 phyllo square, pressing into bottom (dont worry if pastry rips).
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8
Fold in pastry overhang and brush inside and edges with some melted butter.
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9
In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar.
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10
Sprinkle bottom of each pastry shell with teaspoon mixture.
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11
Make 2 more layers of phyllo, butter, nuts, and sugar in same manner.
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12
Bake shells in middle of oven until golden brown, about 10 minutes.
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13
Carefully lift shells out of pan and transfer to a rack to cool slightly.
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14
While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise.
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15
In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
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16
In a small bowl stir together sour cream and remaining brown sugar to taste.
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17
Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
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18
Drizzle fruit and serving plates with some of remaining fruit juices in bowl.
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19
Sprinkle remaining nuts over tartlets.
