Mini Peach and Cream Cheese Tarts Recipe

Introduction

These Mini Peach and Cream Cheese Tarts combine flaky pastry, creamy filling, and sweet, spiced peaches for a delightful treat. Perfect for a brunch or a simple dessert, they are easy to make and sure to impress your guests.

Ingredients

• 3/4 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cold (cut into cubes or grated)
• 3 to 4 tablespoons ice water
• 1/4 teaspoon white distilled vinegar
• 1 tablespoon heavy whipping cream (for brushing dough)
• Cinnamon sugar (for sprinkling dough)
• 1 fresh peach, half cut into slices
• 3 to 4 ounces cream cheese, room temperature
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger

Instructions

1. Step 1: In a medium bowl, combine flour, sugar, salt, and cold butter. Cut in the butter using a pastry cutter, fingers, or grated butter until pieces are pea-sized.
2. Step 2: Mix 2 tablespoons ice water with vinegar. Add gradually to the flour mixture, stirring until a rough dough forms. Add more water 1 teaspoon at a time if too dry.
3. Step 3: Shape the dough into a ball, flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
4. Step 4: Slice half the peach into about 4 slices per tart. Slice cream cheese into 8 thin slices, about 2 slices per tart.
5. Step 5: In a small bowl, stir lemon juice, cinnamon, and ginger. Add honey and mix until combined.
6. Step 6: Preheat oven to 425°F and position the rack in the middle.
7. Step 7: Lightly flour your work surface. Roll chilled dough into a rectangle, fold like a letter into thirds, then roll and fold once more. Finally, roll into a 9×9 inch square and cut into 4 squares.
8. Step 8: Place pastry squares on a baking sheet. Fold edges up about 1/4 inch to form a border. Place 2 cream cheese slices on each square and drizzle some honey mixture over the cheese.
9. Step 9: Arrange peach slices evenly on top of the cheese. Brush dough edges with heavy cream, sprinkle cinnamon sugar over the edges, and drizzle more honey mixture over the tarts.
10. Step 10: Bake for 18 to 22 minutes until golden brown. Cool slightly on a wire rack. Serve warm with extra honey drizzle.

Tips & Variations

• Grating the cold butter instead of cubing it helps distribute it evenly for flakier pastry.
• Use ripe but firm peaches for the best texture and flavor.
• Try adding a pinch of nutmeg to the honey drizzle for extra warmth.
• Substitute cream cheese with mascarpone for a richer filling.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to maintain crispness. These tarts are best enjoyed fresh and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Fresh peaches are preferred for texture and flavor, but thawed, drained frozen peaches can be used if necessary. Pat them dry to avoid soggy pastry.

How can I make the pastry extra flaky?

Keep the butter and water cold, handle the dough lightly, and follow the rolling and folding steps carefully to create layers that bake into a flaky crust.

Mini Peach and Cream Cheese Tarts Recipe

Print Recipe

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4.9 from 132 reviews

Delight in these Mini Peach and Cream Cheese Tarts, featuring flaky homemade puff pastry filled with smooth cream cheese, fresh peach slices, and a warm honey-spiced drizzle. Perfect for a sweet breakfast treat or an elegant dessert, these tarts combine buttery crust with a subtle hint of cinnamon and ginger for a comforting flavor profile.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 mini tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tart Dough

• 3/4 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cold (cut into cubes or grated)
• 3 to 4 tablespoons ice water
• 1/4 teaspoon white distilled vinegar
• 1 tablespoon heavy whipping cream (for brushing dough)
• Cinnamon sugar (for sprinkling dough)

Filling and Topping

• 1 fresh peach, half sliced (about 8 slices)
• 3 to 4 ounces cream cheese, room temperature
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger

Instructions

1. Prepare the Tart Dough: In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter, fingers, or by grating it into the flour until the butter pieces are pea-sized. This helps create flaky layers.
2. Add Liquid: Mix 2 tablespoons ice water with vinegar, then add to the flour mixture. Stir with fingers or fork until a rough dough forms. Add more ice water 1 teaspoon at a time if too dry, aiming for a dough that holds together when squeezed but still rough.
3. Chill Dough: Shape dough into a ball, flatten into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
4. Prepare Filling: Slice half the peach into even slices, about 4 slices per tart. Slice cream cheese into 8 thin slices to distribute two slices per tart.
5. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well mixed and set aside.
6. Preheat Oven: Adjust oven rack to middle position and preheat oven to 425°F (220°C).
7. Roll and Fold Dough: Lightly flour your surface. Roll chilled dough into a rectangle. Fold like a business letter into thirds, then roll and fold once more. Roll out final time into about a 9×9 inch square and cut into 4 even squares.
8. Assemble Tarts: Place squares on a baking sheet. Fold up edges about 1/4 inch to form walls. Place two cream cheese slices in center of each. Drizzle a little honey mixture over cream cheese.
9. Add Peach and Finish Tarts: Arrange peach slices evenly atop cream cheese. Brush dough edges with heavy whipping cream and sprinkle cinnamon sugar generously on the edges. Drizzle more honey drizzle over the peaches and dough.
10. Bake: Bake tarts 18-22 minutes until golden brown and puffed. Remove and cool slightly on a wire rack.
11. Serve: Best enjoyed warm the day of baking. Drizzle additional honey over tarts before serving for extra sweetness.

Notes

• For best flaky results, keep butter and water cold throughout dough preparation.
• You can substitute fresh peaches with frozen sliced peaches, but fresh is preferred for texture and flavor.
• Use cream cheese at room temperature to ensure easy slicing and smooth texture in tarts.
• Store leftover tarts wrapped in foil or airtight container; reheat gently before serving.
• The honey drizzle adds warmth and spice – adjust cinnamon and ginger quantities to taste.

Keywords: mini peach tarts, cream cheese tarts, fruit tarts, easy dessert, homemade pastry, peach dessert, baking recipe