Print

Mini Peach and Cream Cheese Tarts Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/mini-peach-and-cream-cheese-tarts-recipe/