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Mini Peach and Cream Cheese Tarts Recipe

Mini Peach and Cream Cheese Tarts Recipe
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★★★★★

5.2 from 17 reviews

Delightful mini peach and cream cheese tarts featuring flaky homemade pastry, creamy tangy filling, fresh peach slices, and a sweet-spiced honey drizzle. Perfect as a warm, elegant dessert or snack!

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

Topping and Filling

  • 1 fresh peach (halved, one half sliced into about 4 slices per tart)
  • 3 to 4 ounces cream cheese, room temperature

Honey Drizzle

  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

Finishing Touches

  • 1 tablespoon heavy cream (for brushing dough)
  • Cinnamon sugar (for sprinkling dough edges)

Instructions

  1. Prepare the Tart Dough: In a medium mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter with a pastry cutter or your fingers until the butter pieces are about pea-sized. Alternatively, grate the cold butter and stir it in gently for even distribution.
  2. Add Liquid: Mix 2 tablespoons of ice water with vinegar and add to the flour-butter mixture. Stir with fingers or fork until a rough, scrappy dough forms. Add more ice water 1 teaspoon at a time if too dry, until dough holds together when squeezed.
  3. Chill Dough: Transfer dough onto plastic wrap, shape into a ball then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
  4. Slice Peach: Slice half of the peach into even slices (about 4 slices per tart). Reserve the other half for another use.
  5. Slice Cream Cheese: Cut cream cheese into 8 even thin slices so that each tart can have 2 slices.
  6. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until fully incorporated.
  7. Preheat Oven: To 425°F (218°C) and position the rack in the middle.
  8. Roll and Fold Dough: Lightly flour the work surface. Roll dough into a rectangle, fold into thirds like a business letter, roll again, and fold once more. Roll final rectangle to about 9×9 inches.
  9. Cut and Form Tarts: Cut dough into 4 even squares. Place on baking sheet, fold up each edge about 1/4 inch to create a border.
  10. Assemble Tarts: Place 2 slices of cream cheese in the center of each dough square. Drizzle honey mixture over the cream cheese. Arrange peach slices evenly on top.
  11. Finish Preparation: Brush dough edges with heavy cream and sprinkle generously with cinnamon sugar. Drizzle more honey drizzle over the assembled tarts.
  12. Bake: Bake for 18 to 22 minutes or until golden brown and flaky.
  13. Cool and Serve: Transfer tarts to a wire rack to cool slightly. Best served warm on the day of baking, with extra honey drizzled on top before serving.

Notes

  • The dough should be rough and scrappy before chilling to ensure flakiness after baking.
  • Grating cold butter instead of cutting it in can make the dough preparation faster and yield even layers.
  • Adjust the amount of peach and cream cheese slices to your preference.
  • The honey drizzle adds a sweet and spiced depth; feel free to increase or reduce spices to taste.
  • For best results, consume tarts the same day to enjoy the crisp pastry and fresh fruit.

Nutrition

Keywords: mini tarts, peach dessert, cream cheese tarts, flaky pastry, honey drizzle, fruit tart, easy dessert

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