Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Peach and Cream Cheese Tarts Recipe


  • Author: Mary
  • Total Time: 40-45 minutes (plus chill time)
  • Yield: 12-16 mini tarts (depending on the size of your muffin tin) 1x

Description

Mini Peach and Cream Cheese Tarts are delightful bite-sized treats that combine a flaky, buttery crust with a creamy cheese filling and fresh peach slices. The honey drizzle with a hint of lemon, cinnamon, and ginger adds a perfect finishing touch. These tarts are perfect for summer gatherings, brunch, or as a sweet snack.


Ingredients

Scale
  • Tart Dough:

    • ¾ cup + 2 tablespoons all-purpose flour

    • 2 teaspoons granulated sugar

    • ¼ teaspoon salt

    • 4 tablespoons unsalted butter, cold (cut into cubes or grated)

    • 3 to 4 tablespoons ice water

    • ¼ teaspoon white distilled vinegar

    • 1 tablespoon heavy cream (for brushing dough)

    • Cinnamon sugar (for sprinkling dough)

    Peach Tart Filling:

    • 1 fresh peach, one half cut into slices

    • 3 to 4 ounces cream cheese, room temperature

    Honey Drizzle:

    • 2 tablespoons honey

    • 1 teaspoon lemon juice

    • ⅛ teaspoon ground cinnamon

    • ⅛ teaspoon ground ginger


Instructions

  • Prepare the Tart Dough:

    • In a medium bowl, mix together the flour, sugar, and salt.

    • Add the cold butter to the flour mixture, and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.

    • Slowly add 3 tablespoons of ice water and the vinegar, mixing until the dough begins to form. If the dough is too dry, add the remaining tablespoon of ice water.

    • Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

  • Make the Tart Shells:

    • Preheat the oven to 375°F (190°C).

    • Roll out the chilled dough on a floured surface to about ¼ inch thickness. Cut the dough into small circles that will fit into a mini muffin tin or tartlet pan.

    • Press the dough circles into the tin, making sure to form a crust along the edges.

    • Brush the dough lightly with heavy cream and sprinkle with cinnamon sugar.

    • Bake the tart shells for about 10-12 minutes, or until golden. Allow them to cool completely before filling.

  • Prepare the Peach Filling:

    • While the tarts are cooling, beat the cream cheese in a bowl until smooth and creamy.

    • Slice the fresh peach and set the slices aside for topping.

  • Assemble the Tarts:

    • Spoon or pipe a small amount of cream cheese filling into each cooled tart shell.

    • Top with a few slices of fresh peach.

  • Make the Honey Drizzle:

    • In a small bowl, whisk together the honey, lemon juice, cinnamon, and ginger.

    • Drizzle the honey mixture over the tarts for a sweet, aromatic finish.

  • Serve:

    • Garnish with fresh mint leaves if desired, and serve immediately or refrigerate until ready to enjoy.

Notes

  • You can use canned peaches as a substitute for fresh ones, but fresh peaches provide a better texture and flavor.

  • These tarts can be made ahead of time; just assemble and refrigerate until ready to serve.

  • If you want to add more flavor, try sprinkling a little lemon zest or a dash of vanilla extract into the cream cheese mixture.

  • Prep Time: 25 minutes (plus chill time for dough)
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mini Tarts, Peach Tarts, Cream Cheese Tarts, Summer Desserts, Fruit Tarts, Easy Tart Recipe

Exit mobile version