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Peach and Cream Cheese Mini Tarts Recipe

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

4.9 from 29 reviews

Delight in these Peach and Cream Cheese Mini Tarts featuring a flaky homemade tart dough, creamy tangy cream cheese, sweet fresh peaches, and a luscious honey-spiced drizzle. Perfect for a light dessert or elegant snack, these tarts combine simple ingredients with a beautiful presentation and irresistible flavors.

Ingredients

Scale

Tart Dough

  • ¾ cup, plus 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

  1. Prepare the Tart Dough: In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Use a pastry cutter or your fingers to cut in the butter until pieces are pea-sized. Alternatively, grate the cold butter and gently stir it into the flour for even distribution.
  2. Add Liquids: Mix 2 tablespoons ice water with the vinegar in a small liquid measuring cup. Add this mixture to the flour and butter mixture, stirring with fingers or a fork until a rough dough forms. If the dough is too dry, add more ice water, 1 teaspoon at a time, until it holds together when squeezed.
  3. Chill the Dough: Transfer the dough onto plastic wrap, shape it into a ball, then flatten to a disc. Wrap tightly and refrigerate for at least 30 minutes to allow the dough to rest and chill.
  4. Prepare Peach Slices: Slice half of the fresh peach into about 4 even slices for each tart. Reserve the other half for another use or enjoying fresh.
  5. Slice Cream Cheese: Cut the cream cheese into 8 thin, even slices, allocating 2 slices per mini tart.
  6. Make Honey Drizzle: In a small bowl, whisk together lemon juice, cinnamon, and ginger. Stir in the honey until fully incorporated to create a flavorful drizzle.
  7. Preheat Oven: Heat oven to 425°F (220°C) and place the rack in the middle position.
  8. Roll and Fold Dough: Lightly flour your work surface. Roll the chilled dough into a rectangle, then fold it into thirds like a business letter. Roll out again and fold once more. Finally, roll into a 9×9 inch square and cut into four equal squares.
  9. Assemble Tarts: Arrange the pastry squares on a baking sheet. Fold up the edges about ¼ inch to create walls. Place two slices of cream cheese in the center of each tart and drizzle some honey mixture over them. Arrange peach slices evenly on top of the cream cheese. Brush the dough edges with heavy cream and sprinkle generously with cinnamon sugar. Drizzle additional honey on top.
  10. Bake: Bake the tarts for 18 to 22 minutes until golden brown and puffed.
  11. Cool and Serve: Transfer the tarts to a wire rack to cool slightly. Serve warm on the day of baking, drizzling extra honey over the tarts if desired.

Notes

  • Use very cold butter for the dough to ensure flaky layers.
  • Add ice water gradually to avoid overhydrating the dough.
  • Peach slices can be adjusted according to tart size or personal preference.
  • These tarts are best enjoyed fresh and warm, as the crust softens over time.
  • Substitute honey with maple syrup for a different flavor twist.
  • For a vegan option, replace butter with vegan butter and cream cheese with a plant-based alternative; use plant-based milk for brushing dough.

Nutrition

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

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