Name: Mini Peach and Cream Cheese Tarts Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 12 min
Cuisine: American
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 sliced (about 4 slices per tart); 3 to 4 ounces cream cheese, room temperature, sliced thinly into 8 slices; 2 tablespoons honey; 1 teaspoon lemon juice; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger

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, one 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

Step 1: In a medium mixing bowl, combine flour, sugar, salt, and cold butter. Cut in the butter using a pastry cutter or fingers until pieces are about the size of peas. Alternatively, grate the cold butter and stir it in gently for even distribution.

Step 2: Mix 2 tablespoons of ice water and vinegar in a measuring cup. Add to the flour mixture and stir with fingers or a fork until rough dough forms. Add more ice water, one teaspoon at a time, if dough feels too dry. Dough should hold together when squeezed but remain rough.

Step 3: Transfer dough to plastic wrap, form into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.

Step 4: Slice half of the peach into about 8 even slices (approximately 4 per tart). Reserve the other half for another use.

Step 5: Slice cream cheese into 8 thin, even slices so each tart gets 2 slices.

Step 6: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well mixed to create the honey drizzle.

Step 7: Preheat oven to 425°F (220°C) and position rack in the middle.

Step 8: Lightly flour your work surface. Roll the chilled dough into a rectangle, then fold it into thirds like a letter. Repeat rolling and folding once more. On the last roll, shape into a 9×9-inch square and cut into 4 equal squares.

Step 9: Place pastry squares on a baking sheet. Fold up edges about 1/4 inch to create a border. Layer two slices of cream cheese on each square and drizzle some honey mixture over the cheese.

Step 10: Arrange peach slices evenly on top of the cream cheese. Brush dough edges with heavy cream and sprinkle generously with cinnamon sugar. Drizzle more honey drizzle on top.

Step 11: Bake for 18 to 22 minutes until golden brown. Cool on a wire rack briefly and serve warm. Add extra honey drizzle before serving for added sweetness.

Tips & Variations

Grating the cold butter makes the dough easier to mix and creates flakier layers.

Use ripe, but firm peaches to maintain shape without becoming mushy during baking.

For a dairy-free version, substitute cream cheese with coconut cream and use a plant-based butter.

Consider adding a sprinkle of chopped nuts like pistachios or almonds on top for extra texture.

FAQs

Can I use frozen peaches instead of fresh?

Fresh peaches are preferred for their texture, but thawed, well-drained frozen peaches can be used if fresh aren’t available. Be sure to pat them dry to avoid soggy pastry.

What can I substitute for heavy cream to brush the dough?

You can use milk or a plant-based milk alternative like almond or soy milk to brush the dough if you don’t have heavy cream on hand. This will still help the edges brown nicely.