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Mini Peach and Cream Cheese Tarts Recipe

★★★★★

4.9 from 129 reviews
  • Author: Harper
  • Total Time: 1 hour 12 minutes
  • Yield: 4 mini tarts 1x
  • Diet: Vegetarian

Description

These Mini Peach and Cream Cheese Tarts are delicate, flaky pastries filled with creamy, spiced cream cheese and fresh peach slices, drizzled with a honey glaze. Perfect for a light dessert or elegant breakfast treat, they combine a buttery homemade tart dough with a hint of cinnamon and ginger for a warm, 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

  • 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

Instructions

  1. Make Tart Dough: In a medium bowl, combine flour, sugar, salt, and cold butter. Cut in the butter with a pastry cutter, fingers, or grated butter until pea-sized pieces remain.
  2. Add Ice Water and Vinegar: Mix 2 tablespoons ice water with vinegar, then add to the flour mixture. Stir with fingers or fork until dough comes together but remains rough and scrappy. Add more ice water 1 teaspoon at a time if too dry.
  3. Chill Dough: Shape dough into a ball, flatten into a disc, wrap tightly in plastic, and refrigerate for at least 30 minutes.
  4. Prepare Peach Slices: Slice half the peach into about 4 even slices per tart. Reserve the other half for another use.
  5. Slice Cream Cheese: Cut cream cheese into 8 thin slices, 2 slices per tart.
  6. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well mixed.
  7. Preheat Oven: Set oven to 425°F and position rack in the middle.
  8. Roll and Fold Dough: Lightly flour surface. Roll dough into a rectangle, fold into thirds like a letter, then roll and fold once more. Roll final dough to approximately 9×9 inches, then cut into 4 squares.
  9. Assemble Tarts: Place pastry squares on a baking sheet. Fold edges up about 1/4 inch creating a rim. Place two cream cheese slices in center of each. Drizzle honey mixture over cream cheese.
  10. Add Peach and Finish: Arrange peach slices evenly on top. Brush dough edges with heavy cream, sprinkle with cinnamon sugar, and add more honey drizzle over tarts.
  11. Bake: Bake for 18 to 22 minutes until golden brown.
  12. Cool and Serve: Transfer tarts to wire rack to cool slightly. Serve warm, drizzling extra honey if desired. Best enjoyed same day.

Notes

  • The butter should remain cold to create flaky layers in the tart dough.
  • Add ice water gradually, dough should hold together but not be sticky.
  • Folding the dough twice creates flaky layers similar to puff pastry.
  • The honey drizzle combines a touch of spice with sweetness that complements the peaches and cream cheese.
  • Use ripe but firm peaches to prevent overly soft tarts.
  • Best served warm on the day of baking for optimal texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini peach tarts, cream cheese tarts, peach dessert, honey glaze, flaky tart dough, easy fruit tarts

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