Mini Peach and Cream Cheese Tarts

These Mini Peach and Cream Cheese Tarts are a delightful way to celebrate juicy summer peaches. With buttery homemade pastry, creamy cream cheese, and a drizzle of spiced honey glaze, these rustic tarts are simple yet elegant—perfect for brunch, dessert, or an afternoon treat.

Why You’ll Love This Recipe

This recipe highlights the natural sweetness of fresh peaches with just the right touch of creaminess and spice. The pastry is crisp and flaky thanks to a quick homemade dough, while the cream cheese balances the tart with a subtle tang. The honey, lemon, and cinnamon drizzle ties everything together with warm flavor. Best of all, this small-batch recipe makes just four tarts—ideal when you want something special without leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tart Dough:
¾ cup plus 2 tablespoons all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cubed or grated
3 to 4 tablespoons ice water
¼ teaspoon white distilled vinegar
1 tablespoon heavy cream (for brushing dough)
cinnamon sugar (for sprinkling edges)

Filling:
1 fresh peach, half sliced
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

Directions

1. In a bowl, mix flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form.

2. Add ice water mixed with vinegar, stirring just until dough holds together. Shape into a disc, wrap, and chill for 30 minutes.

3. Slice the peach into thin slices. Cut the cream cheese into 8 thin slices (2 per tart). Prepare honey drizzle by mixing honey, lemon juice, cinnamon, and ginger.

4. Preheat oven to 425°F and line a baking sheet with parchment.

5. On a floured surface, roll the dough into a rectangle, fold into thirds, then repeat once more. Roll into a 9×9-inch square and cut into 4 pieces.

6. Place pastry squares on the baking sheet. Fold edges up slightly to form a border.

7. Layer 2 slices of cream cheese in the center of each pastry, drizzle lightly with honey mixture, then arrange peach slices on top.

8. Brush edges with heavy cream and sprinkle with cinnamon sugar. Drizzle more honey mixture over peaches.

9. Bake 18–22 minutes until golden brown. Cool slightly on a wire rack. Drizzle with more honey before serving.

Servings and timing

Yield: 4 tarts
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 22 minutes
Total Time: 1 hour 12 minutes

Variations

• Try nectarines, plums, or apricots instead of peaches.

• Add a sprinkle of chopped almonds, pecans, or pistachios for crunch.

• Replace cream cheese with mascarpone or ricotta for a softer flavor.

• Swap the honey drizzle for maple syrup or agave with spices.

• For extra indulgence, serve with a scoop of vanilla ice cream.

Storage/Reheating

The tarts are best eaten the day they’re baked but can sit at room temperature for up to 8 hours. Refrigerate leftovers in an airtight container for up to 2 days. Reheat briefly in the oven at 350°F for 5–7 minutes to refresh the pastry. The dough itself can be frozen for up to 3 months—thaw in the fridge before using.

FAQs

Can I use store-bought puff pastry instead of making dough?

Yes, store-bought puff pastry makes these even easier and will bake up very flaky.

Do I need to peel the peach?

No, the skin softens when baked and adds color, but you can peel it if preferred.

Can I make these tarts ahead of time?

You can prepare the dough in advance and refrigerate for up to 24 hours, or freeze for longer storage. Bake the tarts fresh for best texture.

Can I double the recipe?

Yes, simply double the ingredients to make 8 tarts.

What other spices can I use in the honey drizzle?

Cardamom, nutmeg, or clove would all complement the peaches beautifully.

Can I use frozen peaches?

Fresh peaches work best for texture, but frozen slices (thawed and patted dry) can be used.

How do I keep the pastry flaky?

Use very cold butter and don’t overwork the dough. Chilling before baking helps maintain flakiness.

Can I substitute the cream cheese?

Yes, mascarpone, ricotta, or even goat cheese will work for a different flavor.

How can I make these sweeter?

Add a little more sugar to the dough or drizzle with extra honey before serving.

Can I make these tarts in different shapes?

Absolutely—these are rustic tarts, so round or oval shapes work just as well.

Conclusion

Mini Peach and Cream Cheese Tarts are the perfect little summer treat—flaky, fruity, and just sweet enough. With a simple homemade crust, luscious cream cheese, and caramelized peaches, they bring a rustic elegance to the table. Whether you serve them warm from the oven or drizzle extra honey before serving, these tarts are guaranteed to impress.

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