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Mini Peach and Cream Cheese Tarts

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These Mini Peach and Cream Cheese Tarts feature a flaky puff pastry crust filled with creamy cream cheese, fresh peach slices, and a cinnamon-honey glaze. Perfect for summer, these tarts offer a delightful balance of sweet, creamy, and crunchy textures, making them an ideal treat for any occasion.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 18-22 minutes
  • Total Time: 2 hours (including chilling time)
  • Yield: 4 tarts
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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)

1 fresh peach, one-half cut into slices

3 to 4 ounces cream cheese, room temperature

2 tablespoons honey

1 teaspoon lemon juice

⅛ teaspoon ground cinnamon

⅛ teaspoon ground ginger

Instructions

  1. Make 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 the butter into the flour until the mixture resembles small peas. Gradually add the ice water and vinegar mixture, stirring until the dough begins to form. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the Peach Filling: Slice the peach into 4 slices per tart. Slice the cream cheese into 8 even, thin slices.
  3. Make the Honey Drizzle: In a small mixing bowl, whisk together the lemon juice, cinnamon, ginger, and honey until well combined.
  4. Roll and Fold the Dough: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll the chilled dough into a rectangle, then fold it like a business letter into thirds. Roll and fold again to create layers, then roll the dough into a 9×9-inch square and cut into 4 equal pieces. Place the dough squares on the prepared baking sheet, folding up the edges to create a “wall” around each tart.
  5. Assemble the Tarts: Place 2 slices of cream cheese in the center of each pastry square. Drizzle a small amount of honey drizzle over the cream cheese, and then arrange the peach slices over the cream cheese.
  6. Bake: Brush the edges of the dough with heavy cream and sprinkle with cinnamon sugar. Bake for 18-22 minutes, or until the tarts are golden brown and the pastry is flaky. Let the tarts cool slightly on a wire rack.
  7. Serve: Drizzle more honey over the tarts before serving. Enjoy warm or store in the fridge for later.

Notes

  • For a customizable tart shape and size, feel free to adjust the dough squares.
  • Fresh peaches are recommended as they retain their texture when baked.
  • Thinly slice the cream cheese for an even, smooth filling, or adjust thickness based on preference.
  • Freezing the dough is an option for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw in the refrigerator before use.

Nutrition

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