These Peach and Cream Cheese Mini Tarts are a delightful treat that combines flaky pastry, creamy cheese, and sweet, juicy peaches! They're surprisingly easy to make, with a simple homemade tart dough, a luscious cream cheese layer, and a topping of fresh peach slices drizzled with a honey-cinnamon-ginger glaze. I love how these mini tarts are perfect for breakfast, brunch, dessert, or a special occasion. Get ready for a treat that's both elegant and incredibly satisfying!
Why You'll Love These Mini Tarts
- Flaky and Buttery: The homemade tart dough is easy to make and bakes up into a perfectly flaky and buttery crust.
- Creamy and Sweet: The combination of cream cheese and fresh peaches is a classic flavor pairing.
- Honey-Cinnamon-Ginger Drizzle: The honey drizzle, infused with cinnamon and ginger, adds a warm and aromatic touch.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Individual Servings: Mini tarts are perfect for portion control and easy serving.
Ingredients for Peach and Cream Cheese Mini Tarts
Here's what you'll need to make these delicious tarts. The full list with measurements is in the recipe card below.
Tart Dough
- All-purpose flour (Dry Ingredient)
- Granulated sugar (Sweetener)
- Salt (Seasoning)
- Unsalted butter, cold (Fat)
- Ice water (Liquid)
- White distilled vinegar (Acid)
- Heavy cream (for brushing dough) (Dairy)
- Cinnamon sugar (for sprinkling dough) (Flavoring)
Peach Tart Filling
- Fresh peach, one half cut into slices (Fruit)
- Cream cheese, room temperature (Dairy)
Honey Drizzle
- Honey (Sweetener)
- Lemon juice (Acid)
- Ground cinnamon (Spice)
- Ground ginger (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Peach and Cream Cheese Mini Tarts as is, but here are a few ideas for variations:
- Different Fruit: Use other fruits, such as nectarines, plums, berries, or apples, instead of peaches.
- Add Nuts: Sprinkle some chopped pecans, walnuts, or almonds on top of the tarts before baking.
- Different Cheese: Use a different type of cheese, such as mascarpone or ricotta, instead of cream cheese.
- Make it a Galette: Instead of making individual tarts, you can make one large galette.
- Add Vanilla Extract
How to Make Peach and Cream Cheese Mini Tarts
Let me show you how to make these easy and elegant Peach and Cream Cheese Mini Tarts:
Make the Tart Dough
- In a medium mixing bowl, I add the flour, sugar, and salt.
- I cut in the cold butter with a pastry cutter or my fingers until the butter is about the size of peas. Note - You can also grate the cold butter and gently stir it into the flour. I find this is easier and it distributes the butter more evenly.
- In a liquid measuring cup, I add 2 tablespoons of the ice water and vinegar.
- I add to the dough and stir with my fingers or a fork until I have a rough dough. If the dough still seems too dry, I add more ice water - 1 teaspoon at a time. Note - The dough is supposed to be rough and scrappy. You will know you have added enough water when you squeeze some of the dough in your hands and it holds together.
- I pour the dough onto a sheet of plastic wrap and form it into a ball, then flatten into a small disc.
- I wrap it tightly and refrigerate for at least 30 minutes.
Prepare the Filling
- I slice the peach into even slices - about 4 slices per tart. You can add more or less, depending on your preference. Reserve the other half of the peach for another recipe, smoothie, or just eat fresh.
- I slice the cream cheese into 8 even, thin, slices. You can use more or less cream cheese, depending on your preference. Each mini tart will get 2 slices of cream cheese.
Make the Honey Drizzle
- In a small mixing bowl, I add the lemon juice, cinnamon, and ginger. I stir.
- I add the honey to the mixture and stir until well incorporated.
Preheat Oven
- I preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position.
Roll and Fold Dough
- I lightly flour my work surface.
- I roll and fold the chilled dough twice. This will give the dough flaky layers.
- For the last roll, I roll the dough into approximately a 9x9-inch square.
- I cut into 4 pieces.
Assemble Tarts
- I place the cut pastry squares on my prepared baking sheet.
- I fold up each edge of the pastry square - about ¼ inch. This will create a 'wall' around the edges of the tart.
- I place two slices of cream cheese in the center of each pastry square.
- I drizzle a little honey drizzle over the top of the cream cheese.
- Next, I evenly arrange peach slices on top of each tart.
Brush, Sprinkle, and Bake
- I brush the edges of the dough with the heavy cream.
- Then I sprinkle cinnamon sugar over the top of each tart - with a good amount directly on top of the dough edges.
- I drizzle more of the honey drizzle over the tarts.
- I bake for 18 to 22 minutes, or until the tarts are golden brown.
Cool and Serve
- Cool
- Serve
Tips and Tricks for the BEST Mini Tarts
Here are my secrets for making these tarts truly exceptional:
- Cold Butter: Using cold butter in the tart dough is essential for creating a flaky crust.
- Don't Overwork the Dough: Overworking the dough can make it tough. Mix just until the ingredients are combined.
- Chill the Dough: Chilling the dough helps to prevent it from shrinking during baking.
- Use Ripe Peaches: Ripe, juicy peaches will give you the best flavor.
- Bake Until Golden Brown: Baking the tarts until they're golden brown ensures the crust is crispy and the filling is cooked through.
How to Serve
These Peach and Cream Cheese Mini Tarts are delicious served:
- Warm or at Room Temperature: They're delicious both warm and at room temperature.
- Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
- Dessert: Serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
- Tea Time: A delightful treat for an afternoon tea party.
Make Ahead and Storage
You can make the tart dough and the fillings ahead of time and store them separately in the refrigerator. Assemble and bake the tarts just before serving. Leftover baked tarts can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven to re-crisp the pastry.
FAQs about Peach and Cream Cheese Mini Tarts
- Can I use frozen peaches?
- Yes, you can use frozen peaches. Thaw them completely and drain off any excess liquid before using.
- Can I make these without the cream cheese?
- Yes, you can omit the cream cheese, but it adds a nice creamy texture and tangy flavor.
- Can I use store-bought pie crust?
- Yes, you can
Enjoy these flaky, creamy, and incredibly delicious Peach and Cream Cheese Mini Tarts! They're a perfect treat for any occasion.
Print
Peach and Cream Cheese Mini Tarts
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 4 mini tarts 1x
- Category: Dessert, Pastry, Brunch
- Cuisine: French-Inspired
Description
These Peach and Cream Cheese Mini Tarts are a delightful combination of flaky pastry, creamy cheese, and sweet, juicy peaches. A touch of honey and cinnamon adds warmth and depth. They're perfect for a brunch, dessert, or special occasion.
Ingredients
Scale
For the Tart Dough:
- ¾ cup + 2 tablespoons (106g) all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 4 tablespoons (½ stick, 57g) 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
For the Cinnamon Sugar (for dough edges):
- Make a small batch by combining about 1 tablespoon granulated sugar with ¼ teaspoon ground cinnamon.
For the Peach Tart Filling:
- 1 fresh, ripe peach, one half sliced into thin slices (reserve the other half for another use)
- 3-4 ounces cream cheese, softened to room temperature, sliced into 8 thin slices (2 slices per tart)
For the Honey Drizzle:
- 2 tablespoons honey
- 1 teaspoon lemon juice
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Instructions
1. Make the Tart Dough:
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, sugar, and salt.
- Cut in Butter: Add the cold, cubed (or grated) butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. Alternatively, grate the cold butter using a box grater and gently stir it into the flour mixture.
- Add Ice Water and Vinegar: In a small liquid measuring cup or bowl, combine 2 tablespoons of the ice water and the white distilled vinegar.
- Incorporate Liquid: Drizzle the ice water/vinegar mixture over the flour mixture, 1 tablespoon at a time, stirring gently with a fork or your fingers after each addition, until the dough just begins to come together. The dough should be rough and shaggy. If it seems too dry, add more ice water, 1 teaspoon at a time, until it holds together when squeezed.
- Form Dough Disc: Pour the dough out onto a large sheet of plastic wrap. Gently gather the dough together and form it into a ball, then flatten it into a small disc.
- Chill Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Peach Filling:
- Slice half of the fresh peach into thin, even slices (about 4 slices per tart, but adjust as needed).
- Slice Cream Cheese.
3. Make the Honey Drizzle:
- In a small mixing bowl, combine the lemon juice, cinnamon, and ginger. Stir well. Add the honey and stir until well incorporated and smooth. Set aside.
4. Assemble and Bake the Tarts:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Adjust an oven rack to the middle position. Line a baking sheet with parchment paper.
- Roll and Fold Dough (Lamination): Lightly flour your work surface. Remove the chilled dough disc from the refrigerator. Roll the dough out into a rectangle. Fold the dough into thirds, like a business letter (bring one side towards the center, then fold the other side over it). Roll out again into a rectangle. Fold into thirds again. This creates flaky layers.
- Roll and Cut Dough: For the final roll, roll the dough out into an approximately 9x9-inch square. Use a sharp knife or pizza cutter to cut the dough into 4 even squares.
- Prepare Tart Shells: Place the 4 pastry squares on the prepared baking sheet. Fold up each edge of the pastry squares by about ¼ inch, creating a small "wall" or rim around the edges of each tart. This will help contain the filling.
- Add Cream Cheese: Place two slices of the softened cream cheese in the center of each pastry square.
- Drizzle.
- Arrange Peaches: Arrange the peach slices evenly on top of the cream cheese on each tart.
- Brush Edges and Sprinkle: Brush the edges of the dough with the heavy cream. Sprinkle cinnamon sugar generously over the tops of the tarts, focusing on the exposed dough edges.
- More Drizzle
- Bake: Bake for 18-22 minutes, or until the tarts are golden brown and the pastry is cooked through.
15. Cool and Serve: Transfer the baked tarts to a wire cooling rack to cool slightly. The tarts are best enjoyed warm. Drizzle with a bit more of the honey mixture right before serving.
Notes
- Cold Butter: Using cold butter in the dough is essential for creating flaky layers.
- Ice Water: The ice water helps to keep the butter cold and prevent it from melting too quickly.
- Don't Overwork Dough: Overworking the dough can result in a tough pastry. Mix the ingredients until just combined.
- Room Temperature Cream Cheese: Using room-temperature cream cheese helps ensure a smooth and even layer.
- Peach: Ripe but firm is best.
- Storage: Best enjoyed the day they're made.
