Description
Mini peach and cream cheese tarts are flaky homemade pastries filled with fresh peaches, full fat cream cheese, and a honey lemon spice drizzle. This small batch recipe makes 4 rustic tarts, perfect for summer dessert, brunch, or tea time.
Ingredients
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 whipping cream, for brushing
Cinnamon sugar, for topping
Peach Tart Filling:
1 fresh peach, about half sliced for the tarts
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
Instructions
1. Combine flour, sugar, salt, and cold butter until the mixture resembles coarse crumbs with pea sized butter pieces.
2. Mix vinegar with 2 tablespoons ice water, add to the flour mixture, and stir until a rough dough forms, adding more water if needed.
3. Shape the dough into a disc, wrap, and chill for at least 30 minutes.
4. Slice the peach thinly and cut the cream cheese into 8 thin slices.
5. Mix honey, lemon juice, cinnamon, and ginger until smooth.
6. Preheat oven to 425°F.
7. On a lightly floured surface, roll the chilled dough into a rectangle, fold into thirds, then repeat once more.
8. Roll into a roughly 9 inch square and cut into 4 equal pieces.
9. Place pastry squares on a parchment lined baking sheet.
10. Fold the edges up slightly to create a border.
11. Add 2 cream cheese slices to each tart and drizzle lightly with the honey mixture.
12. Arrange peach slices on top.
13. Brush pastry edges with cream, sprinkle generously with cinnamon sugar, and drizzle more honey mixture over the peaches.
14. Bake for 18 to 22 minutes until golden brown.
15. Cool briefly, then serve warm with an additional drizzle of honey mixture if desired.
Notes
Recipe yields 4 mini tarts and can be doubled.
The tarts are intentionally rustic and can be shaped or sized as desired.
Fresh peaches are recommended because they hold their texture during baking.
Cream cheese thickness can be adjusted to preference.
The honey drizzle can be flavored with spices such as cardamom, nutmeg, or clove.
The dough can be frozen for up to 3 months when tightly wrapped and stored in a freezer bag. Thaw in the refrigerator before use.
Store baked tarts at room temperature for up to 8 hours or refrigerate in a covered container.
Best enjoyed warm on the day they are baked.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 432
- Sugar: 15g
- Sodium: 222mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 56mg