Mini Peach and Cream Cheese Tarts Recipe

Hey friend, I’ve got something seriously delicious to share with you today — my Mini Peach and Cream Cheese Tarts Recipe! These little bites of heaven are perfect for when you want a sweet treat that feels fancy but is actually super easy to whip up. Flaky pastry, creamy cheese, juicy peaches, and a special honey drizzle come together in a way that’ll have you making them again and again. Trust me, you won’t want to miss out on this one.

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Ingredients & Why They Work

Every ingredient here plays a starring role. From the tangy cream cheese to the flaky dough and sweet peaches, each one works in harmony to create these delicate, flavorful mini tarts. I highly recommend sourcing the ripest peaches you can find — freshness really makes a difference in this recipe.

• All-purpose flour: Gives structure to the pastry while keeping it tender and flaky.
• Granulated sugar: Just a touch to sweeten the dough slightly without overpowering.
• Salt: Enhances flavor and balances the sweetness perfectly.
• Unsalted butter (cold): Key for that flaky texture when the cold butter melts during baking.
• Ice water: Helps bring the dough together without warming the butter.
• White distilled vinegar: Adds tenderness to the dough by slightly weakening gluten formation.
• Heavy whipping cream: A quick brush on the crust adds a golden sheen and helps the cinnamon sugar stick.
• Cinnamon sugar: Sprinkled on top for a warm, sweet crunch that makes the crust extra special.
• Fresh peach: The star fruit — make sure it’s ripe but firm so it holds its shape when baked.
• Cream cheese (room temperature): Soft enough to slice thinly and layer, giving that creamy, tangy contrast.
• Honey: Mixed with spices for a luscious drizzle that ties every tart together.
• Lemon juice: Adds brightness to the honey drizzle and balances sweetness.
• Ground cinnamon and ground ginger: Warm spices that elevate the honey drizzle to another level.

Tweak to Your Taste

I love making these Mini Peach and Cream Cheese Tarts Recipe my own by adjusting the toppings or the spices in the honey drizzle. Don’t hesitate to jazz them up or keep them simple — it’s all about making a treat you’ll enjoy.

• Variation: Once, I swapped out peaches for fresh blueberries and added a bit of vanilla to the cream cheese layer. It was delicious, especially for a late summer twist!
• Dietary switch: If you’re dairy-free, try a vegan cream cheese and coconut oil-based dough — I’ve tested it, and it’s surprisingly good!
• Seasonal changes: In fall, I add a pinch of nutmeg and swap peaches for sliced apples–so cozy and comforting.

Step-by-Step: How I Make Mini Peach and Cream Cheese Tarts Recipe

Step 1: Prepare the Tart Dough Like a Pro

Start in a medium bowl by mixing the flour, sugar, and salt. My favorite trick? Grate the cold butter directly into the flour mixture — it helps the fat distribute evenly and makes the dough flakier. Use either a pastry cutter or your fingers to combine until the butter pieces look like peas. Next, mix ice water with the vinegar, then add it bit by bit to the dough until you can squeeze it gently and it sticks together in a rough ball — remember, you want it scrappy, not smooth! Wrap your dough in plastic wrap as a flattened disc and chill for at least 30 minutes to relax the gluten and firm up.

Step 2: Slice and Prepare Your Peach and Cream Cheese

While the dough chills, slice your peach half into about four even slices per tart. If you like more peach, go ahead and add more — these little tarts are flexible! Then, slice the cream cheese into thin, even slices. I like using around two slices per tart for just the right creamy layer but feel free to adjust it to your taste.

Step 3: Mix Your Honey Drizzle Magic

In a small bowl, whisk together lemon juice, ground cinnamon, and ginger. Once combined, stir in the honey until the mixture is smooth and ready to drizzle. This drizzle brings so much warmth and brightness to the final tart.

Step 4: Roll, Fold, and Shape Your Dough

Lightly flour your surface. Roll out your chilled dough into a rectangle, then fold it like a business letter into thirds. Roll it out again and fold it one more time—this layering creates those flaky, buttery layers you’ll love. For the last roll, make it roughly a nine-inch square, then cut it into four even squares. These become your mini tart bases.

Step 5: Assemble and Bake

Place your tart squares on a baking sheet. Fold up the edges about a quarter-inch to form little “walls” that keep everything in place while baking. Layer two slices of cream cheese in the middle, then drizzle some honey mixture on top. Arrange your peach slices neatly over the cream cheese. Brush the dough edges with heavy cream and sprinkle generously with cinnamon sugar for that beautiful caramelized finish. Drizzle a little more honey on top before popping them into a 425°F oven (middle rack) for about 18 to 22 minutes, until golden and irresistible. Let cool on a wire rack — they’re best enjoyed warm with a final honey drizzle!

How to Serve Mini Peach and Cream Cheese Tarts Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of cinnamon sugar before baking and an extra drizzle of honey at the end. Sometimes, I throw on a few fresh mint leaves or a dusting of powdered sugar for a pretty touch that also adds freshness.

Side Dishes

For a brunch spread, these tarts go wonderfully with whipped cream or Greek yogurt. If you want to keep it light, pair them with fresh fruit salad or a cup of tea or coffee—they’re the perfect sweet note in any meal.

Creative Ways to Present

For special occasions, I’ve served these tarts on a rustic wooden serving board lined with parchment paper, accented by fresh peach slices and sprigs of thyme or lavender for an extra pop of color and aroma. They also love to shine alongside a dollop of vanilla ice cream for a dessert twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tarts in an airtight container in the fridge. They keep nicely for about two days, though they’re definitely best on day one when the crust is still flaky and crisp.

Freezing

If I want to prep ahead, I freeze the dough well wrapped for up to three months. I’ve also frozen baked tarts wrapped tightly in plastic and foil, and they thaw pretty well — just reheat to bring back the flakiness and creaminess.

Reheating

To reheat, I pop them into a 350°F oven for about 8–10 minutes until warm and crispy. I avoid using the microwave because it can make the crust soggy, and that flaky texture is really what sets this recipe apart.

FAQs

Final Thoughts

This Mini Peach and Cream Cheese Tarts Recipe is one of those treats that makes me smile every time I bake it. It’s fuss-free, uses simple ingredients, and turns out impressively delicious. You’ll love surprising your family or guests with these charming little tarts that taste like a special bakery treat but made right in your own kitchen. So, why not give it a try? I’m confident you’ll want to make them your new go-to dessert or snack. Happy baking!

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