Description
Mini Peach and Cream Cheese Tarts are delightful bite-sized pastries featuring a flaky homemade tart dough filled with creamy cheese and fresh peach slices, finished with a warm honey-spice drizzle. These tarts combine sweet and tangy flavors with a crisp golden crust, perfect for a light dessert or afternoon snack.
Ingredients
Scale
Tart Dough
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold (cut into cubes or grated)
- 3 to 4 tablespoons ice water
- 1/4 teaspoon white distilled vinegar
- 1 tablespoon heavy whipping cream (for brushing dough)
- Cinnamon sugar (for sprinkling dough)
Peach Tart Filling
- 1 fresh peach, one half cut into slices
- 3 to 4 ounces cream cheese, room temperature
Honey Drizzle
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
Instructions
- Make the Tart Dough: In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Use a pastry cutter, fingers, or grated butter to incorporate until the butter pieces are pea-sized. Add 2 tablespoons ice water and vinegar, stirring with fingers or fork until a rough dough forms. Add more ice water teaspoon by teaspoon if needed until the dough holds together when squeezed.
- Chill the Dough: Transfer the dough onto plastic wrap, form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 30 minutes.
- Prepare the Filling: Slice half of the peach into about 4 even slices per tart. Slice cream cheese into 8 thin slices, two per tart.
- Make the Honey Drizzle: In a small bowl, stir together lemon juice, cinnamon, and ginger. Add honey and mix until well combined.
- Preheat Oven: Preheat oven to 425 degrees Fahrenheit and position rack in the middle.
- Roll and Fold Dough: Lightly flour your work surface. Roll the chilled dough into a rectangle, fold into thirds like a letter, then roll and fold again. Finally, roll into a 9×9 inch square and cut into 4 equal squares.
- Assemble Tarts: Place pastry squares on a baking sheet. Fold edges up about 1/4 inch to create a border. Place two slices of cream cheese in the center of each, drizzle some honey mixture over cheese, then arrange peach slices on top. Brush dough edges with heavy cream and sprinkle cinnamon sugar generously on edges. Drizzle more honey mixture over the entire tart.
- Bake Tarts: Bake for 22 minutes or until golden brown. Remove and cool slightly on a wire rack.
- Serve: Best served warm the same day. Drizzle additional honey over tarts before serving if desired.
Notes
- This recipe yields 4 small tarts but can easily be doubled for a larger batch.
- Tart shapes can be rustic and customized to preferred size or form.
- Fresh peaches are recommended for optimal texture retention after baking.
- Adjust cream cheese slice thickness to personal preference; thin slices melt nicely.
- Honey drizzle can be flavored with cardamom, nutmeg, or clove for variation.
- Dough can be frozen up to 3 months; wrap tightly and thaw in refrigerator before use.
- Store tarts at room temperature up to 8 hours or refrigerate in a covered container.
Nutrition
- Serving Size: 1 tart
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
