Peach and Cream Cheese Tartlets Recipe

If you’re into simple but stunning desserts, I can’t wait for you to try this Peach and Cream Cheese Tartlets Recipe. There’s something so magical about buttery, flaky tart dough paired with creamy cheese and sweet, juicy peaches. It’s one of those recipes that looks impressive but won’t stress you out in the kitchen—totally perfect for sharing with friends or whipping up a quick treat after dinner. Stick around, because I’m spilling all my secrets to help you nail these tartlets every single time!

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Ingredients & Why They Work

Each ingredient in this Peach and Cream Cheese Tartlets Recipe serves a purpose, blending classic pastry techniques with fresh, bright flavors. Here’s why I carefully chose each one—and a few tips to keep in mind when shopping.

• All-purpose flour: The base of your dough, giving that perfect balance between structure and tenderness.
• Granulated sugar: Adds just a hint of sweetness to the crust without overpowering the peach filling.
• Salt: Enhances all the flavors and balances the sweetness nicely.
• Unsalted butter: Cold and cubed (or grated!), it’s what creates those flaky layers in your tart crust.
• Ice water: Keeps your dough cold while helping ingredients come together—only add as much as needed to bind the dough.
• White distilled vinegar: A secret weapon for tenderness; it slightly weakens gluten formation for a melt-in-your-mouth crust.
• Heavy whipping cream: Used to brush the dough edges for a golden, shiny finish after baking.
• Cinnamon sugar: A light sprinkle on top of the dough’s edges adds a sweet crunch and extra warmth.
• Fresh peach: Go for firm yet ripe—too soft and your tart won’t hold its shape; too hard and it won’t soften nicely during baking.
• Cream cheese: Room temperature for easy slicing and smooth mouthfeel.
• Honey: Mixed with a squeeze of lemon, cinnamon, and ginger, giving your tarts a luscious glaze that’s subtly spiced.
• Lemon juice: Brightens the honey drizzle and keeps the peaches tasting fresh.
• Cinnamon & ginger: Warm spices that complement peaches without stealing the show.

Tweak to Your Taste

One thing I love about this Peach and Cream Cheese Tartlets Recipe is how forgiving it is to your personal touches. Whether you want it sweeter, spicier, or even made gluten-free, it’s easy to adapt.

• Variation: Sometimes I swap out the peaches for nectarines or even fresh plums when they’re in season—it gives the tartlets a slightly different but still divine flavor.
• Dairy-Free Adaptation: Try a plant-based cream cheese and use coconut oil in place of butter in the crust if you need a dairy-free version—I’ve done it, and the texture remains fantastic.
• Make it Savory: For a fun spin, add a pinch of fresh thyme or rosemary to the dough and replace honey drizzle with a balsamic glaze for dinner-worthy tartlets.

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

Step 1: Preparing the Flaky Tart Dough

Ok, this step often makes people nervous, but here’s the thing: keep your butter cold, and don’t overwork the dough. I usually grate my cold butter directly into the flour mixture—it’s such a game-changer because it distributes the butter evenly without melting it in your hands. Once you add the ice water and vinegar, stop when the dough just holds together when squeezed. It’s supposed to look a little rough—that’s what makes it flaky later. Then wrap it into a disc and let it chill—this rest is non-negotiable for flaky pastry!

Step 2: Slicing Peaches and Cream Cheese Just Right

I like to slice each peach half into about 4 even slices per tart—I find this makes arranging the fruit on top look neat but still rustic. The cream cheese goes sliced thin too, about two slices per tart, so it melts evenly into the crust without overwhelming the peaches. Pro tip: let the cream cheese get to room temperature first, or it’ll be a struggle to slice thinly.

Step 3: Rolling and Folding for Layers

This part is like origami for your dough! Roll the dough out into a rectangle, then fold it like a letter in thirds. I do this twice. Each fold builds flaky layers, so don’t rush it. After the final fold, roll the dough into a 9×9 inch square and cut into four pieces. Then, fold up the edges about a quarter-inch to form little walls—it keeps all that cheesy peachy goodness contained while baking.

Step 4: Assembling the Tartlets

Place your cream cheese slices in the center of each pastry square, drizzle a bit of the honey spice mix over the cream cheese, then layer on the peach slices. Don’t forget to brush the edges of the dough with heavy cream; this makes them golden and shiny when baked. Finally, a generous sprinkle of cinnamon sugar on the edges and a little more honey drizzle on top seals the deal.

Step 5: Baking to Golden Perfection

Bake at 425°F (220°C) for about 18 to 22 minutes, until the edges are beautifully golden. I always keep a close eye after 18 minutes because every oven’s a little different. Once out of the oven, let them cool on a wire rack for just a bit—I promise they taste best warm, but not molten hot. Drizzle a touch more honey before serving for that extra pop of sweetness.

How to Serve Peach and Cream Cheese Tartlets Recipe

Garnishes

I’m big on simplicity here: a light dusting of powdered sugar or a few fresh mint leaves add just the right fresh pop without overshadowing the peach and cream cheese. Sometimes, a tiny spoonful of whipped cream on the side makes it extra indulgent—my favorite for weekend brunches.

Side Dishes

This tartlet pairs beautifully with a cup of robust coffee or a lightly brewed green tea. If you want to go bigger, a scoop of vanilla ice cream or a dollop of Greek yogurt on the side brings that creamy contrast every bite deserves.

Creative Ways to Present

I love serving these tartlets on a rustic wooden board with a scattering of edible flowers for a dinner party. For special occasions, try mini tartlet stands or wrap each tartlet in a delicate parchment square tied with twine—it makes every bite feel like a gift.

Make Ahead and Storage

Storing Leftovers

These tartlets are best enjoyed the day they’re baked, but if you do have leftovers, I store them in an airtight container in the fridge and they stay good for up to 2 days. I usually set them out to come to room temp before serving again to let those flavors bloom.

Freezing

I’ve frozen the dough successfully before, wrapped tightly in plastic and stored in a freezer bag for up to 3 months. When ready, thaw overnight in the fridge before rolling out. The fully baked tartlets aren’t my favorite frozen, though—you lose the lovely flaky texture and fresh peach vibe.

Reheating

Pop leftover tartlets in a preheated oven at 350°F (175°C) for about 5–7 minutes to refresh that flaky crust and warm the filling. Microwave works in a pinch, but it can make the crust soggy, so I try to avoid it if possible.

FAQs

Final Thoughts

This Peach and Cream Cheese Tartlets Recipe is my go-to when I want something that feels a little fancy but isn’t complicated. Baking these tartlets brings back fond memories of sharing fresh peaches on summer afternoons with family and friends—and now, you can create those moments too. Trust me, once you bite into a warm tartlet with gooey cream cheese and tender peaches glazed with honey spice, you’ll find yourself making this recipe again and again. So, get your rolling pin out and let’s make some magic in your kitchen!

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