Description
Mini Peach and Cream Cheese Tarts are delicate, flaky pastries filled with smooth cream cheese and fresh peach slices, drizzled with a spiced honey blend. Perfect as a light dessert or a sweet snack, these rustic tarts combine a buttery tart dough with a luscious fruit and cheese filling for a delightful treat best enjoyed warm.
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 (about 4 slices per tart)
- 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
- Prepare Tart Dough: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, salt, and cold unsalted butter. Use a pastry cutter or fingers to cut the butter into the dry ingredients until pieces are about the size of peas. Alternatively, grate the cold butter and stir it into the flour until evenly distributed.
- Add Liquids to Dough: In a liquid measuring cup, mix 2 tablespoons of ice water with white distilled vinegar. Add this mixture to the flour and butter mixture, stirring with fingers or a fork until a rough dough forms. If the dough is too dry, add more ice water one teaspoon at a time until the dough holds together when squeezed.
- Chill Dough: Transfer the dough onto a sheet of plastic wrap, shape into a ball, flatten into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Slice Peach and Cream Cheese: Slice half of the fresh peach into about 4 even slices for each tart. Slice the cream cheese into 8 even thin slices so each tart receives 2 slices.
- Make Honey Drizzle: In a small bowl, stir together lemon juice, ground cinnamon, and ground ginger. Add honey and mix until well combined.
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and position the oven rack to the middle.
- Roll and Fold Dough: Lightly flour the work surface. Roll the chilled dough into a rectangle, fold like a business letter into thirds, then roll and fold once more. For the final roll, shape into a 9 by 9-inch square and cut into 4 even pieces.
- Assemble Tarts: Place pastry squares on a baking sheet. Fold edges up about 1/4 inch to create a wall. Place 2 slices of cream cheese on each square, drizzle a little honey mixture over the cheese, and arrange peach slices evenly on top.
- Finish Tarts: Brush dough edges with heavy whipping cream and sprinkle cinnamon sugar over the edges generously. Drizzle more honey drizzle over the tarts.
- Bake Tarts: Bake for 22 minutes or until edges are golden brown. Remove from oven and cool slightly on a wire rack.
- Serve: The tarts are best served warm on the day of baking with additional honey drizzle if desired.
Notes
- This recipe yields 4 small tarts and can be doubled for a larger batch.
- Tart shape and size can be customized as desired since these tarts are rustic in style.
- Fresh peaches are recommended for maintaining texture and firmness after baking.
- Adjust cream cheese slice thickness to your preference; thin slices work best for even baking.
- The honey drizzle is versatile; consider experimenting with flavors such as cardamom, nutmeg, or clove to personalize.
- The tart dough can be frozen for up to 3 months; wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator before use.
- Store baked tarts at room temperature for up to 8 hours, or refrigerate in a covered container to extend freshness.
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
