Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2–4 tablespoons ice water
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (optional, for brightness)
For the Topping:
- 2–3 ripe peaches, thinly sliced
- 1 tablespoon honey or apricot jam (for glaze)
- Fresh mint leaves for garnish (optional)
Instructions
Instructions:
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Make the Crust:
- In a food processor or bowl, combine flour, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water a tablespoon at a time until dough just comes together.
- Form into a disk, wrap in plastic, and chill for 30 minutes.
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Preheat Oven & Shape:
- Preheat oven to 375°F (190°C).
- Roll out dough and cut into circles to fit mini tart pans or a muffin tin.
- Press dough into the pans and prick the bottoms with a fork.
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Bake:
- Bake crusts for 10–12 minutes or until golden. Let cool completely.
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Prepare the Filling:
- In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
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Assemble:
- Spoon cream cheese filling into each cooled tart shell.
- Arrange peach slices in a spiral or fan shape on top.
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Glaze and Garnish:
- Warm honey or jam and lightly brush over peaches for shine.
- Add mint leaves if desired.
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Chill and Serve:
- Refrigerate tarts for 20–30 minutes to set. Serve chilled and enjoy!
Notes
Tips and Variations
- No Time for Crust? Use store-bought mini tart shells or phyllo cups for a shortcut.
- Gluten-Free: Use almond flour crust for a nutty twist.
- No-Bake Option: Use graham cracker crusts and skip the oven.
- Cheesecake Twist: Add a splash of lemon juice for a cheesecake-like tang.
- Savory Option: Reduce sugar, skip glaze, and add a pinch of salt for an appetizer tart.