Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Peach and Cream Cheese Tarts

Here’s a simple, foolproof recipe to help you bring these sweet little tarts to life in your own kitchen.

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
  • 24 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:

  • 23 ripe peaches, thinly sliced
  • 1 tablespoon honey or apricot jam (for glaze)
  • Fresh mint leaves for garnish (optional)

Instructions

Instructions:

  1. 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.
  2. 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.
  3. Bake:

    • Bake crusts for 10–12 minutes or until golden. Let cool completely.
  4. Prepare the Filling:

    • In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
  5. Assemble:

    • Spoon cream cheese filling into each cooled tart shell.
    • Arrange peach slices in a spiral or fan shape on top.
  6. Glaze and Garnish:

    • Warm honey or jam and lightly brush over peaches for shine.
    • Add mint leaves if desired.
  7. 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.
  • Author: niold.com