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