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
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.
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.
Bake:
Bake crusts for 10–12 minutes or until golden. Let cool completely.
Prepare the Filling:
In a bowl, beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
Assemble:
Spoon cream cheese filling into each cooled tart shell.
Arrange peach slices in a spiral or fan shape on top.
Glaze and Garnish:
Warm honey or jam and lightly brush over peaches for shine.
Add mint leaves if desired.
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.