Mini Peach Cream Cheese Tarts Recipe

ByLily
Jump to Recipe·5 from 11 reviews

If you’re anything like me, you’ll fall head over heels for this Mini Peach Cream Cheese Tarts Recipe. It’s that perfect little bite of flaky, buttery tart crust paired with the creamy tang of cream cheese and the sweet juiciness of fresh peaches. Trust me, this recipe is fan-freaking-tastic and totally worth making whether it’s for a weekend treat or an impressive dessert at your next get-together. Stick with me, and I’ll walk you through everything to nail this delicious recipe effortlessly.

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Why This Recipe Works

  • Simple, Yet Elegant: Each mini tart is packed with flavor but made with straightforward ingredients you likely have on hand.
  • Perfectly Balanced Flavors: The cream cheese adds tangy creaminess that cuts through the sweetness of the peaches and honey drizzle.
  • Flaky, Buttery Crust: Rolling and folding the dough creates those gorgeous layers that make every bite so satisfying.
  • Customizable and Seasonal: You can easily swap peaches for other fruits or tweak the honey drizzle spices to make this recipe your own.
Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tart, Summer Fruit Tart, Easy Peach Desserts, Fruit Tart Recipes - The image shows four small square pastries arranged closely on brown parchment paper over a white marbled surface. Each pastry has a golden, crisp crust forming a raised border with a light creamy layer inside. On top of this layer are three to four thinly sliced peach wedges, slightly overlapping. The peaches are bright orange-yellow with reddish edges, and they are dusted with a sprinkling of fine cinnamon. A shiny drizzle, likely honey, lightly coats the peach slices giving them a glossy, inviting look. A small glass jar and a silver spoon with a little honey rest near the bottom left corner, with a drop of honey spilled on the parchment. The overall color palette is warm with vibrant peaches contrasted against the neutral crust and creamy filling, captured clearly in natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The harmony of a tender, flaky pastry combined with fresh peaches, smooth cream cheese, and a touch of spiced honey is what elevates this Mini Peach Cream Cheese Tarts Recipe. Each ingredient plays a pivotal role, and picking quality items, especially ripe peaches, will seriously pay off.

Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tart, Summer Fruit Tart, Easy Peach Desserts, Fruit Tart Recipes - Flat lay of a small mound of all-purpose flour, a few granulated sugar crystals sprinkled nearby, a pinch of salt in a neat pile, cold unsalted butter cut into small cubes, a small white ceramic bowl with clear ice water mixed with a hint of white vinegar, one fresh ripe peach cut into even slices next to the other half, thin slices of creamy room temperature cream cheese arranged neatly, a small white ceramic bowl filled with golden honey mixed with a touch of lemon juice and dusted with ground cinnamon and ground ginger, a small white ceramic bowl containing heavy whipping cream, and a small pile of cinnamon sugar crystals—all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base of the tart dough, giving structure and the perfect canvas for flakiness.
  • Granulated sugar: Just a touch sweetens the dough, complementing the filling without overpowering it.
  • Salt: Enhances all the flavors in the dough and balances sweetness beautifully.
  • Unsalted butter: Cold and cubed, this creates those flaky layers as it melts during baking.
  • Ice water: Keeps the dough cold while bringing it together, ensuring the butter doesn’t melt prematurely.
  • White distilled vinegar: Adds tenderness to the dough without affecting flavor.
  • Heavy whipping cream: Used for brushing the dough edges to create a golden, inviting crust.
  • Cinnamon sugar: Sprinkled on top for a sweet spice crunch that pairs wonderfully with peach.
  • Fresh peach: The star filling, offering juicy firmness that bakes well without getting mushy.
  • Cream cheese: Soft and nicely sliced, it lends that smooth, tangy counterpoint to the fruit.
  • Honey: Sweetens and glazes the tart, bringing all the elements together with a warm, fragrant finish.
  • Lemon juice: Brightens the honey drizzle and keeps flavors lively.
  • Ground cinnamon & ground ginger: Warm spices added to the honey for a subtle spicy depth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I adore how versatile this Mini Peach Cream Cheese Tarts Recipe is! Sometimes, I mix things up by adding a dab of jam beneath the cream cheese or swapping peaches when they’re out of season. Don’t be shy to play around and make these your own—they’re forgiving and welcoming to tweaks!

  • Variation: Once, I tried swapping peaches for fresh nectarines, and it was just as delightful. The subtle difference in tartness offered a fresh twist.
  • Diet-friendly swaps: Feel free to use a dairy-free cream cheese alternative to accommodate lactose intolerance or vegan preferences.
  • Flavor boost: Adding a sprinkle of fresh herbs like thyme or basil on top before baking gives an unexpectedly lovely aroma and flavor.
  • Size adjustments: I sometimes double the recipe to make enough for a brunch crowd, but mini tarts are perfect as individual treats or party finger foods.

Step-by-Step: How I Make Mini Peach Cream Cheese Tarts Recipe

Step 1: Mixing and Chilling the Dough

Start by combining flour, sugar, salt, and cold, cubed butter in a bowl. The best tip I can share? Grate the butter instead of cutting it in. It saves time and spreads the butter evenly for an ultra-flaky crust. Add the ice water and vinegar gradually, feeling for the dough’s texture—it should be scrappy but hold together when squeezed. Wrap it tightly, flatten into a disc, and pop it into the fridge for at least half an hour. Trust me, patience here pays off in that buttery crunch!

Step 2: Preparing the Filling

While your dough chills, slice up that juicy peach into four even slices per tart. I like to keep the peach slices uniform for an attractive, neat tart, but if you’re feeling rustic, go with natural shapes. For the cream cheese, I slice it thinly so it melts into creamy pockets—two slices per tart to spread the love and create a wonderful balance with the peaches.

Step 3: Rolling and Folding for Flaky Layers

Lightly flour your work surface and roll the chilled dough into a rectangle. Now for the magic: fold the dough like a business letter in thirds and roll it out again. Repeat this twice. I know it sounds fancy, but this step creates those beautiful flaky layers that will make your tarts shine. For the last roll, shape it into a 9×9 inch square and cut it into four equal squares.

Step 4: Assembling the Tarts

Place your pastry squares on a baking sheet and fold up the edges to build a small wall—this holds all that wonderful filling. Lay down two slices of cream cheese in the center, drizzle with some of the honey mixture, then neatly fan your peach slices on top. Brush the edges with heavy cream to get that golden brown crust, then sprinkle cinnamon sugar all over. Don’t be shy with the honey drizzle here — it seals in sweetness and infuses warmth from the spices.

Step 5: Baking to Golden Perfection

Bake at 425°F (220°C) for 18 to 22 minutes until you see those edges puff up and turn a gorgeous golden brown. Make sure you keep an eye near the end—every oven bakes a bit differently. Once out, let them cool on a wire rack just enough to not burn your fingers because, honestly, these taste incredible warm with an extra drizzle of honey right before serving!

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Tips from My Kitchen

  • Grated Butter Hack: Grating cold butter instead of cutting speeds up the process and helps create flakier pastry layers.
  • Don’t Overwork the Dough: Keep mixing and folding gentle to avoid tough pastry—scrappy dough is perfect for this recipe.
  • Peach Ripeness Matters: Use peaches that are ripe but still firm; overripe ones get mushy when baked and lose texture.
  • Watch the Bake Time: Because ovens vary, start checking around the 18-minute mark to prevent over-browning.

How to Serve Mini Peach Cream Cheese Tarts Recipe

Mini Peach Cream Cheese Tarts, Peach Cream Cheese Tart, Summer Fruit Tart, Easy Peach Desserts, Fruit Tart Recipes - The image shows small square pastries on brown parchment paper with a white marbled background. Each pastry has one layer of soft, flaky golden-brown crust forming the base and edges. On top, there are three glossy peach slices, arranged in a slightly overlapping row, with a shiny glaze and a sprinkling of fine cinnamon dust. The texture of the peach slices is smooth and juicy, contrasting with the slightly crisp edges of the pastry. The overall color palette is warm, with golden browns, bright yellows, and soft oranges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these tarts with a light sprinkle of toasted sliced almonds for crunch and a few fresh mint leaves for a pop of color and freshness. A light dusting of powdered sugar also adds an elegant touch if you’re serving guests.

Side Dishes

These little tarts pair beautifully with a cup of herbal tea or a chilled glass of sparkling white wine. For breakfast or brunch settings, serve alongside a fresh fruit salad or creamy yogurt for a light, balanced spread.

Creative Ways to Present

For special occasions, I arrange the mini tarts on a wooden serving board lined with fresh peach slices and edible flowers—it makes for a stunning centerpiece. You can also drizzle a zigzag of honey across the plate for that extra finishing flair.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which, let’s be honest, is rare), keep them in an airtight container at room temperature for up to 8 hours. Beyond that, I pop them into the fridge—it keeps them fresh for up to 2 days. Just remember, they taste best warm.

Freezing

I’ve frozen the tart dough successfully for up to 3 months—just wrap tightly in plastic and store in a freezer bag. When ready, thaw it overnight in the fridge. For the baked tarts, freezing is a bit tricky, but if you must, wrap each tart individually before freezing, then reheat gently to maintain texture.

Reheating

To get that freshly baked warmth back, I pop the tarts in a preheated 350°F oven for about 5-7 minutes. Microwaving can make the crust soggy, so the oven is definitely the way to go for that flaky goodness.

FAQs

  1. Can I use frozen peaches for this Mini Peach Cream Cheese Tarts Recipe?

    Frozen peaches tend to release extra moisture when baked, which can make the pastry soggy. I recommend using fresh, firm peaches if possible. However, if you only have frozen, thaw and drain them well, then pat dry before using to minimize excess liquid.

  2. Can I make this recipe vegan or dairy-free?

    Absolutely! Swap the cream cheese for a vegan cream cheese alternative and use a dairy-free butter substitute for the crust. Just make sure your substitute butter is solid and cold for best results.

  3. How do I prevent the crust from becoming soggy under the fruit?

    Rolling and folding the dough creates layers that help keep the crust flaky. Additionally, brushing the edges with cream and creating a border helps contain juices. Also, don’t overload the tart with peach slices to avoid excess moisture.

  4. Can I prepare the dough in advance?

    Yes! The dough can be made up to 3 days ahead and kept tightly wrapped in the fridge, or frozen for up to 3 months. Just thaw overnight in the fridge before rolling and folding.

Final Thoughts

Honestly, this Mini Peach Cream Cheese Tarts Recipe holds a special place in my heart — it’s easy enough for a casual afternoon treat, but looks and tastes like something from a fancy bakery. I hope you give them a try; once you do, I bet you’ll come back to this recipe time and again. Whether it’s a cozy weekend or an elegant gathering, these tarts bring so much joy to the table, and I can’t wait for you to experience that too!

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Mini Peach Cream Cheese Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Mini Peach and Cream Cheese Tarts are delightful, flaky pastries filled with fresh peach slices and creamy cheese, drizzled with a warm honey-spiced glaze. These rustic tarts are perfect for a sweet breakfast, snack, or dessert, showcasing the perfect balance of sweet, creamy, and slightly tangy flavors with a buttery crust.

Ingredients

Tart Dough

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold
  • 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, half sliced
  • 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

  1. Prepare Tart Dough: In a medium mixing bowl, combine the flour, granulated sugar, salt, and cold unsalted butter. Cut in the butter using a pastry cutter or your fingers until the butter pieces are about the size of peas, or grate the butter and mix evenly into the flour.
  2. Add Liquids to Dough: In a small liquid measuring cup, mix 2 tablespoons of ice water with the vinegar. Add this to the dough mixture and stir with fingers or a fork until a rough, scrappy dough forms. If the dough is too dry, add more ice water one teaspoon at a time until the dough holds together when pressed.
  3. Chill Dough: Transfer the dough onto a piece of plastic wrap, shape it into a ball and flatten it into a small disc. Wrap tightly and refrigerate for at least 30 minutes.
  4. Slice Peaches and Cream Cheese: Slice half the peach into about four even slices for topping the tarts. Slice the cream cheese into eight thin, even slices so each tart gets two slices.
  5. Make Honey Drizzle: In a small bowl, whisk together lemon juice, ground cinnamon, and ground ginger. Add honey and stir until well combined.
  6. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the middle position.
  7. Roll and Fold Dough: Lightly flour your work surface. Roll the chilled dough into a rectangle, then fold it into thirds like a business letter. Roll and fold the dough one more time, then roll it out into approximately a 9 by 9-inch square. Cut into four equal squares.
  8. Assemble Tarts: Place each pastry square on a baking sheet. Fold the edges up about 1/4 inch to create a border. Arrange two slices of cream cheese on each square and drizzle some honey drizzle over the cheese. Place peach slices evenly on top of the cream cheese. Brush dough edges with heavy whipping cream and sprinkle cinnamon sugar generously over the edges. Drizzle additional honey drizzle over the tops.
  9. Bake Tarts: Bake the tarts for 22 minutes or until the edges are golden brown. Remove from oven and transfer to a wire rack to cool slightly. Serve warm, drizzled with extra honey if desired.

Notes

  • This is a small batch recipe yielding 4 tarts but can easily be doubled for more servings.
  • The rustic tart shapes and sizes can be customized to your preference.
  • Fresh peaches are recommended to maintain texture and firmness after baking.
  • Slice cream cheese as thin or thick as preferred for different texture balance.
  • The honey drizzle is versatile and can be flavored with cardamom, nutmeg, or cloves for variety.
  • Unbaked dough can be frozen up to 3 months; wrap tightly in plastic then a freezer bag. Thaw in the refrigerator before use.
  • Store baked tarts at room temperature up to 8 hours or refrigerate leftovers in a covered container to maintain freshness.

Nutrition

  • Serving Size: 1 tart
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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