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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Make Honey Drizzle: In a small bowl, whisk together lemon juice, ground cinnamon, and ground ginger. Add honey and stir until well combined.
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the middle position.
- 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.
- 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.
- 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
