Description
These mini peach and cream cheese tarts feature a buttery homemade pastry crust filled with velvety cream cheese and sweet fresh peach slices. Finished with a spiced honey drizzle and a sprinkle of cinnamon sugar, each tart is baked to golden perfection. Ideal for individual servings, they’re an irresistible treat suitable for brunch, dessert, or special occasions.
Ingredients
- 3/4 cup plus 2 tbsp all-purpose flour
- 2 tsp granulated sugar
- 1/4 tsp salt
- 4 tbsp unsalted butter, cold
- 3–4 tbsp ice water
- 1/4 tsp white vinegar
- 1 tbsp heavy cream (for brushing)
- Cinnamon sugar (for sprinkling)
- 1 fresh peach, half sliced
- 3–4 oz cream cheese, room temperature
- 2 tbsp honey
- 1 tsp lemon juice
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
Instructions
- Mix flour, sugar, and salt together in a bowl.
- Cut in cold butter until mixture reaches a pea-sized consistency.
- Add ice water and vinegar, mixing until a rough dough forms.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Slice peach and cream cheese into thin slices.
- Mix honey, lemon juice, cinnamon, and ginger for the drizzle.
- Preheat oven to 425°F (220°C).
- Roll dough out, fold it twice, then roll into a 9×9-inch square; cut into 4 pieces.
- Fold up the edges of each dough piece to create small walls.
- Place 2 slices of cream cheese in the center of each tart and drizzle with honey mixture.
- Arrange peach slices on top of cream cheese.
- Brush edges with heavy cream and sprinkle with cinnamon sugar.
- Bake for 18-22 minutes or until golden brown.
- Drizzle with more honey mixture before serving.
Notes
Cold butter is essential for a crisp crust; sub plant-based butter for a vegan option. Use mascarpone or ricotta if out of cream cheese, and nectarines or plums as peach substitutes. Tarts can be shaped and chilled up to a day in advance, then baked fresh. Store leftovers in an airtight container in the fridge for up to 2 days; reheat briefly in the oven for best texture. If pastry is too crumbly, add water by teaspoons; too sticky, sprinkle with flour.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 230
- Sugar: 13g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg