Description
These Mini Peach and Cream Cheese Tarts feature flaky homemade pastry filled with creamy cream cheese, topped with fresh peach slices, and finished with a fragrant honey-lemon spice drizzle. They are a simple yet elegant dessert perfect for showcasing fresh summer peaches.
Ingredients
3/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cold, cut into cubes or grated
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
1 fresh peach, half sliced
3 to 4 ounces cream cheese, room temperature
2 tablespoons honey
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Instructions
- In a medium bowl, combine the flour, sugar, salt, and cold butter.
- Cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Mix 2 tablespoons of ice water with the vinegar.
- Add the liquid to the flour mixture and stir until a rough dough forms, adding more ice water as needed.
- Shape the dough into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Slice the peach and set aside. Cut the cream cheese into thin slices.
- Prepare the honey drizzle by combining lemon juice, cinnamon, ginger, and honey until smooth.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a rectangle on a lightly floured surface.
- Fold the dough into thirds like a business letter, then roll and fold once more.
- Roll the dough into a 9×9-inch square and cut into 4 equal squares.
- Place the squares on the prepared baking sheet and fold the edges up about 1/4 inch to form a border.
- Place cream cheese slices in the center of each tart.
- Drizzle a small amount of the honey mixture over the cream cheese.
- Arrange peach slices evenly on top.
- Brush pastry edges with heavy cream and sprinkle with cinnamon sugar.
- Drizzle additional honey mixture over the peaches.
- Bake for 18 to 22 minutes, until the pastry is golden brown and the peaches are lightly caramelized.
- Transfer to a cooling rack and serve slightly warm.
Notes
Substitute nectarines for peaches when in season.
Try cardamom, nutmeg, cloves, or pumpkin pie spice for different flavor profiles.
Add sliced almonds before baking for extra crunch.
Maple syrup can be used in place of honey.
Store leftovers in the refrigerator and reheat in a 325°F oven for 5 to 8 minutes.
The dough can be frozen for up to 3 months and thawed overnight before use.
These tarts are best enjoyed the day they are baked.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 340 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
