Description
Celebrate summer with these delightful Mini Peach and Cream Cheese Tarts! This easy-to-make recipe combines the sweetness of ripe peaches with creamy, tangy cream cheese, all encased in a flaky homemade puff pastry. Perfect for brunch, dessert, or an afternoon treat, these mini tarts are ideal for sharing at gatherings or simply enjoying on a sunny day. With simple ingredients and straightforward steps, you’ll have a delicious dessert ready in no time. These tarts not only look charming but also burst with fresh flavors, making them a must-try this season.
Ingredients
Scale
- 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 grate)
- 3 to 4 tablespoons ice water
- 1/4 teaspoon white distilled vinegar
- 1 tablespoon heavy cream (for brushing dough)
- cinnamon sugar (for sprinkling dough)
- 1 fresh peach, one half cut into slices
- 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
- Prepare the Puff Pastry: In a food processor, combine flour, sugar, and salt. Add cold butter until crumbly, then mix in ice water and vinegar. Chill for 30 minutes.
- Roll Out Dough: Preheat oven to 375°F (190°C). Roll out chilled dough to 1/8-inch thickness and cut out circles for tartlet pans.
- Assemble Tarts: Press dough into pans, spread cream cheese evenly, and top with peach slices.
- Bake: Brush pastry edges with heavy cream and sprinkle with cinnamon sugar. Bake for about 22 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart (50g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg