Description
Mini Peach and Cream Cheese Tarts are delightful, flaky pastries filled with creamy cheese and fresh peach slices, topped with a warm honey drizzle infused with cinnamon and ginger. This small batch recipe is perfect for a cozy dessert or an elegant snack, featuring a buttery tart dough that’s layered for flakiness and a rustic presentation.
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, 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)
Peach Tart Filling
- 1 fresh peach, half cut into slices
- 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, sugar, salt, and cold unsalted butter. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles pea-sized crumbs. Alternatively, grate the cold butter and gently stir it in for even distribution.
- Mix Dough: In a liquid measuring cup, mix 2 tablespoons ice water with white distilled vinegar. Add this to the flour and butter mixture and stir with fingers or a fork until a rough, scrappy dough forms. If too dry, add additional ice water one teaspoon at a time until the dough holds together when squeezed.
- Chill Dough: Transfer the dough onto plastic wrap, shape into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
- Prepare Peach and Cream Cheese: Slice half of the peach into approximately 4 even slices per tart. Slice cream cheese into 8 thin, even slices, assigning 2 slices per mini tart.
- Make Honey Drizzle: In a small bowl, combine lemon juice, ground cinnamon, and ground ginger. Stir in honey until well blended.
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and position the oven rack in the middle.
- 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. Repeat rolling and folding once more. For the final roll, shape dough into approximately a 9×9-inch square.
- Cut Dough and Shape Tarts: Cut the dough into 4 equal squares. Place on a baking sheet. Fold up edges about 1/4 inch to create a wall around each tart.
- Assemble Tarts: Place two slices of cream cheese in the center of each tart. Drizzle some honey mixture over the cream cheese. Arrange peach slices evenly on top. Brush dough edges with heavy whipping cream and sprinkle cinnamon sugar generously, especially on dough edges. Drizzle more honey drizzle over the tarts.
- Bake Tarts: Bake in the preheated oven for 22 minutes or until golden brown and flaky. Remove and transfer to a wire rack to cool slightly.
- Serve: These tarts are best enjoyed warm and on the day they are baked. Drizzle additional honey over tarts before serving for extra sweetness and flavor.
Notes
- This recipe yields a small batch of 4 tarts but can easily be doubled for more servings.
- The tarts are rustic, so feel free to shape and size them according to your preference.
- Fresh peaches are recommended for best texture and firmness when baked.
- Adjust cream cheese slice thickness based on your taste preference for creaminess.
- The honey drizzle can be customized with spices like cardamom, nutmeg, or clove to change the flavor profile.
- You can freeze the tart dough tightly wrapped in plastic and placed in a freezer bag for up to 3 months; thaw in refrigerator before use.
- Store baked tarts at room temperature for up to 8 hours or refrigerate leftovers in an airtight container.
Nutrition
- Serving Size: 1 tart
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
