Mini Peach Cream Cheese Tarts Recipe

ByAmanda
Jump to Recipe· 4.4 from 45 reviews

Hey friend! If you’re looking for a delightful little treat that’s both elegant and easy to make, I’ve got you covered with this Mini Peach Cream Cheese Tarts Recipe. These tarts are a beautiful harmony of flaky, buttery crust, creamy tang from the cheese, and juicy fresh peach slices – finished with a sweet spiced honey drizzle. Trust me, once you try this recipe, it’s going to become your go-to when you want something impressive but fuss-free. Let’s dive in and make some magic happen!

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Why This Recipe Works

  • Balanced Flavors: The tart cream cheese perfectly complements the sweetness of fresh peaches with a hint of warm spices in the honey drizzle.
  • Flaky Homemade Dough: Rolling and folding the dough twice creates those irresistible buttery layers you’ll love.
  • Easy and Adaptable: This recipe is beginner-friendly and allows tweaks like different spices or fruit variations.
  • Elegant Mini Size: These petite tarts are perfect for gatherings, portion control, or just indulging without overdoing it.
Mini Peach Cream Cheese Tarts, peach tart recipe, easy fruit tarts, creamy peach dessert, elegant summer desserts - The image shows four small square pastries arranged closely on brown parchment paper over a white marbled surface. Each pastry has a golden, crisp crust forming a raised border with a light creamy layer inside. On top of this layer are three to four thinly sliced peach wedges, slightly overlapping. The peaches are bright orange-yellow with reddish edges, and they are dusted with a sprinkling of fine cinnamon. A shiny drizzle, likely honey, lightly coats the peach slices giving them a glossy, inviting look. A small glass jar and a silver spoon with a little honey rest near the bottom left corner, with a drop of honey spilled on the parchment. The overall color palette is warm with vibrant peaches contrasted against the neutral crust and creamy filling, captured clearly in natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Mini Peach Cream Cheese Tarts Recipe is thoughtfully chosen to create the perfect texture and flavor combination. Fresh peaches add juicy freshness and beautiful color, cream cheese brings richness with a slight tang, and the dough’s buttery layers provide that essential flaky bite. Here are a few tips on picking and understanding these ingredients before you start mixing.

Mini Peach Cream Cheese Tarts, peach tart recipe, easy fruit tarts, creamy peach dessert, elegant summer desserts - Flat lay of a small mound of all-purpose flour, a few granulated sugar crystals sprinkled nearby, a pinch of salt in a neat pile, cold unsalted butter cut into small cubes, a small white ceramic bowl with clear ice water mixed with a hint of white vinegar, one fresh ripe peach cut into even slices next to the other half, thin slices of creamy room temperature cream cheese arranged neatly, a small white ceramic bowl filled with golden honey mixed with a touch of lemon juice and dusted with ground cinnamon and ground ginger, a small white ceramic bowl containing heavy whipping cream, and a small pile of cinnamon sugar crystals—all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base of the tart dough, essential for a tender but sturdy crust.
  • Granulated sugar: Adds a touch of sweetness balancing the tartness in the filling and dough.
  • Salt: Enhances all the flavors, don’t skip it!
  • Unsalted butter: Use cold butter for that flaky texture; grating it helps speed up mixing and keep the dough cool.
  • Ice water: Keeps the dough cold and helps bind it together without melting the butter.
  • White distilled vinegar: A small amount improves the dough’s tenderness by weakening gluten strands.
  • Heavy whipping cream: For brushing the dough edges, adds shine and helps cinnamon sugar stick.
  • Cinnamon sugar: A cozy topping that enhances the fruit’s natural sweetness with warmth.
  • Fresh peach: Always opt for ripe but firm peaches—soft enough for sweetness, firm enough to hold shape when baked.
  • Cream cheese: Bring to room temperature and slice thinly so it melts into creamy layers atop the tart base.
  • Honey: Sweet and floral, pairs beautifully with the spices and peaches.
  • Lemon juice: Adds brightness and balances the sweetness while preserving the fruit color.
  • Ground cinnamon & ground ginger: Warm spices making every bite extra cozy and special.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Mini Peach Cream Cheese Tarts Recipe is how easy it is to make your own. Whether you want to swap spices, change the fruit, or adjust sweetness, the dough and cream cheese canvas is super versatile. Here’s how I like to personalize it depending on the season or what I have on hand.

  • Variation: Sometimes in late summer, I swap peaches for ripe nectarines or plums — just as delicious and bring a fresh twist.
  • Dietary Modification: For a lighter version, I’ve used Neufchâtel cheese instead of cream cheese; it’s got fewer calories but still creamy.
  • Spice Tweak: Play around with your honey drizzle by adding cardamom or a pinch of nutmeg — it adds a warm, exotic kick I can’t resist.
  • Size and Shape: I sometimes make smaller bite-sized tarts for parties—same recipe, just roll thinner and cut smaller squares.

Step-by-Step: How I Make Mini Peach Cream Cheese Tarts Recipe

Step 1: Prep Your Flaky Tart Dough

First up, mix your flour, sugar, and salt in a bowl. Then it’s time to add the cold butter. I find grating the butter makes it way easier to get those perfect pea-sized bits, but if you like traditional methods, the pastry cutter works just fine. The cold bits of butter are what make the dough flaky, so keep it cool. Next, stir in the ice water mixed with vinegar—just a little at a time! Stop when the dough holds together if you squeeze it but still feels a little rough and scrappy. Wrap it into a flattened ball and pop it in the fridge for at least 30 minutes. This chill step is crucial — it lets the butter firm back up so your layers bake beautifully.

Step 2: Slice Peaches & Cream Cheese Like a Pro

While the dough is chilling, slice half of your peach into even slices. I like around 4 slices per tart, but feel free to add or reduce based on your fruity love. The other half I usually save for snacking – peaches are just too good to waste! Then, thinly slice your room temperature cream cheese—2 slices go on each tart, and the thin layering makes it melt just right during baking.

Step 3: Mix and Drizzle Your Honey Spice Blend

Mix lemon juice, cinnamon, and ginger in a small bowl, then stir in honey until smooth. This spiced honey drizzle brightens the whole tart and adds a wonderful complexity. You’ll use it both under and over your peaches, so have it ready before assembling.

Step 4: Roll, Fold, and Shape Your Dough

Lightly flour your surface and roll the chilled dough into a rectangle. Now fold it like a letter — into thirds on top of itself — then roll and fold again. This lamination step is what makes your mini tarts flaky and layered. For the last roll, aim for a roughly 9×9 inch square and cut it into 4 even pieces. Each square will become one tart.

Step 5: Assemble and Bake Your Mini Peach Cream Cheese Tarts Recipe

Place the squares on a baking sheet. Fold up the edges about 1/4 inch to create a tart “wall.” Lay two slices of cream cheese in the center of each square, then drizzle a bit of the honey drizzle on top. Arrange the peach slices neatly over the cream cheese, brush the dough edges with heavy cream, and sprinkle generously with cinnamon sugar. Drizzle more honey over everything for that shiny, sticky, fragrant finish. Bake at 425°F for about 18-22 minutes, until golden and bubbling. Let cool on a rack for just a few minutes—you’ll want to eat these warm!

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Pro Tips for Making Mini Peach Cream Cheese Tarts Recipe

  • Keep Butter Cold: Don’t skip chilling your dough or you’ll lose the flaky layers – I learned that the hard way!
  • Use Firm Ripe Peaches: Too soft peaches turn mushy when baked; firm ones keep their shape and texture beautifully.
  • Thin Cream Cheese Slices: Thicker slices can overpower the balance, so slice thin for a delicate creaminess.
  • Don’t Overwork Dough: Mix just until it comes together to keep a tender crumb, not tough pastry.

How to Serve Mini Peach Cream Cheese Tarts Recipe

Mini Peach Cream Cheese Tarts, peach tart recipe, easy fruit tarts, creamy peach dessert, elegant summer desserts - The image shows small square pastries on brown parchment paper with a white marbled background. Each pastry has one layer of soft, flaky golden-brown crust forming the base and edges. On top, there are three glossy peach slices, arranged in a slightly overlapping row, with a shiny glaze and a sprinkling of fine cinnamon dust. The texture of the peach slices is smooth and juicy, contrasting with the slightly crisp edges of the pastry. The overall color palette is warm, with golden browns, bright yellows, and soft oranges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple garnish to keep the spotlight on the tarts themselves. A few fresh mint leaves or a light dusting of powdered sugar adds a pretty touch without overpowering the flavors. Sometimes, a thin slice of extra peach on top finishes the look beautifully, especially if you’re serving them for company.

Side Dishes

These mini tarts pair wonderfully with a scoop of vanilla or cinnamon ice cream for dessert, or even a dollop of whipped cream. For something lighter, fresh berries or a side of Greek yogurt with honey complements this treat perfectly, balancing sweetness and creaminess.

Creative Ways to Present

If I’m making these for a brunch or special event, I play with presentation by arranging the tarts on a rustic wooden board surrounded by fresh peach slices and sprigs of herbs like thyme or basil. Serving alongside tiny pots of honey and cinnamon sugar invites guests to customize. For parties, mini tartlets in colorful cupcake liners make adorable finger foods!

Make Ahead and Storage

Storing Leftovers

I usually store leftover tarts in an airtight container in the fridge. They stay tasty for up to 2 days, but they’re really best enjoyed fresh or within the same day. If I plan to serve them later, I just reheat them gently for a few minutes before plating.

Freezing

Freezing is super handy for the dough itself—I freeze it wrapped tightly for up to 3 months, then thaw it overnight in the fridge. I haven’t frozen the assembled tarts because the peaches can get watery, but if you try, be sure to freeze before baking and bake from frozen with some extra time.

Reheating

To warm up leftovers, I pop the tarts in a 350°F oven for about 8-10 minutes. This revives the flakiness of the dough and gently melts the cream cheese again without drying out the peaches.

FAQs

  1. Can I make Mini Peach Cream Cheese Tarts Recipe with frozen peaches?

    Frozen peaches tend to release extra moisture when baked, which can make the tarts soggy. If you must use frozen, thaw and drain them thoroughly, then perhaps pat dry before assembling. Fresh peaches are definitely best for texture and flavor.

  2. How do I store leftover tart dough?

    Dough can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen up to 3 months. Bring it back to the fridge to thaw overnight before rolling and baking.

  3. Can this recipe be doubled?

    Absolutely! The recipe doubles easily — just double all ingredients and work with the dough in batches if needed, ensuring you keep it chilled.

  4. What type of cream cheese works best?

    Regular cream cheese at room temperature is best for smooth slicing and melting. I avoid whipped or low-fat versions as they don’t hold up as well in baking.

Final Thoughts

Honestly, this Mini Peach Cream Cheese Tarts Recipe holds a special place in my heart—it’s one of those recipes I like to make when I want to impress but still keep things simple and homemade. Every time I bake them, the kitchen fills with the warm scent of cinnamon and fresh fruit, and I can’t wait to share that joy with my family or friends. Trust me, once you try these, you’ll find yourself reaching for this recipe over and over. So grab those juicy peaches and let’s make some magic happen in your oven!

Print
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Mini Peach Cream Cheese Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 45 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 Tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Mini Peach and Cream Cheese Tarts are delicate, flaky pastries filled with creamy cheese and fresh peach slices, drizzled with a honey-spice glaze. Perfect as a sweet breakfast treat or a delightful dessert, these tarts combine the richness of cream cheese with the fresh sweetness of peaches and a touch of warm spices for a seasonal flavor experience.

Ingredients

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, one 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

  1. Prepare Tart Dough: In a medium bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until mixture resembles pea-sized crumbs or grate the butter for easier distribution.
  2. Add Liquid: Mix the ice water and vinegar, then gradually add to the flour mixture. Stir with fingers or fork until a rough dough forms that holds together when squeezed; add more water 1 teaspoon at a time if needed.
  3. Chill Dough: Transfer dough onto plastic wrap, form into a ball then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
  4. Slice Peach and Cream Cheese: Slice half the peach into about 4 slices for the tarts. Cut the cream cheese into 8 thin slices, allocating two slices per tart.
  5. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well blended.
  6. Preheat Oven: Heat oven to 425 degrees Fahrenheit and adjust oven rack to middle position.
  7. Roll and Fold Dough: Lightly flour the work surface. Roll dough into a rectangle, fold into thirds like a business letter, roll again, and fold once more. Roll final dough into a 9×9-inch square and cut into 4 even pieces.
  8. Assemble Tarts: Place dough squares on a baking sheet. Fold up edges about 1/4 inch to create a wall. Place two cream cheese slices in the center, drizzle honey mixture over cheese, and arrange peach slices on top. Brush dough edges with heavy cream and sprinkle generously with cinnamon sugar. Drizzle more honey mixture over the assembled tarts.
  9. Bake Tarts: Bake for 22 minutes or until golden brown. Remove from oven and cool slightly on a wire rack.
  10. Serve: Best enjoyed warm and on the day baked. Drizzle additional honey over tarts before serving for extra sweetness and shine.

Notes

  • This recipe makes a small batch and can easily be doubled for more tarts.
  • Shape and size of tarts are flexible; feel free to make them rustic or uniform.
  • Use fresh peaches for best texture and flavor retention during baking.
  • Slice cream cheese thickness to your preference; thin slices melt beautifully.
  • Honey drizzle is customizable: try adding cardamom, nutmeg, or clove for different spice notes.
  • Dough can be frozen for up to 3 months, wrapped tightly in plastic and placed in a freezer bag; thaw in refrigerator before use.
  • Store tarts at room temperature up to 8 hours or refrigerate leftovers in a covered container.

Nutrition

  • Serving Size: 1 tart
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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