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

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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

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Instructions

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.
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.
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.
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.
Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well blended.
Preheat Oven: Heat oven to 425 degrees Fahrenheit and adjust oven rack to middle position.
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.
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.
Bake Tarts: Bake for 22 minutes or until golden brown. Remove from oven and cool slightly on a wire rack.
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