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Mini Peach and Cream Cheese Tarts


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  • Author: Isabella
  • Total Time: 1 hour 15 minutes (including chilling)
  • Yield: 12 mini tarts
  • Diet: Vegetarian

Description

Mini Peach and Cream Cheese Tarts are the perfect summer dessert, featuring a buttery crust filled with a creamy cream cheese mixture and topped with juicy, ripe peaches. This elegant treat is ideal for gatherings or a light, refreshing snack. Easy to make and delightful to eat, these tarts combine tangy cream cheese with the sweetness of peaches for a taste of summer in every bite.


Ingredients

For the Crust:

1 cup all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

23 tablespoons ice water

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Topping:

23 ripe peaches, thinly sliced

1 tablespoon honey (optional, for drizzling)


Instructions

  1. Prepare the Crust:
    • In a medium bowl, mix together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat Oven:
    • Preheat oven to 350°F (175°C). Grease a mini tart pan or muffin tin.
  3. Make the Filling:
    • Beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. Assemble the Tarts:
    • Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles to fit the tart tin. Press dough into tin, fill with cream cheese mixture, and top with peach slices.
  5. Bake:
    • Bake for 20-25 minutes, or until the crusts are golden and the filling is set.
  6. Serve:
    • Cool slightly before removing from tin. Drizzle with honey if desired and serve warm or at room temperature.

Notes

Use cold butter for a flaky crust.

You can use frozen peaches; just thaw and pat dry before using.

Store leftovers in an airtight container. They can be refrigerated for up to 5 days or frozen for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12 mini tarts
  • Calories: 200 kcal per tart