These mini peach and cream cheese tarts are the perfect little treats! With a buttery crust, creamy filling, and juicy peaches on top, they are a sweet delight for any occasion.
Making these tarts is so much fun! I love to serve them at parties, and I always get asked for the recipe. Plus, it’s hard to eat just one—they’re just too good! 🍑
Key Ingredients & Substitutions
All-purpose flour: This is essential for the tart crust. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It works well in this recipe!
Unsalted butter: Cold and cubed butter gives the crust a flaky texture. You can substitute it with coconut oil or plant-based butter for a dairy-free option.
Cream cheese: Use regular cream cheese for a rich filling. For a lighter option, try Neufchatel cheese, which has a similar taste but less fat. Vegan cream cheese also works great!
Fresh peaches: In season, fresh peaches are best for flavor. You can substitute with nectarines or even canned peaches, but ensure they’re well-drained to avoid soggy tarts.
Powdered sugar: If you’re looking for a less sweet option, you can use honey or maple syrup, keeping in mind the consistency may change slightly.
How Do You Make the Perfect Tart Crust?
The tart crust is key to a great mini peach tart! It’s all about keeping the butter cold and handling the dough gently. Here’s how to do it:
- Use a food processor for quick mixing, but don’t overwork the dough. You want it to be crumbly, not smooth.
- Chill the dough for at least an hour! This allows the gluten to relax, leading to a more tender crust.
- When rolling out, keep the surface floured to avoid sticking. Aim for 1/8-inch thick so it remains delicate.
- Pricking the bottoms helps prevent puffing during baking. It keeps the tart shells flat for easy filling.
Mini Peach and Cream Cheese Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2 tbsp ice-cold water (as needed)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- 3-4 fresh peaches, thinly sliced
- 1 tbsp apricot jam (optional, for glaze)
- Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of preparation time and an additional 12-15 minutes for baking. You’ll also need to chill the tarts for at least 30 minutes before serving. So, overall, plan for around 1 hour and 15 minutes to enjoy these scrumptious treats!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by placing the flour, sugar, and salt into a food processor. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Next, add the egg yolk and 1 tablespoon of ice water. Pulse again until the dough starts to come together. If it’s too crumbly, add more ice water, one teaspoon at a time.
2. Chill the Dough:
Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour. This step is important for achieving a flaky crust!
3. Roll Out the Dough:
After chilling, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter, cut out circles that fit into your mini tart pans or muffin tin.
4. Bake the Tart Shells:
Press the dough circles into the tart pans and prick the bottoms with a fork to prevent puffing during baking. Bake them for 12-15 minutes or until they turn golden brown. Once baked, remove from the oven and let them cool completely.
5. Make the Filling:
In a mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the powdered sugar and vanilla extract, then mix until creamy. This delicious filling will balance perfectly with the peaches!
6. Fill the Tart Shells:
Spread an even layer of the cream cheese filling into each of the cooled tart shells, ensuring it’s smooth and even.
7. Add the Peaches:
Beautifully arrange the thin slices of fresh peach on top of the cream cheese filling. You can get creative with the layout—make it look as decorative as you like!
8. Glaze the Peaches:
If you want a lovely shiny finish, gently warm the apricot jam and brush it over the peach slices. This not only adds shine but also a touch of sweetness to the tarts.
9. Chill and Serve:
Cover the mini tarts and chill them in the refrigerator for at least 30 minutes before serving. This sets the filling and enhances the flavors.
10. Garnish and Enjoy:
If desired, garnish with fresh mint leaves before serving. Enjoy every delicious bite of your mini peach and cream cheese tarts!
FAQ for Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before slicing. This will help keep your tarts from getting soggy.
How Do I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Just be sure to keep them covered to maintain freshness. You may want to place a piece of wax paper between the tarts to avoid sticking.
Can I Make the Tart Crust in Advance?
Absolutely! You can prepare the tart dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for up to 3 months. Thaw in the fridge overnight before rolling out the crust.
What Can I Substitute for Cream Cheese?
If you’re looking for alternatives, you can use mascarpone for a rich and creamy texture, or Greek yogurt for a lighter option. For a dairy-free choice, try a plant-based cream cheese.
