These adorable mini tarts are filled with a creamy mixture of cream cheese and fresh peaches. They have a buttery crust that makes each bite a treat!
Making these tarts is a breeze! I love how they bring a bit of sunshine to any gathering. Plus, they’re fun to share—just don’t forget to save one for yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the crust’s structure. You can use a gluten-free blend if you need a gluten-free option, or even whole wheat flour for a nutty flavor.
Unsalted Butter: Cold butter creates a flaky crust. If you’re dairy-free, try using coconut oil or a vegan butter substitute.
Cream Cheese: It gives that rich and creamy filling. If you prefer a lighter option, you can use Greek yogurt or a dairy-free cream cheese for a similar texture.
Peaches: Fresh peaches are best, but you can substitute with nectarines or even canned peaches if fresh ones aren’t available. Just make sure to drain them well!
How Do I Get a Perfectly Flaky Tart Crust?
The key to a flaky crust is handling the dough as little as possible. Overworking the dough can make it tough. Here’s how to do it right:
- Use cold ingredients, especially the butter. If necessary, chill your flour too!
- Blend the butter into the flour until it comes together in small crumbs. Don’t let it melt!
- When adding water, do it gradually, stopping when the dough holds together but doesn’t feel wet.
- Chill the dough! This helps to solidify the butter, leading to a flakier crust once baked.
How to Make Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Topping:
- 2 fresh peaches, peeled, pitted, and sliced thinly
- 1 tablespoon apricot jam (optional for glaze)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 15 minutes to bake. After baking, be sure to allow at least an hour in the fridge for the tarts to set before you serve them. So, around 1 hour and 45 minutes total—a small investment for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Crust:
In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs. This step is really important for a flaky crust!
2. Form the Dough:
Add the egg yolk and 2 tablespoons of ice water to the mixture. Pulse again until the dough starts to come together. If it’s too crumbly, add a little more water, one teaspoon at a time.
3. Chill the Dough:
Turn the dough onto a lightly floured surface and shape it into a ball. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. The chilling helps the dough stay flaky.
4. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C). Lightly grease a mini tart pan or a muffin tin to prevent sticking.
5. Roll Out the Dough:
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out rounds that are slightly larger than the openings of your tart pans.
6. Assemble the Tarts:
Press the dough rounds firmly into the prepared pans. Use a fork to prick the bottoms of each crust to avoid bubbling while baking.
7. Bake the Crusts:
Bake the crusts in the preheated oven for 12–15 minutes or until they turn golden brown. Once baked, remove them from the oven and let cool.
8. Prepare the Cream Cheese Filling:
In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy. It should be fluffy and easy to spread!
9. Fill the Tarts:
Spoon or pipe the cream cheese filling into each cooled tart crust, filling them generously.
10. Add Peach Slices:
Decorate the top of the cream cheese filling with thin slices of peach. Arrange them in a pretty design—make it look wonderful!
11. Glaze the Peaches (Optional):
If you’d like, warm the apricot jam slightly and brush it over the peach slices for a lovely shiny glaze.
12. Garnish:
Add fresh mint leaves on top for a little extra color and flavor, if using.
13. Chill and Serve:
Refrigerate the tarts for at least 1 hour before serving. This helps to set the filling and makes them extra refreshing!
Enjoy your delightful mini peach and cream cheese tarts! They’re perfect for sharing or savoring all by yourself. 😊
Frequently Asked Questions (FAQ)
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 and topping your tarts. This will prevent the filling from getting soggy.
How Do I Store Leftover Tarts?
To store leftovers, place the tarts in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. Just be aware that the crust may soften slightly over time.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a day in advance. After shaping it into a disk and wrapping it in plastic wrap, keep it in the refrigerator until you’re ready to roll it out and bake.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option or a dairy-free substitute, try using Greek yogurt or a non-dairy cream cheese alternative. Just be sure to adjust the sweetness as these may vary in flavor.
