These mini peach and cream cheese tarts are a sweet treat that’s just the right size! With a buttery crust, creamy filling, and fresh peach slices on top, they’re hard to resist.
They’re so easy to make! I love how you can whip them up for a quick dessert or a fun gathering. Plus, they look super cute on any table. Who can say no to that peachy goodness? 🍑
Key Ingredients & Substitutions
All-purpose flour: This forms the base for the tart crust. If you’re gluten-free, you can swap it for a gluten-free flour blend, which usually works well in tarts.
Cream cheese: This gives the filling its rich texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but still tastes creamy.
Peaches: Fresh peaches are perfect for this recipe, but if they’re out of season, canned peaches in syrup (drained) work too. Just make sure they’re sliced thinly.
A apricot jam: It adds a nice glaze and sweetness. If you prefer, you can use honey or even a light maple syrup for a tasty alternative!
How Do You Ensure Your Tart Crust Is Perfectly Cooked?
Getting the tart crust just right can be a bit tricky, but here’s how to do it:
- Make sure your butter is very cold; this helps create a flaky crust.
- Don’t skip the resting step in the refrigerator; it relaxes the dough for easier rolling.
- Pricking the crust with a fork is essential to prevent bubbling. Plus, it allows steam to escape while baking.
- Watch for a golden brown color; undercooking can lead to soggy tarts later.
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
For the Topping:
- 2-3 ripe peaches, thinly sliced
- 2 tablespoons apricot jam or peach preserves (optional, for glaze)
How Much Time Will You Need?
This delightful recipe takes about 45 minutes of prep time, plus an additional 30 minutes for chilling in the refrigerator. With just a little bit of waiting, you’ll have 12 mini tarts ready to be devoured!
Step-by-Step Instructions:
1. Make the Tart Crusts:
Start by combining the flour, sugar, and salt in a food processor. Add in the cold butter cubes, and pulse until the mixture resembles coarse crumbs. Next, add the egg yolk and 2 tablespoons of ice water, pulsing again until the dough starts to come together. If it seems too dry, add just a bit more water.
2. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and pop it in the refrigerator for at least 30 minutes. This will help the crust stay flaky when baked!
3. Roll Out the Dough:
Once the dough is chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles that are slightly larger than your mini tart pans or muffin tins. Press the dough into the pans and trim any excess dough from the edges.
4. Bake the Tart Shells:
Use a fork to prick the bottom of each tart shell—this prevents them from bubbling while they bake! Bake in the preheated oven for about 12-15 minutes, or until they’re golden brown. Once done, take them out and let them cool completely.
5. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is nice and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until it’s fully blended and fluffy.
6. Fill the Tarts:
Now it’s time to spoon or pipe the cream cheese filling into the cooled tart shells, making sure to fill them evenly.
7. Add the Peach Topping:
Arrange the thin peach slices beautifully on top of the cream filling in a nice fan pattern. Make it look pretty!
8. Glaze the Peaches (Optional):
If you want a shiny finish, warm the apricot jam or peach preserves in a small saucepan or microwave until smooth. Lightly brush the warm jam over the peaches for a sweet glaze.
9. Chill and Serve:
Place the finished tarts in the refrigerator for at least 30 minutes before serving. This chilling time helps the flavors come together and makes for a refreshing bite!
Enjoy your elegant and delicious mini peach and cream cheese tarts! They make for a lovely dessert or a delightful treat at any gathering!
Frequently Asked Questions
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can substitute peaches with other fruits like strawberries, blueberries, or raspberries. Just be sure to adjust the sweetness based on the fruit you choose, as some may require a bit of added sugar.
How Do I Store Leftover Tarts?
Store any leftover mini tarts in an airtight container in the refrigerator for up to 2 days. It’s best to add the peach topping just before serving to keep them from becoming too soggy.
Can I Make the Crust Ahead of Time?
Yes! You can prepare the tart crust and refrigerate it for up to 2 days before rolling and baking. Just remember to let it sit at room temperature for a few minutes to make it easier to handle.
Can I Make These Tarts Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 flour mix that is suitable for baking. This makes the recipe accessible for those with gluten sensitivities.
