These lovely mini tarts have a buttery crust filled with smooth cream cheese and topped with juicy peaches. They’re simple to make and perfect for treating friends at get-togethers!
As I enjoy these, I can’t help but smile – they’re like little bites of sunshine! Plus, they look fancy, but no one needs to know how easy they are to whip up. 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your tart crust. If you’re looking for a gluten-free option, almond flour can be a great substitute, but the textures will differ a bit.
Butter: Unsalted butter is ideal for controlling the salt in your crust. If you’re vegan, try using coconut oil or vegan butter instead. It will add a unique flavor!
Cream Cheese: The richness of cream cheese really comes through in this filling. If you’re dairy-free, try using a softened vegan cream cheese. It works surprisingly well!
Peaches: Fresh, ripe peaches are the star of this recipe. If they aren’t in season, canned peaches in light syrup can work, but be sure to drain them well to avoid a soggy crust.
How Do I Make My Tart Shells Perfectly Crispy?
Getting that crispy tart shell is all about handling the dough gently and baking it evenly. Start by ensuring your butter is cold; this will help create flakiness in the crust.
- Don’t skip the chilling step. It keeps the dough from shrinking when baking.
- Make sure you prick the bottom of the shells with a fork to allow steam to escape.
- Use pie weights or dried beans while blind baking to keep the crust flat.
- Check for that nice golden color, and always let them cool completely before adding the filling.
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
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2-3 tbsp ice water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream, whipped to soft peaks
For the Topping:
- 2-3 ripe peaches, thinly sliced (about 2 cups)
- 2 tbsp apricot jam or honey (for glaze)
- A few fresh mint leaves, finely chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and around 20 minutes to bake the tarts. After that, chill the tarts briefly before serving. In total, you’ll spend about 1 hour including prep, baking, and assembly time—well worth it for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Tart Shells:
Start by combining the flour, sugar, and salt in a food processor. Pulse those ingredients together until combined. Next, add in the cold butter cubes and pulse until the mixture looks like coarse crumbs. Now, add the egg yolk and 2 tablespoons of ice water and pulse until a dough starts to form. If the dough feels too dry, add just a little more water.
Once it’s ready, turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and pop it in the fridge to chill for at least 30 minutes.
2. Bake Tart Shells:
Preheat your oven to 350°F (175°C). Roll out your chilled dough on a floured surface until it’s about 1/8″ thick. Use a cookie cutter or a cup to cut out rounds slightly larger than your mini tart pans. Press the dough rounds into the pans and trim any excess from the edges. Remember to prick the bottoms with a fork! This helps prevent puffing.
Line each shell with parchment paper and fill them with pie weights or dried beans. Bake for about 12 minutes, then carefully remove the weights and parchment and bake for another 5-7 minutes until they turn golden brown. Allow the tart shells to cool completely before filling them.
3. Prepare the Cream Cheese Filling:
In a medium bowl, use a hand mixer to beat the softened cream cheese until it’s smooth. Add the powdered sugar and vanilla extract, mixing until everything is combined. Gently fold in the whipped heavy cream until your filling is fluffy and smooth—this will give it that lovely light texture!
4. Glaze the Peaches:
To enhance the flavor and look of your peaches, heat the apricot jam or honey slightly until it’s easier to brush on. Set it aside to cool down a bit so it’s ready for the tarts.
5. Assemble the Tarts:
Once your tart shells are cool, evenly spoon or pipe the cream cheese filling into each shell. Arrange the freshly sliced peach pieces in a fan or overlapping pattern on top of the filling. Then, take your warmed apricot glaze and lightly brush it over the peaches for a beautiful glossy finish. You can add a sprinkle of finely chopped mint leaves as a garnish for an extra touch.
6. Serve & Enjoy:
If you prefer your tarts chilled, pop them in the fridge for a brief moment. Then, they’re ready to serve! Enjoy these delightful treats fresh, as they’re best eaten the same day for an amazing taste experience!
Enjoy your delightful mini peach and cream cheese tarts—perfect little treats bursting with summer sweetness!
Frequently Asked Questions (FAQ)
Can I Use Other Fruits Instead of Peaches?
Absolutely! This tart recipe works well with other fruits such as strawberries, raspberries, or even blueberries. Just adjust the sweetness of the glaze if needed, depending on the fruit’s natural sweetness.
How Do I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. It’s best to keep the cream cheese filling separate from the tart shells to maintain their crispiness.
Can I Make the Tart Shells in Advance?
Yes, you can make the tart shells a day ahead! Just keep them stored in an airtight container at room temperature. Fill them just before serving for the best texture.
What’s the Best Way to Serve These Tarts?
These tarts are best served chilled for a refreshing dessert. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat!
