Description
Mini Peach and Cream Cheese Tarts are sweet, flaky bite-sized desserts that combine juicy ripe peaches with a rich, velvety cream cheese filling and a buttery, crisp pastry crust. Perfect for any season, these tarts offer a perfectly balanced harmony of subtle peach sweetness and tangy cream cheese, ideal for parties or a delightful snack.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
- 1/2 cup cold unsalted butter, cubed
- 2 tablespoons sugar
- 1 large egg (reserve some for egg wash)
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
For the Peach Topping
- 2–3 fresh ripe peaches, peeled and thinly sliced
- 1 tablespoon lemon juice
Instructions
- Prepare the Tart Crust: Combine the cold cubed butter and all-purpose flour in a bowl. Cut in the butter until the mixture becomes crumbly. Add sugar and the beaten egg to the flour mixture. Mix gently until the dough just comes together. Chill the dough for at least 30 minutes to firm up and facilitate easier handling.
- Make the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. This mixture will be the luscious inner layer of the tarts.
- Slice and Prepare the Peaches: Peel the peaches and cut them into thin slices. Toss the peach slices lightly with lemon juice to prevent browning and keep them fresh-looking.
- Assemble the Tarts: Roll out the chilled dough on a floured surface and cut into small circles to fit your tart or muffin tins. Place each dough circle into the tin to form a crust. Spoon a layer of cream cheese filling into each crust, then arrange the peach slices on top in an attractive pattern.
- Bake to Perfection: Brush the edges of each tart crust with the reserved egg wash to ensure a golden, shiny finish. Bake tarts in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the crust is crisp, the cream cheese filling is set, and the peaches are tender but not mushy. Remove from oven and let cool slightly before serving.
Notes
- Chill the dough well to ensure a flaky, tender crust.
- Use ripe peaches for optimal sweetness and juiciness.
- Do not overfill the tarts to avoid soggy bottoms.
- Applying egg wash on the crust edges ensures a shiny golden crust.
- Allow the tarts to cool before serving so the filling sets and flavors meld.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: mini peach tart, cream cheese tart, bite-sized dessert, peach dessert, gluten-free tart, summer dessert, party dessert