Mini Peach and Cream Cheese Tarts Recipe

ByLucy
Jump to Recipe· 4.8 from 14 reviews

Hey there! If you’re looking for a delightful little treat that’s as charming as it is delicious, you’ve got to try my Mini Peach and Cream Cheese Tarts Recipe. These beauties are a perfect balance of flaky pastry, creamy tangy cheese, and sweet, juicy peaches with just the right hint of spice from a honey drizzle. Trust me, once you make these, you’ll be handing out the recipe to friends and planning your next batch!

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Why This Recipe Works

  • Simple Ingredients: Uses fresh peaches and basic pantry staples to create something impressive without fuss.
  • Balance of Flavors: Sweet fruit, tangy cream cheese, and a spiced honey drizzle make every bite sing.
  • Flaky Homemade Dough: Rolling and folding the dough builds layers that give the perfect crisp texture.
  • Customizable Portions: Mini tarts are easy to make in small batches or scale up for gatherings.
Mini Peach and Cream Cheese Tarts, Peach Tartlets with Cream Cheese, Fresh Peach Dessert, Summer Fruit Tarts, Easy Peach Pastry Bites - The image shows four small square pastries arranged closely on brown parchment paper over a white marbled surface. Each pastry has a golden, crisp crust forming a raised border with a light creamy layer inside. On top of this layer are three to four thinly sliced peach wedges, slightly overlapping. The peaches are bright orange-yellow with reddish edges, and they are dusted with a sprinkling of fine cinnamon. A shiny drizzle, likely honey, lightly coats the peach slices giving them a glossy, inviting look. A small glass jar and a silver spoon with a little honey rest near the bottom left corner, with a drop of honey spilled on the parchment. The overall color palette is warm with vibrant peaches contrasted against the neutral crust and creamy filling, captured clearly in natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Everything in this Mini Peach and Cream Cheese Tarts Recipe complements each other to create a harmonious mix of textures and flavors. Choosing ripe but firm peaches is key—they hold their shape when baked and don’t turn to mush. Plus, the cream cheese adds just the right creamy tang to cut through the sweet and spicy notes.

Mini Peach and Cream Cheese Tarts, Peach Tartlets with Cream Cheese, Fresh Peach Dessert, Summer Fruit Tarts, Easy Peach Pastry Bites - Flat lay of a small mound of all-purpose flour, a few granulated sugar crystals sprinkled nearby, a pinch of salt in a neat pile, cold unsalted butter cut into small cubes, a small white ceramic bowl with clear ice water mixed with a hint of white vinegar, one fresh ripe peach cut into even slices next to the other half, thin slices of creamy room temperature cream cheese arranged neatly, a small white ceramic bowl filled with golden honey mixed with a touch of lemon juice and dusted with ground cinnamon and ground ginger, a small white ceramic bowl containing heavy whipping cream, and a small pile of cinnamon sugar crystals—all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Forms the base of our flaky tart dough; opt for good quality for best results.
  • Granulated sugar: Adds just a touch of sweetness to the dough without overpowering.
  • Salt: Enhances the flavors in both dough and filling—never skip it!
  • Unsalted butter (cold): Critical for flaky pastry—use cold and cubed or grated to get those perfect layers.
  • Ice water & white distilled vinegar: Keeps dough tender and easy to work with.
  • Heavy whipping cream: Used to brush the dough edges for a golden, rich finish.
  • Cinnamon sugar: Sprinkled on top for that cozy, warm aroma and a hint of sparkle.
  • Fresh peach: The star of the show—choose a peach that’s juicy but still slices neatly.
  • Cream cheese: Provides creamy richness that contrasts beautifully with the fruit.
  • Honey, lemon juice, cinnamon, & ginger: Together they make a spiced honey drizzle that ties everything perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Mini Peach and Cream Cheese Tarts Recipe is. Whether you want to play with spices, swap peaches for other fruits, or tweak the size of your tarts, this recipe opens the door for your creativity. Customize away—after all, cooking should be fun!

  • Variation: I’ve tried substituting nectarines or plums when peaches aren’t in season, and the results are equally delicious with a slight twist in flavor.
  • Dietary Modifications: For a dairy-free option, try a vegan cream cheese and coconut-based cream to brush the dough edges.
  • Size & Shape: While I stick to mini squares, these tarts could easily become little rounds or rustic free-form shapes.

Step-by-Step: How I Make Mini Peach and Cream Cheese Tarts Recipe

Step 1: Crafting the Perfect Tart Dough

Start by combining the flour, sugar, salt, and cold unsalted butter in a bowl. I find grating the butter and stirring it in works wonders for even distribution—that’s a little trick I picked up after a few failed attempts at crumbly dough! Once your mixture looks pebbly with butter pieces about the size of peas, add the vinegar mixed with ice water, one tablespoon at a time. The dough should feel rough but hold together when you squeeze it gently. Wrap it in plastic and pop it in the fridge for at least 30 minutes. This chill time is key for flakiness!

Step 2: Slicing Peaches & Cream Cheese

While the dough chills, slice your peach into even slices—about four for each tart works well, but you can adjust depending on how fruit-forward you want it. Also, slice the cream cheese thinly into about eight pieces, as each mini tart will get two. Room temperature cream cheese slices spread easily and melt nicely while baking, making that creamy layer just right.

Step 3: Preparing the Honey Drizzle

To bring all the flavors together, whisk lemon juice, cinnamon, and ginger in a bowl, then stir in honey until smooth and well combined. This drizzle adds a lovely spicy-sweet brightness that elevates the filling.

Step 4: Rolling, Folding & Shaping the Dough

Lightly flour your counter and roll the chilled dough into a rectangle. Now, here comes the fun part—fold it like a business letter into thirds, then roll and fold it one more time. This layering gives you that beautiful flaky crust we all crave. For the final roll, aim for a 9×9-inch square and cut into four even squares. Carefully fold up about 1/4 inch along the edges to form a border that will hold your filling.

Step 5: Assembling and Baking Your Tarts

Place two cream cheese slices in the center of each pastry square, then drizzle a little honey mixture on top. Arrange peach slices gently on the cheese, brush the dough edges with heavy cream, and sprinkle generously with cinnamon sugar. Another quick drizzle of honey drizzle goes over the top before sliding these tarts into the oven preheated at 425°F. Bake for 18 to 22 minutes or until golden and bubbly. Don’t worry if the peaches look juicy—that syrupy goodness is part of the magic!

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Tips from My Kitchen

  • Cold Butter is Key: Always keep your butter cold to get those flaky layers in the crust.
  • Don’t Overwork Dough: Handle the dough gently to keep it tender—not tough—from overmixing.
  • Use Ripe but Firm Peaches: This helps them hold shape and texture during baking, giving you that pleasant bite.
  • Watch the Bake Time: Oven temps vary, so check for golden edges and bubbly filling to avoid overbaking.

How to Serve Mini Peach and Cream Cheese Tarts Recipe

Mini Peach and Cream Cheese Tarts, Peach Tartlets with Cream Cheese, Fresh Peach Dessert, Summer Fruit Tarts, Easy Peach Pastry Bites - The image shows small square pastries on brown parchment paper with a white marbled background. Each pastry has one layer of soft, flaky golden-brown crust forming the base and edges. On top, there are three glossy peach slices, arranged in a slightly overlapping row, with a shiny glaze and a sprinkling of fine cinnamon dust. The texture of the peach slices is smooth and juicy, contrasting with the slightly crisp edges of the pastry. The overall color palette is warm, with golden browns, bright yellows, and soft oranges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I personally sprinkle a tiny bit of flaky sea salt over the honey drizzle right before serving—such a simple addition that really amplifies the flavors. A fresh mint leaf adds a lovely pop of color and freshness, but that’s totally optional. For a special touch, dust with a light sprinkle of powdered sugar if you’re aiming for a delicate, elegant look.

Side Dishes

I often serve these tarts alongside a crisp green salad with a tangy vinaigrette for a light brunch. They also pair amazingly well with a scoop of vanilla bean ice cream or a dollop of whipped cream if you’re in the mood for dessert. On casual weekends, I like them simply with a cup of freshly brewed tea or coffee.

Creative Ways to Present

If you’re hosting, try placing the mini tarts on a tiered dessert stand for that gorgeous bakery vibe. Parchment paper doilies or small handwritten tags with the flavor details add a cute touch. For birthdays or special occasions, you might dust edible gold powder or add tiny edible flowers—because a pretty dessert always tastes better, right?

Make Ahead and Storage

Storing Leftovers

Any leftovers you have? No worries! Store your Mini Peach and Cream Cheese Tarts in an airtight container at room temperature for up to 8 hours, perfect if you’re sharing at a party or potluck. For longer storage, refrigerate them—just be aware the crust will soften slightly but still tasty. I usually pop them in the fridge if I plan to eat within 2 days.

Freezing

I’ve frozen the tart dough before, tightly wrapped, for up to three months. When I’m ready to bake, I thaw it overnight in the fridge and then proceed as usual. The baked tarts themselves don’t freeze as well because peaches release moisture, but the dough keeps perfectly! So, make a double batch of dough and freeze half for a quick weeknight treat later.

Reheating

To bring back that flaky crispness, reheat your tarts in a 350°F oven for about 8-10 minutes. Microwaving is tempting but tends to make the dough soggy, so I always opt for the oven method if I have time. Just warm enough to heat the filling and revive the crust—easy!

FAQs

  1. Can I use canned or frozen peaches for this recipe?

    While fresh peaches are best because they hold their texture and provide the juiciest flavor, you can use canned or frozen peaches in a pinch. If using canned, drain them well to avoid soggy dough. Frozen peaches should be thawed and patted dry before using. Keep in mind, texture and flavor might be slightly softer than fresh.

  2. How can I make this recipe vegetarian or vegan?

    The original recipe is vegetarian, using dairy cream cheese and butter. For vegan adaptation, substitute vegan butter in the dough and use a plant-based cream cheese. Replace the honey drizzle with maple syrup mixed with lemon juice and spices to keep that lovely sweet tang.

  3. Is it necessary to fold the dough twice? Can I skip that?

    Folding the dough twice creates flaky layers essential to that perfect texture in the tart crust. If you skip it, the dough may be more dense and less flaky. However, for a quicker prep, you can roll out and bake without folding, but I promise it’s worth the extra step for that bakery-quality crunch!

  4. Can I make these Mini Peach and Cream Cheese Tarts ahead of time?

    You sure can! Make the dough and keep it chilled for up to two days before assembling. The assembled tarts can also be prepped and refrigerated for a few hours before baking. This is perfect if you want to prep in advance and bake fresh just before serving.

Final Thoughts

This Mini Peach and Cream Cheese Tarts Recipe has become a little favorite in my kitchen, especially when summer peaches are in season. The way the buttery flaky crust cradles the luscious peaches and tangy cheese, finished with a warm honey drizzle, is just magic. I love sharing these with friends over coffee or at casual get-togethers. Give it a try—you’ll feel like a pastry chef with surprisingly little effort. Your taste buds will thank you, and you might just find yourself making these tarts again and again!

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Mini Peach and Cream Cheese Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 14 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Mini Peach and Cream Cheese Tarts are delicate, flaky pastries filled with creamy cheese and fresh peach slices, drizzled with a warm honey-spice blend. This recipe features a homemade flaky tart dough folded for layers, fresh seasonal peaches for natural sweetness, and a luscious honey drizzle with hints of cinnamon and ginger. Perfect as a light dessert or afternoon treat, these tarts are best enjoyed warm and freshly baked.

Ingredients

Tart Dough

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold (cut into cubes or grated)
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon white distilled vinegar
  • 1 tablespoon heavy whipping cream (for brushing dough)
  • Cinnamon sugar (for sprinkling dough)

Peach Tart Filling

  • 1 fresh peach, half cut into slices
  • 3 to 4 ounces cream cheese, room temperature

Honey Drizzle

  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

Instructions

  1. Prepare Tart Dough: In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles pea-sized crumbs. Alternatively, grate the cold butter and gently stir it into the flour for even distribution.
  2. Add Liquid: In a liquid measuring cup, mix 2 tablespoons of ice water with vinegar. Gradually add this to the flour mixture and stir with fingers or fork until a rough dough forms. Add more ice water 1 teaspoon at a time if the dough is too dry, until it holds together when squeezed but remains scrappy.
  3. Chill Dough: Transfer the dough onto plastic wrap, form it into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes to chill.
  4. Slice Peach: Thinly slice half of the fresh peach into about 4 slices per tart. Reserve the other half for another use.
  5. Slice Cream Cheese: Cut the cream cheese into 8 even, thin slices, so each tart will have 2 slices.
  6. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir to mix, then add honey and stir again until well incorporated.
  7. Preheat Oven: Set the oven to 425 degrees Fahrenheit and position the oven rack in the middle.
  8. Roll and Fold Dough: Lightly flour a surface. Roll the chilled dough into a rectangle, then fold it into thirds like a letter. Roll and fold once more. For the final roll, roll the dough into a 9×9 inch square. Cut into 4 equal pieces.
  9. Assemble Tarts: Place each pastry square on a baking sheet. Fold their edges up by about 1/4 inch to create walls. Place two slices of cream cheese in the center of each tart and drizzle a small amount of honey drizzle over the cheese.
  10. Add Peach and Finish: Arrange peach slices evenly over each tart. Brush the dough edges with heavy cream, sprinkle cinnamon sugar over the edges, and drizzle more honey drizzle atop the tarts.
  11. Bake: Bake the tarts for 22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool slightly.
  12. Serve: Best enjoyed warm on the day of baking. Drizzle additional honey over the tarts before serving for extra sweetness.

Notes

  • This recipe makes a small batch of 4 tarts and can be doubled to serve more.
  • The tarts have a rustic look; feel free to shape and size them according to preference.
  • Fresh peaches are recommended for best texture and flavor after baking.
  • Adjust cream cheese slice thickness based on personal taste, though thin slices work well.
  • The honey drizzle is versatile; consider adding warm spices such as cardamom, nutmeg, or clove for variation.
  • Dough can be frozen tightly wrapped for up to 3 months; thaw in the refrigerator before use.
  • Store baked tarts at room temperature for up to 8 hours or refrigerate leftovers in a covered container.

Nutrition

  • Serving Size: 1 tart
  • Calories: 280 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 40 mg

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