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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
Slice Peach: Thinly slice half of the fresh peach into about 4 slices per tart. Reserve the other half for another use.
Slice Cream Cheese: Cut the cream cheese into 8 even, thin slices, so each tart will have 2 slices.
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.
Preheat Oven: Set the oven to 425 degrees Fahrenheit and position the oven rack in the middle.
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.
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.
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.
Bake: Bake the tarts for 22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool slightly.
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