These mini tarts are a sweet treat made with fresh peaches and creamy cheese, all nestled in a flaky crust. They’re perfect for a quick dessert or snack!
I love how cute and tasty these tarts are, especially when I serve them at parties. Everyone loves to grab one (or two!). Plus, they’re so easy to make; you’ll impress your friends without much fuss!
Key Ingredients & Substitutions
Puff Pastry: Puff pastry gives these tarts their flaky texture. If you don’t have puff pastry, you can use a homemade flaky pie crust instead. Store-bought pie crusts work too for convenience!
Cream Cheese: This is the creamy base of the tarts. If you’re looking for a lighter option, consider using ricotta cheese or a dairy-free cream cheese alternative. Both can still add that creamy goodness!
Fresh Peaches: Juicy peaches are essential for flavor. If out of season, you can substitute with canned peaches (drained) or use other fruits like nectarines or plums for a tasty twist!
Sugar: You’re using granulated sugar for sweetness; brown sugar is for topping. If you’re cutting back on sugar, you can reduce the amount or use a natural sweetener like honey or agave in moderation.
How Do You Achieve a Flaky Tart Crust?
The key to a great flaky crust is handling the dough with care. Here’s how to do it right:
- Keep everything cold, including the butter and your tools. Cold butter creates steam, which makes the crust flaky.
- Roll the dough gently on a floured surface. Don’t overwork it; this can lead to a tough crust!
- While cutting out the circles, use quick, confident motions to maintain the dough’s temperature.
- After cutting, chill the tart dough in the fridge for 10-15 minutes before baking for even better flakiness!
Mini Peach and Cream Cheese Tarts With Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 sheet of puff pastry (thawed if frozen) or about 1 1/4 cups homemade flaky pie crust dough
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Peach Filling:
- 2 fresh peaches, peeled, pitted, and thinly sliced
- 1 tablespoon all-purpose flour (optional)
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar (for topping, optional)
For Finishing:
- 1 egg (for egg wash)
- Powdered sugar (optional for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and 18-22 minutes to bake. In total, you’re looking at around 50 minutes for these delicious treats to be ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First things first, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper to prevent the tarts from sticking. This is an important step for easy cleanup!
2. Roll Out the Dough:
Take your puff pastry or homemade pie crust and roll it out on a lightly floured surface until it’s about 1/8-inch thick. Use a round cutter (approximately 3 inches in diameter) to cut out circles. Don’t worry if you have scraps; you can re-roll that dough. Place all those circles on your prepared baking sheet.
3. Mix the Cream Cheese Filling:
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a spatula or an electric mixer to blend everything until smooth and creamy. This filling is what makes the tarts delightful!
4. Layer the Cream Cheese Mixture:
Spread a thin layer of your cream cheese mixture over each pastry round, leaving about a 1/2 inch border all around the edges. This is where the magic begins to happen!
5. Prepare the Peaches:
Now it’s time for the peaches! In another bowl, gently toss the thinly sliced peaches with lemon juice and optional flour (the flour helps absorb moisture). Place the peach slices on top of the cream cheese layer, arranging them nicely.
6. Fold the Edges and Brush:
If you like, you can fold up the edges of the pastry slightly to create a neat tart border. Just be sure to brush the exposed edges with beaten egg – this gives a lovely golden color when baked!
7. Add Brown Sugar (Optional):
For a touch of sweetness, you can sprinkle a little brown sugar over the peach filling. This step is optional but adds a nice caramelized flavor!
8. Bake the Tarts:
Place the baking sheet in the preheated oven and let them bake for about 18-22 minutes. Keep an eye on them; you want the crust to be golden brown and the peaches tender. The aroma will be irresistible!
9. Cool and Dust:
Once baked, take the tarts out and let them cool slightly on a wire rack. If you’re feeling fancy, you can dust them with powdered sugar right before serving for a beautiful presentation!
10. Serve and Enjoy:
Your mini peach and cream cheese tarts are ready to be devoured! Enjoy them warm or at room temperature. These delightful bites are sure to impress your family and friends!
This recipe makes about 8-10 mini tarts, depending on how big you decided to cut them. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, be sure to thaw and drain them well to remove excess moisture. Pat them dry with a paper towel before slicing to prevent the tarts from becoming soggy.
What Should I Do If My Cream Cheese Is Too Hard to Spread?
If your cream cheese is too firm, try letting it sit at room temperature for 15-20 minutes before mixing. Alternatively, you can microwave it for about 10-15 seconds to soften it. Just be careful not to overheat!
How Can I Store Leftover Tarts?
Store any leftover mini tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until warmed through, ensuring they stay crispy!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Wrap it tightly in plastic wrap and refrigerate it for up to 2 days or freeze it for up to a month. Just thaw in the fridge overnight before rolling it out.
