Mini Peach and Cream Cheese Tarts
Delightful bite-sized tarts filled with creamy cheese and sweet peaches, perfect for gatherings or cozy desserts.
Ingredients
For the crust
- 1 sheet puff pastry (or homemade tart dough)
- 1 egg beaten egg (for egg wash)
For the filling
- 8 oz cream cheese softened
- 2-3 tbsp sugar to sweeten the filling
- 1 tsp vanilla extract for flavor
- 1/2 lemon zest of optional, to brighten flavor
For the topping
- 2-3 pieces ripe peaches thinly sliced
- to taste slivered almonds optional toppings
- to taste powdered sugar optional topping
- to taste apricot glaze optional topping
Instructions
Preparation
- Roll out your puff pastry on a lightly floured surface and cut circles that are slightly larger than your mini tart pans.
- Gently press these circles into the pans to cover the base and sides fully. Prick the bases with a fork to avoid puffing.
- Brush the top edges with the beaten egg wash for a golden finish.
Make the Cream Cheese Filling
- In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and lemon zest (if using). Beat until smooth and creamy.
- Spoon the mixture into pastry shells, filling them about three-quarters full.
Prepare Peaches
- Slice ripe peaches thinly for easy placement on top of the cream cheese filling. Optionally macerate them with sugar or lemon juice for enhanced flavor.
Assemble Tarts
- Place sliced peaches atop the cream cheese filling in an aesthetically pleasing manner.
- Sprinkle with optional toppings like slivered almonds or drizzle apricot glaze over the peaches.
Bake
- Preheat your oven to 375°F (190°C). Bake the tarts for about 18–22 minutes, until the pastry is golden brown and the filling is slightly set.
Cool & Finish
- Let the tarts cool completely on a wire rack. Optionally garnish with apricot glaze or powdered sugar before serving.
Notes
For an extra flavor boost, add cinnamon to the cream cheese or try different fruits like nectarines or berries. Pre-made pastry cups can save preparation time.