These Mini Peach and Cream Cheese Tarts are like little bites of happiness! With a buttery crust filled with creamy cheese and sweet peaches, they are perfect for any gathering.
Making them is a breeze! I love how quick they come together—just mix, bake, and enjoy. Plus, who can resist peaches in summer? They always get a thumbs up from family and friends!
Key Ingredients & Substitutions
Puff Pastry: This is the star for a flaky crust! If you don’t have puff pastry, you can use pie crust or shortcrust pastry for a different texture. Just be sure to adjust baking time if necessary.
Cream Cheese: It’s essential for creaminess. If you’re after a lighter option, try Greek yogurt or ricotta cheese. Both will change the flavor slightly but work just fine!
Fresh Peaches: Fresh is best for sweetness, but canned peaches can be used—just drain them well. Frozen peaches are another option, but thaw and pat them dry to avoid a soggy tart.
Sugar: Adjust to your taste! For a healthier option, you can substitute with honey, maple syrup, or even a sugar alternative like stevia.
How Do I Ensure My Tarts Have a Perfectly Flaky Crust?
Getting the perfect flaky crust is all about handling the dough correctly. Here’s how to do it:
- Keep your puff pastry cold! If it warms up, it may get sticky and won’t puff up well.
- When rolling out, light pressure is key. You want to keep those layers intact for that flaky texture.
- Pre-baking your crust slightly can help prevent sogginess from the cream cheese and peach juices. Aim for a light golden color.
How to Make Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Tart Shells:
- 1 sheet of puff pastry, thawed
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Peach Topping:
- 2-3 fresh peaches, peeled, pitted, and sliced thinly
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening peach topping)
For the Glaze and Finishing Touch:
- 1 tablespoon honey or apricot jam (for glaze)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes to bake. You’ll have these delightful tarts ready to enjoy in about 35 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the tarts bake evenly. Don’t forget to line your baking sheet with parchment paper to prevent sticking.
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry sheet. Cut it into small rounds or squares that are about 3 inches in diameter to fit into mini tart tins or a muffin tin. Let your creativity shine—this is where you can shape them however you like!
3. Form the Tart Shells:
Gently press the pastry rounds into the tart tins, creating a small border around the edges. Make sure they fit snugly!
4. Make the Cream Cheese Mixture:
In a bowl, mix the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. This will add a lovely sweetness to counteract the tartness of the peaches.
5. Fill the Tart Shells:
Spread a dollop of the cream cheese mixture into each tart shell, evening it out with a spatula or the back of a spoon. Don’t be shy with the cream cheese—it makes these tarts delicious!
6. Prepare the Peaches:
In another bowl, toss your peach slices with lemon juice to help prevent browning. If you’d like, add a little cornstarch for thickening the juices, which will help keep the tarts from getting soggy.
7. Arrange the Peaches:
Gently arrange the peach slices on top of the cream cheese filling, slightly overlapping them for a lovely presentation. Think of it as edible art!
8. Bake the Tarts:
Place the tarts in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and the peaches are tender. Your kitchen will smell amazing!
9. Glaze the Peaches:
Once baked, remove the tarts from the oven and brush the peaches with honey or warmed apricot jam to give them a beautiful glaze. This adds shine and an extra touch of sweetness.
10. Cool and Serve:
Let the tarts cool slightly before carefully removing them from the tins. You can use a small knife to help lift them out if needed.
11. Finishing Touch:
For a sweet finish, dust the tarts with powdered sugar right before serving. Enjoy your delightful mini peach and cream cheese tarts with family and friends!
FAQ for Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Yes! You can absolutely use frozen peaches in this recipe. Just make sure to thaw and drain them well, then pat them dry with paper towels to avoid excess moisture, which can make your tarts soggy.
How Do 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 a preheated oven at 350°F (175°C) for about 5-10 minutes, just until warm.
Can I Make the Tarts Ahead of Time?
Yes! You can prepare the cream cheese filling and peach topping a day ahead. Assemble the tarts and bake them just before serving for the best texture and taste.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter alternative, you can substitute cream cheese with Greek yogurt or ricotta cheese. Keep in mind that this will change the flavor slightly, but it will still be delicious!
