Description
These Mini Peach and Cream Cheese Tarts are a delightful blend of flaky homemade tart dough, creamy cheese, and fresh peach slices, all topped with a fragrant honey drizzle infused with cinnamon and ginger. Easy to prepare and perfect for a warm snack or light dessert, these tarts bring together sweet and tangy flavors with a crisp, buttery crust.
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 and cubed 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, one 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
- Prepare Tart Dough: In a medium mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the butter pieces are about pea-sized, or grate the butter and stir it in for even distribution.
- Add Liquid: Mix 2 tablespoons of ice water with vinegar in a liquid measuring cup and add to the flour mixture. Stir with fingers or fork until a rough dough forms. Add additional ice water, one teaspoon at a time, if the dough is too dry. Dough should hold together when squeezed but remain scrappy.
- Chill Dough: Transfer dough onto plastic wrap, form into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
- Slice Peach and Cream Cheese: Slice half of the peach into 4 even slices per tart. Slice cream cheese into 8 thin even slices so each tart will have 2 slices.
- Make Honey Drizzle: In a small bowl, stir together lemon juice, cinnamon, and ginger. Add honey and mix until well combined.
- Preheat Oven: Preheat oven to 425 degrees Fahrenheit and position the oven rack in the middle.
- Roll and Fold Dough: Lightly flour your work surface. Roll dough into a rectangle and fold into thirds like a business letter. Repeat rolling and folding once more. Finally, roll into a 9×9-inch square and cut into 4 equal pieces.
- Assemble Tarts: Place pastry squares on a baking sheet. Fold up edges about 1/4 inch to form a wall. Place two cream cheese slices in the center of each square and drizzle a little honey mixture over the cheese.
- Add Peach and Finish Tarts: Arrange peach slices evenly on top of each tart. Brush dough edges with heavy cream and sprinkle cinnamon sugar generously over the edges. Drizzle additional honey drizzle over the entire tart.
- Bake: Bake for 22 minutes or until tarts are golden brown. Remove from oven and transfer to a wire rack to cool slightly. For best flavor, enjoy warm on the day of baking. Drizzle more honey before serving.
Notes
- This recipe yields 4 small tarts; it can be doubled for more servings.
- The tarts have a rustic look—feel free to make them any shape or size you like.
- Fresh peaches are recommended for their firmness and texture after baking.
- Slicing cream cheese thinly helps with even melting but adjust thickness to your preference.
- Try variations of the honey drizzle by adding spices like cardamom, nutmeg, or clove for different flavor profiles.
- Dough can be frozen for up to 3 months when wrapped tightly; thaw in refrigerator before use.
- Store tarts at room temperature 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: 35 mg
