Peach Cream Cheese Tarts

This rustic mini peach and cream cheese tart recipe celebrates summer's sweetest fruit in individual servings. The flaky homemade puff pastry cradles creamy cheese and juicy peach slices, all finished with a fragrant honey-cinnamon-lemon glaze that brings everything together beautifully.

I first made these tarts when I had unexpected dinner guests and a few perfectly ripe peaches that needed using. The combination of flaky pastry with warm fruit and tangy cream cheese earned so many compliments that they've become my signature summer dessert.

Ingredients

• All purpose flour: Creates the tender pastry base that puffs beautifully when baked
• Cold butter: Is essential for creating those delicious flaky layers in the dough
• Fresh peaches: Provide the sweet juicy center; avoid canned for best texture and flavor
• Cream cheese: Adds a tangy richness that balances the sweet fruit perfectly
• Honey: Forms the base of the glaze and adds natural sweetness with complex flavor
• Lemon juice: Brightens the entire dessert and enhances the peach flavor
• Cinnamon and ginger: Add warm aromatic notes that complement the fruit beautifully

Step by Step Instructions

Prepare the dough:

Cut cold butter into flour mixture until pea sized pieces form. The cold butter creates steam pockets during baking that result in those wonderful flaky layers. Grating frozen butter directly into the flour is my favorite technique for perfectly distributed butter.

Create rough dough:

Add just enough ice water with a touch of vinegar to bring the dough together. The vinegar inhibits gluten development for a more tender crust. When the dough just holds together when squeezed it has enough moisture.

Chill the dough:

Wrap the flattened disc tightly and refrigerate for at least 30 minutes. This relaxes the gluten and firms the butter for better layers. Chilling also makes the dough easier to roll without sticking.

Create laminated layers:

Roll and fold the dough twice to create multiple butter layers that will puff during baking. This simplified lamination method mimics traditional puff pastry technique but takes far less time.

Form tart bases:

Cut the dough into four squares and create a small rim around each edge. This border will puff up beautifully and contain the filling as it bakes. Brush with cream and sprinkle with cinnamon sugar for extra flavor and color.

Layer the fillings:

Place two slices of cream cheese in the center of each tart followed by perfectly arranged peach slices. The cream cheese acts as a barrier between the dough and juicy fruit helping to prevent a soggy bottom.

Bake until golden:

Brown edges and puffed pastry indicate doneness usually 18 to 22 minutes. Look for bubbling filling and caramelization around the edges for maximum flavor development.

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My favorite part of making these tarts is creating the honey drizzle. I often experiment with different spice combinations depending on the ripeness of my peaches. With very sweet fruit I might add a bit more lemon while less ripe peaches benefit from a touch more honey and warming spices.

Making Ahead Tips

While these tarts are best enjoyed warm on baking day you can prepare components ahead. The dough can be made up to three days in advance and kept refrigerated. For longer storage freeze the wrapped dough for up to three months and thaw overnight in the refrigerator before using.

The honey drizzle can also be prepared a day ahead and kept in an airtight container at room temperature. Warm it slightly before using if it crystallizes. Having these components ready makes assembly quick when you're ready to bake.

Seasonal Variations

While fresh summer peaches are the star of this recipe you can adapt it year round. In fall try thinly sliced apples or pears with a touch of cardamom in the honey drizzle. Winter versions work beautifully with poached dried fruits like apricots soaked in brandy. Spring brings opportunities for strawberry or rhubarb variations.

The cream cheese base works with virtually any fruit making this a versatile recipe that changes with the seasons. Just adjust cooking times slightly for different fruits as needed.

Serving Suggestions

These tarts walk the line between breakfast pastry and elegant dessert. Serve warm with a scoop of vanilla ice cream or lightly sweetened whipped cream for a decadent dessert. For breakfast or brunch they pair beautifully with coffee or tea.

For special occasions consider adding a small drizzle of balsamic reduction over the finished tarts or garnishing with fresh mint leaves. The combination of sweet fruit tangy cream cheese and aromatic honey drizzle needs little embellishment.

Recipe FAQs

→ Can I use store-bought puff pastry instead of making my own dough?

Yes, you can substitute store-bought puff pastry to save time. Just cut it into four equal squares, fold up the edges, and proceed with adding the filling ingredients. The flavor will be slightly different but still delicious.

→ Can I use canned or frozen peaches instead of fresh?

Fresh peaches are highly recommended for this recipe as they retain their texture and firmness during baking. If using canned peaches, drain and pat them completely dry before using. Frozen peaches should be fully thawed and excess moisture removed to prevent soggy tarts.

→ How can I store leftover tarts?

These tarts are best enjoyed the day they're made, particularly while still warm. If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. Reheat briefly in a 300°F oven for 5-7 minutes to restore some crispness to the pastry.

→ Can I make these tarts ahead of time?

You can prepare the dough up to 3 days ahead and store it in the refrigerator, or freeze it for up to 3 months. The honey drizzle can also be made a day ahead. However, assembling and baking should be done shortly before serving for the best taste and texture.

→ What other fruits work well in this tart?

This versatile tart works beautifully with other summer fruits like nectarines, plums, berries, or apricots. In fall, try thinly sliced apples or pears with a pinch of extra cinnamon. Adjust the honey drizzle spices to complement your chosen fruit.

→ How do I know when the tarts are properly baked?

The tarts are done when the pastry edges are golden brown and puffed, typically after 18-22 minutes at 425°F. The bottom should be crisp and browned as well. If the edges are browning too quickly but the bottom needs more time, cover the edges loosely with foil.