Mini Peach Cream Cheese Tarts (Print Version)
Flaky pastry squares topped with cream cheese, fresh peach slices, and a sweet honey-cinnamon-lemon drizzle for the perfect summer treat.
# Ingredients:
→ Tart Dough
01 -
¾ cup plus 2 tablespoons all-purpose flour
02 -
2 teaspoons granulated sugar
03 -
¼ teaspoon salt
04 -
4 tablespoons unsalted butter, cold, cut into cubes or grated
05 -
3 to 4 tablespoons ice water
06 -
¼ teaspoon white distilled vinegar
07 -
1 tablespoon heavy cream for brushing dough
08 -
Cinnamon sugar for sprinkling dough
→ Peach Tart Filling
09 -
1 fresh peach, one half cut into slices
10 -
3 to 4 ounces cream cheese, room temperature
→ Honey Drizzle
11 -
2 tablespoons honey
12 -
1 teaspoon lemon juice
13 -
⅛ teaspoon ground cinnamon
14 -
⅛ teaspoon ground ginger
# Steps to Follow:
01 -
In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Use a pastry cutter or your fingers to cut in the butter until it resembles pea-sized pieces. Alternatively, grate the cold butter and mix it into the flour for even distribution.
02 -
In a measuring cup, combine 2 tablespoons of ice water with the vinegar. Add it to the dough mixture and mix with your fingers or a fork until it forms a rough dough. Add more ice water, 1 teaspoon at a time, if the dough is too dry. The dough should hold together when squeezed.
03 -
Transfer the dough to plastic wrap, shape into a ball, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes.
04 -
Slice the peach into even slices, about four per tart, and set aside. Slice the cream cheese into eight thin slices, two per tart.
05 -
In a small bowl, mix lemon juice, ground cinnamon, and ground ginger. Stir in honey until fully incorporated.
06 -
Preheat the oven to 220°C (425°F) and position the oven rack in the middle.
07 -
On a floured surface, roll the chilled dough into a rectangle. Fold it into thirds like a letter. Repeat the roll and fold process once more. Finally, roll the dough into a 22.9 cm x 22.9 cm (9x9-inch) square and cut it into four equal pieces.
08 -
Place the pastry squares on a baking sheet. Fold up the edges of each square by 0.6 cm (¼ inch) to create a border. Add two slices of cream cheese to the center of each square, followed by a drizzle of honey. Arrange peach slices on top, brush the dough edges with heavy cream, and sprinkle with cinnamon sugar. Add more honey drizzle over the tarts.
09 -
Bake for 18 to 22 minutes or until the tarts are golden brown. Transfer to a wire rack to cool slightly. Best enjoyed warm, on the day of baking, with additional honey drizzle.
# Additional Notes:
01 -
This recipe can be doubled for larger batches.
02 -
Use fresh peaches for better texture and firmness.
03 -
The dough can be frozen for up to three months when wrapped tightly and placed in a freezer bag.
04 -
Honey drizzle can be customized with spices like cardamom, nutmeg, or clove.