Peach Cream Cheese Mini Tarts

Peach and cream cheese mini tarts are a little celebration of late summer fruit wrapped in buttery dough and finished with a honeyed drizzle. Easy enough for a relaxed brunch yet elegant for special company, these tarts look cheerful on any table. For me, that smell of peaches baking with cinnamon and golden pastry always makes the kitchen feel extra inviting.

The first time I tried these tarts, I couldn’t believe how simple the dough came together. After one bite, my best friend kept asking for the recipe. Now it is one of my most requested treats to bring to potlucks.

Ingredients

• All-purpose flour: Brings structure and tenderness in the dough. Look for unbleached flour for best flavor
• Granulated sugar: Adds just the right sweetness and helps the dough brown
• Salt: Keeps the richness in check and enhances taste
• Unsalted butter: Provides layers and that classic flaky texture. Use the best quality you can find and always keep it cold
• Ice water: Binds the dough while keeping it cool so it stays tender
• White distilled vinegar: Creates tenderness and boosts flakiness
• Heavy cream: Brushed on the dough gives the pastry golden shine and helps sugar stick
• Cinnamon sugar: Brings a warm flavor note and sparkle to the crust
• Fresh peach: Is the star ingredient. Choose one that is just ripe and fragrant for juiciest results
• Cream cheese: Gives a tangy creaminess. Let it come to room temperature for easy slicing and smooth melting
• Honey: For the drizzle brings natural sweetness and floral notes
• Lemon juice: Brightens all the flavors and balances the honey
• Ground cinnamon and ginger: Add a warm gentle spice that really makes the peach pop

Instructions

Prepare the Dough:

In a mixing bowl combine your flour sugar salt and cold butter. Rub the butter in with your fingertips until you see pea-sized pieces in the mix. This creates flaky pockets as the tarts bake

Add Liquid to Form Dough:

Stir the vinegar into two tablespoons of ice water and sprinkle over the flour-butter mixture. Toss together with your hands if needed add more ice water a teaspoon at a time. The dough should just hold when squeezed together but look a bit messy

Chill the Dough:

Dump the dough onto plastic wrap form a ball then flatten it into a small disc. Wrap tightly and chill for at least thirty minutes which relaxes the gluten and makes rolling much easier

Slice Ingredients for Filling:

While the dough chills slice half your peach into thin even pieces. Slice the cream cheese as well laying out two thin slices for each tart

Make Honey Drizzle:

Combine lemon juice cinnamon ginger and honey in a small bowl. Stir well so the spices are evenly mixed into the honey

Roll and Fold Dough:

On a floured surface roll your chilled dough into a rectangle. Fold it into thirds like you are folding a letter. Repeat the rolling and folding once for extra layers. Finally roll it into a nine-inch square and cut into four equal squares

Assemble Tarts:

Place squares on a baking sheet lined with parchment. Fold the edges of each square up to create a border. Center the cream cheese slices inside each border then add a little of your honey mixture

Top With Peaches:

Arranging peach slices in a fan or row on top of cream cheese adds visual appeal. Finish by brushing the dough borders with cream and sprinkle generously with cinnamon sugar. Drizzle more honey over the peaches for shine

Bake the Tarts:

Bake in a preheated oven at four hundred twenty five degrees Fahrenheit for eighteen to twenty two minutes or until pastry is golden brown all over

Cool and Serve:

Let tarts cool a few minutes on a wire rack so the filling sets slightly. They are best enjoyed warm and can be finished with even more honey just before serving

Honestly I think honey is the secret here. For family brunch I love using local wildflower honey and watching it bubble and caramelize during baking. Every time I make these with my niece we sneak extra honey for drizzling as soon as they are cool enough to eat.

Storage Tips

Cool the tarts completely before storing so the pastry does not steam and go soggy. A single layer in an airtight container on the counter works for a day. For longer storage keep in the fridge and bring to room temperature or warm gently in the oven to crisp up the crust again.

Ingredient Substitutions

Try apricots or plums if peaches are out of season. You can swap the cream cheese for mascarpone for an even creamier center. Maple syrup works as a drizzle too but the floral notes of honey are especially good.

Serving Suggestions

These tarts are lovely on a brunch tray alongside yogurt and fresh berries or as a picnic dessert. They also make a simple plated dessert dusted with extra cinnamon and a scoop of vanilla ice cream.

Cultural and Seasonal Notes

Mini fruit tarts have roots in European kitchens where pastry shells are filled with what is ripe and on hand. Using peaches means summer is here and they are at their juiciest. As fall comes switch things up with apples or pears for the same base recipe.

Seasonal Adaptations

Use white peaches or nectarines for a twist. In late summer tuck a few blueberries into each tart with the peach. For fall sub thinly sliced pears and add a pinch of nutmeg.

Success Stories

My neighbor makes these with her kids using puff pastry and canned peaches when fresh is not in season. She reports the honey drizzle was a huge hit. Another friend doubled the recipe for a bridal shower dessert table and said everyone asked for seconds.

Freezer Meal Conversion

You can prepare the tarts up to the assembly stage then freeze them unbaked on a tray. Once firm transfer to a sealed bag. Bake directly from frozen adding just a few extra minutes to the baking time for fresh warm tarts all month long.

The smell of these tarts baking is always delightful. Serve them warm with an extra drizzle of honey for a cheerful start to any day.

Common Recipe Questions

→ How do I make the tart dough extra flaky?

Use cold butter and minimal handling. Folding and rolling the dough creates delicate, crisp layers.

→ Can I substitute another fruit for the peach?

Yes, nectarines, apricots, or plums work well for a fresh and juicy filling alternative.

→ What is the best way to slice the cream cheese?

Chill the cream cheese slightly, then use a knife to cut it into thin, even slices for easy layering.

→ Should the tarts be served warm or cold?

The tarts are most flavorful and tender when served warm, soon after baking.

→ How do I store leftover mini tarts?

Store covered in the refrigerator for up to two days. Reheat briefly in the oven to restore flakiness.