Description
Mini Peach Tarts are flaky individual pastries filled with cream cheese, fresh peach slices, and a warm cinnamon honey glaze.
Ingredients
Scale
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed or grated
- 3 to 4 tablespoons ice water
- 1/4 teaspoon white distilled vinegar
- 1 fresh peach, half sliced thinly
- 3 to 4 ounces cream cheese, room temperature
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon heavy whipping cream, for brushing
- Cinnamon sugar, for sprinkling
Instructions
- Add flour, sugar, salt, and cold butter to a medium mixing bowl. Cut in the butter with your fingers or a pastry cutter until the pieces look like small peas.
- Stir 2 tablespoons ice water with the vinegar. Add it to the flour mixture and gently mix until a rough dough forms. Add more ice water, 1 teaspoon at a time, only as needed.
- Turn the dough onto plastic wrap, shape it into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- Slice half of the peach into even slices. Cut the cream cheese into 8 thin slices.
- Stir lemon juice, cinnamon, ginger, and honey together in a small bowl until smooth.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roll the chilled dough into a rectangle on a lightly floured surface. Fold it into thirds, roll it again, then fold it once more. Roll the dough into about a 9-inch square and cut it into 4 pieces.
- Place pastry squares on the prepared baking sheet. Fold each edge inward about 1/4 inch to create a border.
- Place 2 slices of cream cheese in the center of each pastry square. Drizzle a little honey glaze over the cream cheese.
- Arrange peach slices over each tart. Brush pastry edges with heavy cream, sprinkle with cinnamon sugar, and drizzle more honey glaze over the tarts.
- Bake for 18 to 22 minutes, until golden brown. Cool slightly on a wire rack and drizzle with extra honey before serving.
Notes
- This small batch recipe makes 4 individual tarts and can be doubled.
- Fresh peaches work best because they hold their shape during baking.
- The honey glaze also works with cardamom, nutmeg, or clove.
- The dough can be frozen for up to 3 months. Wrap tightly and thaw in the refrigerator.
- Store baked tarts at room temperature for up to 8 hours or refrigerate leftovers in a covered container.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 432
- Sugar: 24
- Sodium: 222
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 7
- Cholesterol: 56