This Mini Peach and Cream Cheese Tart is a lovely little treat, perfect for summer! With a buttery crust, creamy filling, and sweet peaches on top, it’s hard to resist.
Honestly, who can say no to cute mini desserts? I love making these for gatherings—they’re easy to grab and share. Plus, the peaches just make everything better! 🍑
Key Ingredients & Substitutions
All-purpose flour: This is a staple for the tart crust. If you need a gluten-free option, you could try a 1:1 gluten-free flour blend. Just check if it includes xanthan gum for structure!
Butter: Unsalted butter is best for controlling the salt level. If you’re dairy-free, you can use a plant-based butter or coconut oil for a different flavor and texture.
Cream cheese: Softened cream cheese gives that creamy filling. If you’re looking for a lighter option, you can swap it for mascarpone or Greek yogurt, though this will change the flavor slightly.
Peaches: Fresh, ripe peaches are fantastic here, but if they’re out of season, consider using canned peaches (drained) or even strawberries for variety!
How Do I Make the Crust Flaky?
The crust is the foundation of your tart, and making it flaky is key! Here’s how to get it right:
- Use cold butter; this helps create layers. Don’t overwork the dough to keep it tender.
- After mixing, chill the dough. This relaxes the gluten, making it less tough.
- When rolling out, keep the thickness even; aim for about 1/8 inch.
Remember, if the dough cracks when you cut it, it’s okay! Just patch it together in the tart pan. Enjoy the process! 🌸
Mini Peach and Cream Cheese Tart
Ingredients You’ll Need:
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the Topping:
- 2-3 ripe peaches, peeled and thinly sliced
- 1 tablespoon apricot jam (optional, for glazing)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time, plus an additional 12-15 minutes for baking the crust. After that, you’ll need at least 1 hour for chilling the tarts in the refrigerator. So, total time will be around 2 hours including chilling. Perfect for a warm weekend treat!
Step-by-Step Instructions:
1. Prepare the Crust:
In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold butter cubes and pulse again until the mixture resembles coarse crumbs. It’s okay to have some small lumps of butter!
2. Bring the Dough Together:
Add the egg yolk and pulse once more. Then, gradually add ice water, 1 tablespoon at a time, while pulsing until the dough begins to come together. You want it to be moist but not sticky!
3. Chill the Dough:
Turn the dough out onto a lightly floured surface. Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps keep the crust flaky!
4. Bake the Crusts:
Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thickness. Cut circles slightly larger than your mini tart pans or muffin tin cups. Gently press the dough circles into the tart pans, pricking the bottoms with a fork to prevent puffing. Bake the crusts for 12-15 minutes or until lightly golden. Let them cool completely.
5. Make the Cream Cheese Filling:
In a bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
6. Assemble the Tarts:
Spoon or pipe the cream cheese filling into each cooled tart shell generously. Arrange the peach slices on top in a beautiful, decorative pattern.
7. Add a Glaze (Optional):
If you’d like a shiny finish, warm the apricot jam slightly until it’s liquid and brush it over the peaches.
8. Chill & Serve:
Chill the tarts in the refrigerator for at least 1 hour before serving to help the filling set. Enjoy these delightful bites with friends or family!
There you go! Your delicious Mini Peach and Cream Cheese Tarts are ready. Enjoy every bite! 🍑✨
Mini Peach and Cream Cheese Tart FAQ
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before slicing and adding them to the tarts. This will help prevent sogginess in your tart.
Can I Prepare the Tarts in Advance?
Absolutely! You can make the crust and cream cheese filling a day ahead. Just store the crust in an airtight container and keep the filling refrigerated. Assemble the tarts with the peaches right before serving for the best texture.
How Do I Store Leftover Tarts?
Store any leftovers in an airtight container in the fridge. They should stay fresh for up to 2-3 days. To maintain the crust’s texture, it’s best not to freeze them once assembled, as the crust may become soggy upon thawing.
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a lighter option, you can substitute cream cheese with mascarpone cheese or Greek yogurt. Keep in mind that this will alter the flavor slightly, but they both offer a delicious creamy base!
