This Mini Peach and Cream Cheese Tart is a delightful treat! With a buttery crust, creamy filling, and sweet peach topping, it’s perfect for any occasion.
You can whip these up in no time, and they look so cute on a platter! I always grab a few for myself, who can resist that creamy goodness? 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your tart crust. If you’re looking for gluten-free options, try using a 1:1 gluten-free baking flour. I’ve made this swap before and it works well!
Butter: Cold, unsalted butter gives the crust its flaky texture. If you’re dairy-free, use a plant-based butter substitute, which I’ve tried, and it turns out great too!
Cream Cheese: This is the heart of the filling. If you need a lighter option, consider using Greek yogurt or mascarpone cheese, both of which provide great creaminess.
Peaches: Fresh peaches are undeniably the best for flavor. If peaches are out of season, you can substitute with nectarines or canned peaches (drain them well). When using canned, I recommend reducing the sugar in the filling a bit.
How Do I Get a Perfectly Flaky Tart Crust?
Creating a flaky tart crust can be a bit tricky, but here’s the secret! The cold butter and minimal handling help create those light layers. Here’s how to ensure success:
- Keep everything cold! Chill your butter and even your flour for a short while if you can. It makes a real difference.
- Don’t overwork the dough. When you mix in the butter, pulse until just combined. You want visible pieces of butter for flakiness.
- Rest the dough! Letting it chill for 30 minutes helps relax the gluten, which prevents the crust from shrinking during baking.
Mini Peach and Cream Cheese Tart
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Topping:
- 2 fresh peaches, peeled and thinly sliced
- 1 tablespoon apricot jam (optional, for glaze)
How Much Time Will You Need?
This recipe takes about 25 minutes of prep time, plus an additional 30 minutes to chill the dough and 1 hour to set the tarts in the fridge. So, plan for about 2 hours from start to finish, with most of that time spent waiting for everything to cool and set.
Step-by-Step Instructions:
1. Preparing the Crust:
In a food processor, combine the all-purpose flour, powdered sugar, and salt. Then, add the cold, cubed butter. Pulse the mixture until it looks like coarse crumbs—this is where the magic of flakiness happens!
2. Forming the Dough:
Next, add the egg yolk and cold water to the mixture. Pulse again until the dough starts to come together. When it’s ready, turn it out onto a clean surface, gently knead it into a ball, and then flatten it into a disk. Wrap it in plastic wrap and pop it in the fridge for at least 30 minutes to chill.
3. Rolling and Baking the Crusts:
Preheat your oven to 350°F (175°C). Once the dough is chilled, roll it out to about 1/8-inch thickness. Use a round cutter to cut out circles that are slightly larger than your mini tart pans or muffin tins. Carefully press the dough circles into the tart pans and trim any excess. Don’t forget to prick the bottoms with a fork to prevent puffing up while baking!
4. Baking the Crusts:
Pop your crusts in the oven and bake for 12-15 minutes until they are lightly golden. Once they’re done, remove them from the oven and let them cool completely.
5. Making the Cream Cheese Filling:
While the crusts are baking, prepare the filling! In a mixing bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and lemon zest until it’s creamy and smooth. This will be the luscious layer of your tart.
6. Assembling the Tarts:
Once the crusts are cool, evenly spoon the cream cheese mixture into each tart shell. After that, arrange the thinly sliced peaches on top of the cream cheese filling in a pretty pattern—it’s all about presentation!
7. Glazing (Optional):
If you’d like to add a glossy finish, warm the apricot jam slightly and brush it over the peach slices for a beautiful glaze.
8. Chilling Before Serving:
Finally, cover the assembled tarts and refrigerate them for at least 1 hour to help everything set nicely. Then they’re ready to serve!
Enjoy these sweet, creamy mini peach tarts chilled—perfect for dessert or a delightful afternoon treat!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well before slicing. Pat them dry with paper towels to remove excess moisture to avoid soggy tarts.
How Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to use it, let it sit at room temperature for a few minutes to soften slightly before rolling out.
Can I Substitute the Cream Cheese?
Yes, if you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. Both will give you a creamy filling but may slightly change the flavor.
What’s the Best Way to Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To keep the crust from getting soggy, it’s best to store the filling and crust separately if possible, then assemble just before serving.
