Mini Peach and Cream Cheese Tarts – Sweet, Creamy & Perfectly Bite-Sized
These Mini Peach and Cream Cheese Tarts are tender, flaky, and filled with luscious cream cheese and juicy peaches. Perfect for parties, brunch, or an elegant dessert, these bite-sized treats are easy to make and irresistibly delicious. A fresh, fruity twist on a classic favorite!
Equipment
- Mini tart pans or muffin tins
- Rolling Pin
- Pastry cutter or knife
- Mixing bowls
- Spatula and whisk
- Piping bag (optional)
- Cooling rack
Ingredients
- 1 sheet puff pastry (or homemade tart dough)
- 8 oz (225 g) cream cheese, softened
- 2–3 tbsp sugar
- 1 tsp vanilla extract
- Zest of ½ lemon (optional)
- 2–3 ripe peaches, thinly sliced
- 1 egg, beaten (for egg wash)
- Optional toppings: slivered almonds, powdered sugar, apricot glaze
Instructions
- Prepare the Pastry: Roll out pastry evenly and cut circles slightly larger than mini tart pans. Press into pans and prick bases with a fork. Brush edges with egg wash.
- Make the Cream Cheese Filling: Beat softened cream cheese with sugar, vanilla, and optional lemon zest until smooth. Use a piping bag or spoon to fill pastry shells about ¾ full.
- Prepare Peaches: Slice peaches evenly. Optionally macerate with a teaspoon of sugar or a splash of lemon juice for extra sweetness.
- Assemble Tarts: Arrange peach slices atop cream cheese filling. Add optional toppings like almonds.
- Bake: Preheat oven to 375°F (190°C). Bake 18–22 minutes until pastry is golden and filling is slightly set.
- Cool & Finish: Cool completely on a rack. Optionally brush with apricot glaze or dust with powdered sugar before serving.
Notes
- Use firm but ripe peaches to prevent watery tarts.
- Lightly brush pastry with egg wash for a golden finish.
- Avoid overmixing cream cheese filling to prevent cracks.
- Pastry and filling can be prepped ahead; assemble with peaches just before baking.
- Optional flavor variations: add berries, caramelized peaches, citrus zest, or toasted nuts.