These mini peach and cream cheese tarts are like little bites of sunshine! With a crispy crust, creamy filling, and juicy peaches on top, they are simply delightful.
You can whip these up in no time, and everyone will be asking for seconds! I love serving them at get-togethers—they always disappear fast! 🍑✨
Key Ingredients & Substitutions
Puff Pastry: This is the foundation of the tart and gives it a flaky texture. If you’re short on time, store-bought is completely fine. You can also use phyllo dough for a different texture, but it won’t puff the same way.
Cream Cheese: It adds a rich and creamy filling. If you want a lighter option, you can use Greek yogurt or mascarpone. For dairy-free, try a vegan cream cheese alternative!
Peach: Fresh, ripe peaches are ideal for this recipe, but you can substitute with any stone fruit like nectarines or plums. Canned peaches work too; just make sure to drain them well to avoid extra moisture.
Apricot Preserves: This gives a nice glaze to the peaches. If you don’t have it, try peach or orange marmalade instead. Honey works well too, and it’s a great natural sweetener!
How Can I Achieve Puffy, Golden Pastry Edges?
Scoring the pastry is key! Make sure you’re not cutting all the way through when you score. This creates a border that rises beautifully as it bakes. Here’s how to do it:
- Keep your knife parallel to the surface to make a clean score.
- Don’t press too hard; just a shallow cut is enough.
- Chill the pastry briefly before baking if you want an even puffier texture.
Watch those edges turn golden as they puff up, creating a lovely frame for your delicious filling!
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 large ripe peach, thinly sliced
- 1 tablespoon apricot preserves or honey (for glaze)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and around 15-18 minutes to bake. So, you’re looking at 30-35 minutes total before you can enjoy these delicious tarts!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). While that warms up, line a baking sheet with parchment paper to prevent sticking. This will make cleanup a breeze!
2. Preparing the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry. Use a pizza cutter or knife to cut it into squares that are about 3 inches by 3 inches. Make sure they are even for uniform tarts!
3. Scoring the Pastry:
Place the pastry squares on the prepared baking sheet. Now, take a small knife and score about 1/2 inch from the edges of each square—be careful not to cut all the way through! This helps the edges puff up nicely during baking.
4. Mixing the Cream Cheese Filling:
In a bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or fork to mix until everything is smooth and creamy. This will be the delicious filling for your tarts!
5. Assembling the Tarts:
Take about a tablespoon of the cream cheese mixture and spoon it into the center of each puff pastry square, staying inside the scored border. This will give your tarts a nice cream filling!
6. Adding the Peach Slices:
Now it’s time to place those juicy peach slices on top of the cream cheese filling. 2-3 slices per tart should do the trick! They add a lovely flavor and color to your tarts.
7. Baking the Tarts:
Pop the baking sheet into the preheated oven and bake for 15-18 minutes. Keep an eye on them; you want the pastry to be golden brown and puffed up, and the cream cheese filling to be set and slightly golden itself.
8. The Glaze:
While the tarts are baking, warm the apricot preserves or honey slightly in the microwave for about 15-20 seconds. Once the tarts are out of the oven, brush this mixture over the peaches to give them a nice, glossy finish!
9. Cooling and Serving:
Let the tarts cool slightly on the baking sheet before transferring them to a wire rack. If you like, sprinkle a little powdered sugar over the top for some extra sweetness. These tarts can be served warm or at room temperature.
Enjoy your delightful Mini Peach and Cream Cheese Tarts!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well before slicing to avoid excess moisture in your tarts. Pat them dry with a paper towel for best results.
How Should I Store Leftover Tarts?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but you can reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes to warm them up.
Can I Make the Cream Cheese Filling Ahead of Time?
Absolutely! You can prepare the cream cheese mixture a day in advance. Just store it in an airtight container in the refrigerator. Before using, give it a quick stir to bring it back to a creamy consistency.
What Can I Substitute for Puff Pastry?
If you don’t have puff pastry, you can use a pie crust or phyllo dough. Keep in mind that phyllo won’t puff up the same way, so you might want to layer it for more texture. Just be sure to brush with butter or oil between layers for best results!
