Mini Peach Cream Cheese Tarts Recipe

ByJulia
Jump to Recipe·5 from 23 reviews

If you love simple, fresh desserts that feel just a little fancy, this Mini Peach Cream Cheese Tarts Recipe is absolutely for you. I remember the first time I baked these beauties – the sweet peaches blending with the creamy cheese and flaky crust totally won me over. They’re perfect for impressing guests or treating yourself on a quiet afternoon. Plus, they’re surprisingly easy to whip up once you get the hang of the dough! Stick with me here, and I’ll walk you through every step so your tarts come out perfect every single time.

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Why This Recipe Works

  • Flaky Homemade Tart Dough: Rolling and folding the dough twice creates those irresistible layers that puff up beautifully in the oven.
  • Fresh Peach Flavor: Using fresh peach slices keeps the tart juicy and textured, unlike canned peaches that can get mushy.
  • Cream Cheese Creaminess: Thinly sliced cream cheese melts slightly during baking, adding luscious richness without overpowering the fruit.
  • Sweet & Spiced Honey Drizzle: The honey with cinnamon and ginger balances the tartness and ties all the flavors together for a warm finish.
Mini Peach Cream Cheese Tarts, fresh peach dessert, easy fruit tart recipes, homemade tart crust, summer fruit desserts - The image shows four small square pastries arranged closely on brown parchment paper over a white marbled surface. Each pastry has a golden, crisp crust forming a raised border with a light creamy layer inside. On top of this layer are three to four thinly sliced peach wedges, slightly overlapping. The peaches are bright orange-yellow with reddish edges, and they are dusted with a sprinkling of fine cinnamon. A shiny drizzle, likely honey, lightly coats the peach slices giving them a glossy, inviting look. A small glass jar and a silver spoon with a little honey rest near the bottom left corner, with a drop of honey spilled on the parchment. The overall color palette is warm with vibrant peaches contrasted against the neutral crust and creamy filling, captured clearly in natural light. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk ingredients because that’s where the magic starts. Each one was chosen to play off the others perfectly. I always recommend fresh peaches for that vibrant flavor and texture, and don’t skimp on the butter — cold and cubed is the way to go for flaky dough. Here’s a quick peek at why each component is a star in this Mini Peach Cream Cheese Tarts Recipe.

Mini Peach Cream Cheese Tarts, fresh peach dessert, easy fruit tart recipes, homemade tart crust, summer fruit desserts - Flat lay of a small mound of all-purpose flour, a few granulated sugar crystals sprinkled nearby, a pinch of salt in a neat pile, cold unsalted butter cut into small cubes, a small white ceramic bowl with clear ice water mixed with a hint of white vinegar, one fresh ripe peach cut into even slices next to the other half, thin slices of creamy room temperature cream cheese arranged neatly, a small white ceramic bowl filled with golden honey mixed with a touch of lemon juice and dusted with ground cinnamon and ground ginger, a small white ceramic bowl containing heavy whipping cream, and a small pile of cinnamon sugar crystals—all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose Flour: Provides structure but not too dense; the extra 2 tablespoons help with rolling and folding the dough.
  • Granulated Sugar: Adds subtle sweetness to the dough without overpowering the fruit filling.
  • Unsalted Butter: Keeps the dough flaky and tender — cold butter is essential for those perfect layers.
  • Ice Water & White Distilled Vinegar: Ice water binds the dough; vinegar tenderizes the gluten for a delicate crust.
  • Heavy Whipping Cream: Brushing the edges before baking helps them brown beautifully and adds a little richness.
  • Cinnamon Sugar: Sprinkled on top for a sweet-spiced crunch that pairs so nicely with the peaches.
  • Fresh Peach: The star of the show — juicy, firm slices keep their shape and sweetness during baking.
  • Cream Cheese: Adds creamy richness; slicing thin allows it to warm up without melting away.
  • Honey, Lemon Juice, Cinnamon & Ginger: The honey drizzle is a simple glaze with a hint of spice and brightness to lift the whole tart.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Mini Peach Cream Cheese Tarts Recipe is how easy it is to customize. I’ve played around with the flavors a bit, and you can shift the spices, change up the fruit, or adjust sweetness to suit your cravings. Don’t be shy — this recipe really invites a little personal flair.

  • Swapping Spices: I once tried cardamom in the honey drizzle instead of ginger, and wow, it added a lovely floral touch that’s unexpected but amazing.
  • Using Other Fruits: Nectarines or plums work beautifully, especially if peaches aren’t in season — just slice them a bit thinner as they tend to be softer.
  • Sweetener Adjustments: If you’re avoiding honey, maple syrup or agave syrup can be a great substitute in the glaze.
  • Dietary Mods: For a dairy-free version, try a plant-based cream cheese and coconut cream instead of heavy cream for brushing the dough edges.

Step-by-Step: How I Make Mini Peach Cream Cheese Tarts Recipe

Step 1: Make the Flaky Tart Dough

Start by mixing the flour, sugar, salt, and cold butter together. Here’s my little secret—it’s way easier to grate the cold butter instead of chopping it. The shreds blend evenly and help create those flaky layers. Use your fingers or a pastry cutter to mix until the butter pieces are about pea-sized. Then add the ice water mixed with vinegar, just a tablespoon or so at a time until the dough holds together when squeezed. Don’t worry if it feels a little rough; that’s what you want! Wrap it in plastic and pop it in the fridge to chill for at least 30 minutes.

Step 2: Prep the Peach and Cream Cheese Filling

While the dough chills, slice half a fresh peach into four even slices per tart. You can add more or fewer depending on your preference. Then slice the cream cheese thinly into 8 pieces—two slices per tart. Using room temperature cream cheese is key, so it softens just enough while baking without losing its shape.

Step 3: Roll, Fold, and Cut the Dough

Flour your work surface lightly and roll the chilled dough into a rectangle. Now fold it like a business letter into thirds, then roll it out again. This rolling and folding step is what crafts those flaky layers I mentioned earlier. Roll a second time, then cut the dough into 4 even squares about 9×9 inches. This part is so satisfying — I love how the dough feels silky and springy under the rolling pin.

Step 4: Assemble the Tarts

Place the squares on a baking sheet. Fold up each edge about 1/4 inch to create a little wall to hold the filling. Arrange two slices of cream cheese in the center of each dough square, then drizzle a bit of the honey mixture over the cheese. Next, place the peach slices on top. Brush the edges of each tart with heavy cream to help them brown, then sprinkle generously with cinnamon sugar. Finish with another drizzle of that spiced honey glaze for a glossy, aromatic touch.

Step 5: Bake to Golden Perfection

Bake your mini tarts at 425°F for 18 to 22 minutes or until the crust edges are a beautiful golden brown. I usually set a timer for 18 minutes and keep a close eye after that because every oven is a bit different. Once baked, transfer the tarts to a wire rack to cool slightly. They’re best enjoyed warm, and a little extra honey drizzle right before serving never hurts!

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Pro Tips for Making Mini Peach Cream Cheese Tarts Recipe

  • Cold Butter is Key: Keep your butter and water super cold to achieve the flakiest dough layers.
  • Don’t Overwork the Dough: Mixing until just combined keeps the crust tender — over kneading develops gluten and makes it tough.
  • Thin Cream Cheese Slices: I slice mine thin so it melts just enough to add creaminess without becoming too runny.
  • Watch Your Bake Time: Ovens vary so check the tarts starting at 18 minutes to avoid overbaking and drying out the crust or peaches.

How to Serve Mini Peach Cream Cheese Tarts Recipe

Mini Peach Cream Cheese Tarts, fresh peach dessert, easy fruit tart recipes, homemade tart crust, summer fruit desserts - The image shows small square pastries on brown parchment paper with a white marbled background. Each pastry has one layer of soft, flaky golden-brown crust forming the base and edges. On top, there are three glossy peach slices, arranged in a slightly overlapping row, with a shiny glaze and a sprinkling of fine cinnamon dust. The texture of the peach slices is smooth and juicy, contrasting with the slightly crisp edges of the pastry. The overall color palette is warm, with golden browns, bright yellows, and soft oranges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple — a light dusting of powdered sugar or a few fresh mint leaves add a fresh pop of color without overpowering flavor. Sometimes, I sprinkle toasted sliced almonds on top for a nice crunch contrast. If you like, a tiny dollop of whipped cream or a scoop of vanilla ice cream on the side takes it over the top.

Side Dishes

These tarts are wonderful on their own but pair beautifully with a cup of hot tea or coffee for a relaxed afternoon treat. For a brunch spread, I like to serve them alongside fresh fruit salad or a light yogurt parfait. If you’re going fancy, a simple green salad with citrus vinaigrette balances the sweetness.

Creative Ways to Present

For parties, I sometimes place these mini tarts on a tiered dessert stand with edible flowers scattered around — gives that rustic-chic vibe that’s always a hit. Or, try serving them on individual pretty plates with a drizzle of honey artfully zigzagged around the tart for a restaurant-style finish. It makes you feel a little fancy without much extra effort!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, just cover them loosely with plastic wrap and store at room temperature for up to 8 hours — perfect if you want to enjoy them again the same day. For longer storage, refrigerate in an airtight container to keep the cream cheese fresh and prevent the dough from getting soggy.

Freezing

Here’s a handy trick: you can freeze the dough ahead of time, wrapped tightly in plastic and then placed in a freezer bag for up to 3 months. Thaw it in the fridge overnight, then continue with rolling and filling. I haven’t tried freezing baked tarts because the peaches can get watery, but the dough freezes beautifully.

Reheating

To reheat leftovers, pop them in a 350°F oven for around 5-7 minutes. This warms the peach and cream cheese filling without drying out the crust. I usually cover loosely with foil in the last minute if I notice the edges browning too much. Avoid microwaving—it makes the crust soggy and unappealing.

FAQs

  1. Can I use canned peaches instead of fresh in this Mini Peach Cream Cheese Tarts Recipe?

    While you can substitute canned peaches, I don’t recommend it because canned peaches tend to be much softer and more watery, which can make the tart soggy. If fresh peaches aren’t available, try frozen sliced peaches that have been thawed and well-drained instead for better texture.

  2. How do I make the tart dough flaky and not tough?

    Flakiness comes from keeping the butter cold and not overworking the dough. Use ice-cold water and cold butter, and handle the dough gently just until it comes together. Rolling and folding the dough twice creates layers that puff up during baking — that’s the key to flaky tarts.

  3. Can I double this Mini Peach Cream Cheese Tarts Recipe?

    Absolutely! This recipe is easy to double if you want to make more tarts for a crowd. Just remember to chill the dough adequately because the larger batch might be warmer from handling. Baking time should remain roughly the same but keep an eye on browning.

  4. What can I use if I don’t have heavy whipping cream for brushing the dough edges?

    If you don’t have heavy cream on hand, milk or even a beaten egg white can work for brushing the dough edges. They’ll help the crust brown nicely. Egg wash provides more shine, while milk gives a softer golden finish.

Final Thoughts

This Mini Peach Cream Cheese Tarts Recipe holds a special place in my kitchen because it’s simple yet elegant—just like a sweet hug from summer. It’s one of those desserts that looks fancy but comes together easily, which makes it my go-to when unexpected guests pop in or when I want to treat myself. I hope you’ll enjoy baking and savoring these as much as I do. Trust me, once you try this recipe, it’ll become a favorite to revisit over and over.

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Mini Peach Cream Cheese Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Mini Peach and Cream Cheese Tarts are a delightful blend of flaky tart dough, creamy cheese, and fresh peach slices, all finished with a honey drizzle infused with cinnamon and ginger. Perfect as a warm, rustic dessert or a sweet snack, these tarts combine fresh peaches with a lightly sweetened cream cheese filling and a touch of spice for a comforting treat.

Ingredients

Tart Dough

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into cubes or grated
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon white distilled vinegar
  • 1 tablespoon heavy whipping cream (for brushing dough)
  • Cinnamon sugar (for sprinkling dough)

Peach Tart Filling

  • 1 fresh peach, one half cut into slices
  • 3 to 4 ounces cream cheese, room temperature

Honey Drizzle

  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger

Instructions

  1. Prepare Tart Dough: In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Cut in the butter using a pastry cutter or fingers until pieces are about the size of peas. Alternatively, grate the cold butter and gently stir it into the flour for even distribution.
  2. Add Liquid Ingredients: In a liquid measuring cup, mix 2 tablespoons ice water with the vinegar. Add this to the flour mixture and stir with fingers or a fork until a rough dough forms. Add more ice water one teaspoon at a time if dough is too dry, aiming for a scrappy texture that holds together when squeezed.
  3. Chill Dough: Transfer the dough onto plastic wrap, shape into a ball, then flatten into a disc. Wrap tightly and refrigerate for at least 30 minutes.
  4. Prepare Peach Filling: Slice half of the fresh peach into about four even slices per tart. Reserve remaining peach for another use or snacking.
  5. Slice Cream Cheese: Cut cream cheese into 8 thin, even slices, allotting two slices per tart.
  6. Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well incorporated.
  7. Preheat Oven: Set oven to 425 degrees Fahrenheit and position the rack in the middle.
  8. Roll and Fold Dough: Lightly flour the work surface. Roll out chilled dough into a rectangle, fold into thirds like a business letter. Repeat rolling and folding once more, then roll out to a 9×9-inch square. Cut into 4 equal squares.
  9. Assemble Tarts: Place pastry squares on a baking sheet. Fold up edges about 1/4 inch to create a border. Place two cream cheese slices in the center, drizzle some honey mixture over cheese, then arrange peach slices evenly on top. Brush dough edges with heavy cream and sprinkle generously with cinnamon sugar. Drizzle additional honey over tarts.
  10. Bake Tarts: Bake for 22 minutes or until golden brown.
  11. Cool and Serve: Transfer tarts to wire rack to cool slightly. Serve warm, drizzling more honey on top just before serving for extra sweetness.

Notes

  • This recipe makes a small batch of 4 tarts and can be doubled.
  • The tarts have a rustic shape; feel free to customize size and form to your preference.
  • Fresh peaches are recommended for best texture and firmness after baking.
  • Slice cream cheese thinly to allow even melting, but adjust thickness as desired.
  • The honey drizzle is versatile; try adding flavors like cardamom, nutmeg, or clove for variation.
  • Dough can be frozen for up to 3 months if wrapped tightly and stored in a freezer bag; thaw in the refrigerator before use.
  • Tarts can be kept at room temperature for up to 8 hours or refrigerated covered to preserve freshness.

Nutrition

  • Serving Size: 1 tart
  • Calories: 250 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 35 mg

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