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

Scale

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

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Instructions

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.
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.
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.
Prepare Peach Filling: Slice half of the fresh peach into about four even slices per tart. Reserve remaining peach for another use or snacking.
Slice Cream Cheese: Cut cream cheese into 8 thin, even slices, allotting two slices per tart.
Make Honey Drizzle: In a small bowl, combine lemon juice, cinnamon, and ginger. Stir in honey until well incorporated.
Preheat Oven: Set oven to 425 degrees Fahrenheit and position the rack in the middle.
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.
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.
Bake Tarts: Bake for 22 minutes or until golden brown.
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