Description
A small-batch recipe for four Mini Peach and Cream Cheese Tarts made with flaky homemade pastry, cream cheese, fresh peaches, and a cinnamon lemon honey glaze.
Ingredients
Scale
- 3/4 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, 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
- 1 fresh peach, one half cut into thin slices
- 3 to 4 ounces cream cheese, room temperature
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
Instructions
- In a medium mixing bowl, combine the flour, sugar, salt, and cold butter. Cut the butter into the flour with a pastry cutter or your fingers until the butter pieces resemble peas.
- In a liquid measuring cup, stir together 2 tablespoons ice water and the vinegar. Add the mixture to the flour and stir with a fork or your fingers until a rough dough forms.
- If the dough feels too dry, add more ice water 1 teaspoon at a time until the dough holds together when squeezed.
- Turn the dough onto plastic wrap, shape it into a ball, flatten it into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Slice the peach into even thin slices, using about 4 slices per tart.
- Slice the cream cheese into 8 thin pieces so each tart gets 2 slices.
- In a small bowl, stir together lemon juice, cinnamon, and ginger. Add the honey and stir until smooth.
- Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper.
- Lightly flour your work surface. Roll the chilled dough into a rectangle, then fold it into thirds like a business letter.
- Roll and fold the dough one more time, then roll it into an approximate 9-inch square. Cut the dough into 4 even squares.
- Place the pastry squares on the prepared baking sheet. Fold each edge inward about 1/4 inch to create a border.
- Place 2 slices of cream cheese in the center of each pastry square. Drizzle a little honey glaze over the cream cheese.
- Arrange peach slices evenly over each tart. Brush the pastry edges with heavy cream, then sprinkle cinnamon sugar over the edges and tops.
- Drizzle more honey glaze over the tarts.
- Bake for 18 to 22 minutes, or until the pastry turns golden brown and crisp.
- Transfer the tarts to a wire cooling rack and cool slightly. Serve warm with extra honey drizzle, if desired.
Notes
- This small-batch recipe makes 4 individual tarts and can be doubled.
- The tarts are rustic, so you can shape them as squares, rectangles, or free-form pastries.
- Fresh peaches work best because they hold their texture when baked.
- Slice the cream cheese thinly for even melting and balanced flavor.
- The honey drizzle can be flavored with cardamom, nutmeg, or clove.
- The dough can be frozen for up to 3 months. Wrap it tightly in plastic wrap, place it in a freezer bag, and thaw in the refrigerator before using.
- Store baked tarts at room temperature for up to 8 hours or refrigerate leftovers in a covered container.
- Reheat refrigerated tarts in a 325°F oven for 8 to 10 minutes to help restore crispness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 432
- Sugar: 15
- Sodium: 222
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 7
- Cholesterol: 56