These Easy Mini Peach and Cream Cheese Tarts are a sweet treat that’s perfect for any time! With a creamy cheese filling and juicy peach slices, they are simply delightful.
Honestly, they’re so cute and delicious, it’s hard to eat just one! I love making these for parties or just as a snack when I want something special—everyone enjoys them!
Key Ingredients & Substitutions
Puff Pastry: This flaky crust is the star of the tarts! If you’re short on time, store-bought puff pastry works perfectly. You can also use phyllo dough for a lighter option, but it will require a bit more attention to layering.
Cream Cheese: Cream cheese gives a rich, creamy filling. You can swap it for ricotta for a lighter texture. If you’re dairy-free, try a vegan cream cheese alternative, which will also work well for the filling.
Peaches: Ripe peaches are ideal for sweetness, but you can replace them with nectarines or even pears. For a more seasonal touch, use canned peaches (just drain them well) or frozen ones if fresh is not available.
Granulated Sugar: Feel free to use brown sugar for a deeper flavor, or even coconut sugar if you’re looking for a healthier option. You could also reduce the sugar if your peaches are very sweet!
Honey or Apricot Jam: This adds a nice glaze at the end. Maple syrup or any fruit jam would also work as a substitute, depending on your preference.
How Do I Get My Puff Pastry Perfectly Golden?
The secret to golden and flaky puff pastry is the egg wash. It’s super easy—just mix one egg with a little water in a bowl. Brush it on the edges of your tarts before baking to get that beautiful color. Remember, don’t let the egg wash drip onto the filling; it’s all about the edges!
- Preheat oven to 400°F (200°C) – this is crucial for a good rise.
- Brush an even layer of the egg wash around the edges, using a pastry brush or even your fingers.
- Keep a close eye while baking; if it looks golden brown and puffy, it’s ready!
Following these tips will give you beautifully baked tarts that are sure to impress!
Easy Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
- 1 sheet puff pastry (thawed if frozen)
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar (divided)
- 1/2 tsp vanilla extract
- 2 ripe peaches, thinly sliced
- 1 tsp ground cinnamon
- 1 tbsp honey or apricot jam (for glaze)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to bake, so you’ll have delicious mini peach and cream cheese tarts ready in about 30 minutes! Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First things first, preheat your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking and make clean-up easy.
2. Roll Out the Puff Pastry:
Take the puff pastry sheet out of the package and roll it out lightly on a floured surface. Cut it into 4 equal squares. Don’t worry if they’re not perfect; rustic is charming!
3. Make the Cream Cheese Mixture:
In a small bowl, combine the softened cream cheese, 1 tablespoon of sugar, and the vanilla extract. Use a fork or mixer to mix until it’s smooth and creamy. This will be your tasty filling!
4. Assemble the Tarts:
Spread an even layer of the cream cheese mixture on each puff pastry square, leaving about a ½-inch border around the edges. This border will puff up beautifully when baked!
5. Add the Peach Slices:
Now, take your thinly sliced peaches and arrange them neatly over the cream cheese layer. Make it pretty! Sprinkle the remaining tablespoon of sugar and the ground cinnamon over the peaches for extra flavor.
6. Create a Rustic Border:
Gently fold the edges of the puff pastry upwards to create a border around the filling. Press lightly to seal. This step helps contain your delicious filling while it bakes!
7. Brush with Egg Wash:
In a small bowl, beat the egg with the tablespoon of water to create an egg wash. Brush this mixture over the edges of your tarts. This will give them that golden, shiny finish!
8. Bake the Tarts:
Place the tarts on the prepared baking sheet and pop them into the preheated oven. Bake for 15-20 minutes, or until the puff pastry is golden brown and has puffed up nicely.
9. Glaze the Peaches:
Once they’re out of the oven, while the tarts are still warm, brush the peach slices with honey or warmed apricot jam for a lovely glaze. This adds a nice shine and sweetness!
10. Cool and Serve:
Allow the tarts to cool for a few minutes before serving. They are delightful warm or at room temperature, so enjoy them however you like!
These mini tarts are sure to impress with their flaky, golden crust and deliciously creamy peach filling. Enjoy your sweet creation!
FAQ for Easy Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain any excess liquid to prevent the tarts from getting soggy. Pat them dry with a paper towel before slicing and using.
How Do I Store Leftover Tarts?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To enjoy them again, warm them up in the oven at 350°F (175°C) for about 5-10 minutes to restore some crispiness.
What If I Don’t Have Puff Pastry? Can I Use Something Else?
Yes! You can substitute puff pastry with phyllo dough for a lighter option. Just layer several sheets and brush with melted butter between layers. Alternatively, shortcrust pastry can also work but will result in a denser texture.
Can I Make These Tarts Vegan?
Certainly! Use a vegan cream cheese substitute and replace the egg wash with a mixture of almond milk and a bit of maple syrup or any plant-based milk brushed over the edges for browning. Ensure that your puff pastry is dairy-free as well.
