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These perfectly portioned Peach and Cream Cheese Mini Tarts capture summer's sweetness in every bite. The combination of flaky, butter-rich pastry with fresh peaches and creamy cheese creates an elegant dessert that's surprisingly simple to make. A honey-cinnamon glaze adds the perfect finishing touch that makes these tarts truly special.
Over years of making these tarts, I've found that taking time with the pastry makes all the difference. Cold ingredients and gentle handling result in that perfectly flaky, golden crust that makes these tarts so special.
Essential Ingredients
- Peaches: Choose ripe but firm fruit that yields slightly to pressure. Look for a sweet aroma and no green near the stem.
- Cream Cheese: Full-fat provides the best flavor and texture. Let it soften just enough to slice thinly.
- Butter: Use high-quality unsalted butter for the pastry. The colder the butter, the flakier your result.
- Honey: Raw honey adds complex flavor to the glaze. Local honey works beautifully here.
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Step-by-Step Instructions
- Master the Pastry:
- Keep everything cold - even the bowl if possible. Mix flour, sugar, and salt first. Work quickly when cutting in butter to maintain cold temperature. Add ice water gradually until dough just comes together.
- Perfect the Assembly:
- Roll dough on a lightly floured surface to 1/8-inch thickness. Cut circles using a 4-inch cookie cutter or drinking glass. Transfer rounds carefully to lined baking sheet. Leave a 1-inch border around edges for folding.
- Create the Filling:
- Slice peaches paper-thin for even baking. Arrange cream cheese and peach slices in an overlapping pattern. Fold edges up and over filling, creating a rustic border. Brush edges with cream and sprinkle with cinnamon sugar.
- Add the Final Touches:
- Drizzle honey mixture over filling before baking. Place in preheated oven. Watch for golden brown edges and bubbly filling. Add final honey drizzle while still warm.
The art of these tarts lies in the balance. Too much filling will make them soggy, while too little won't give you that perfect fruit-to-pastry ratio. After many batches, I've found that three to four thin peach slices per tart is just right.
Temperature Control
Every step of this recipe benefits from careful temperature management. The butter should be cold enough to shave, the dough should rest in the refrigerator, and the oven must be fully preheated. These details make the difference between good and exceptional tarts.
Make-Ahead Options
While these tarts are best enjoyed fresh from the oven, you can prepare components ahead: Make and chill dough up to 24 hours in advance. Cut fruit and store covered in the refrigerator. Prepare honey glaze and reheat gently before using.
After perfecting this recipe through many summer peach seasons, I've found that these mini tarts consistently delight guests while being surprisingly manageable to prepare. The combination of buttery pastry, sweet peaches, and tangy cream cheese creates a dessert that's both elegant and comforting.
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Frequently Asked Questions
- → Can I make the dough ahead?
- Yes, the dough can be frozen for up to 3 months. Thaw in the refrigerator before using.
- → Why fold the dough multiple times?
- Folding creates layers in the dough, resulting in a flakier, more delicate pastry.
- → Can I use canned peaches?
- Fresh peaches are recommended as they maintain better texture and firmness when baked.
- → How do I store leftovers?
- These tarts are best enjoyed warm the day they're baked for optimal texture and flavor.
- → Can I double the recipe?
- Yes, this small-batch recipe can easily be doubled for larger gatherings.