Mini Peach & Cream Cheese Tarts (Print Version)
# Ingredients:
→ Tart Dough
01 -
3/4 cup plus 2 tablespoons all-purpose flour
02 -
2 teaspoons granulated sugar
03 -
1/4 teaspoon salt
04 -
4 tablespoons cold unsalted butter, cubed or grated
05 -
3-4 tablespoons ice water
06 -
1/4 teaspoon white distilled vinegar
07 -
1 tablespoon heavy cream for brushing
08 -
Cinnamon sugar for sprinkling
→ Filling
09 -
1 fresh peach, half sliced
10 -
3-4 ounces cream cheese, room temperature
→ Honey Drizzle
11 -
2 tablespoons honey
12 -
1 teaspoon lemon juice
13 -
1/8 teaspoon ground cinnamon
14 -
1/8 teaspoon ground ginger
# Instructions:
01 -
Mix flour, sugar, salt and cold butter until butter is pea-sized. Combine ice water with vinegar and add to mixture until rough dough forms. Wrap and chill 30 minutes.
02 -
Slice half peach into 4 slices per tart. Slice cream cheese into 8 thin pieces (2 per tart).
03 -
Mix honey, lemon juice, cinnamon and ginger until well combined.
04 -
Roll and fold dough twice like business letter. Roll final time to 9x9-inch square and cut into 4 pieces. Fold up edges of each square.
05 -
Place cream cheese slices in center of each square, drizzle with honey mixture, arrange peach slices on top. Brush edges with cream and sprinkle with cinnamon sugar.
06 -
Bake at 425°F for 18-22 minutes until golden brown. Cool slightly and serve warm with extra honey drizzle.
# Notes:
01 -
A small-batch recipe for flaky pastry tarts filled with fresh peaches and cream cheese, finished with a spiced honey drizzle.
02 -
Recipe can be doubled. Dough can be frozen up to 3 months.
03 -
Best enjoyed warm and day they are baked.