Easy Mini Peach and Cream Cheese Tarts (Print version)
Flaky mini puff pastry tarts filled with vanilla cream cheese, fresh peaches, and a light honey glaze.
# Ingredients:
For the tarts
01 -
1 sheet frozen puff pastry, thawed but cold
02 -
4 oz (115 g) full-fat cream cheese, softened
03 -
3 tablespoons granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon finely grated lemon zest
06 -
1 pinch fine salt
07 -
2 medium ripe but firm peaches, thinly sliced
08 -
1 teaspoon lemon juice
For finishing
09 -
1 large egg, beaten with 1 teaspoon water
10 -
1 tablespoon coarse sugar, optional
11 -
2 tablespoons honey or apricot preserves, warmed
# Instructions:
01 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 -
Beat the cream cheese, granulated sugar, vanilla, lemon zest, and salt until smooth and spreadable.
03 -
Toss the peach slices gently with lemon juice. Pat away extra surface moisture if the peaches are very juicy.
04 -
Unfold the cold puff pastry and roll lightly to smooth the seams. Cut into 9 squares, then score a 1/2-inch border inside each square without cutting through.
05 -
Place the pastry squares on the baking sheet. Spoon cream cheese filling inside each scored border and top with peach slices. Brush the edges with egg wash and sprinkle with coarse sugar if using.
06 -
Bake for 17-20 minutes, rotating the pan once, until the pastry is puffed and deep golden around the edges.
07 -
Brush the warm peaches with honey or apricot preserves. Cool for 10 minutes before serving so the filling settles.
# Good to know:
01 -
Best served warm or at room temperature the day they are baked.
02 -
If the assembled pastry feels soft, chill the pan for 10 minutes before baking.
03 -
Nutrition is an estimate per mini tart.