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These bite-sized Peach and Cream Cheese Mini Tarts pack summer's juiciness in every mouthful. The mix of buttery, crisp pastry with juicy peaches and smooth cheese makes a fancy treat that's actually pretty easy to whip up. A touch of honey and cinnamon on top really makes these little desserts stand out.
I've made these tarts countless times, and I've learned that being patient with the dough really pays off. Using cold stuff and handling the mix gently gives you that amazing flaky, golden crust everyone raves about.
Key Ingredients
- Peaches: Go for ones that are ripe but still a bit firm. They should smell sweet and have no greenish color by the stem.
- Cream Cheese: Don't skimp with low-fat versions. Let it warm up just enough so you can cut it into thin slices.
- Butter: Grab some good unsalted butter for your dough. Remember, colder butter means flakier crust.
- Honey: Try using unprocessed honey for better flavor in the glaze. Something from nearby farms works great.
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Making Your Tarts
- Nail the Dough:
- Everything should be cold, even your mixing bowl if you can swing it. Start by combining flour, sugar, and salt. Work fast when you mix in butter so it stays chilly. Pour in ice water bit by bit until your dough barely sticks together.
- Set Up Your Tarts:
- Roll your dough on a slightly floured counter until it's 1/8-inch thick. Use a 4-inch round cutter or cup to make circles. Carefully move them to your baking sheet with parchment. Leave about an inch around the edges for folding later.
- Layer Your Filling:
- Cut peaches super thin so they'll cook evenly. Layer cream cheese and peach slices in a pattern. Fold the edges up over some of the filling for that rustic look. Brush the edges with cream and sprinkle some cinnamon sugar on top.
- Finish Them Off:
- Pour honey mix over the filling before they go in the oven. Bake in a hot oven until the edges turn golden and the filling bubbles. Add one more drizzle of honey while they're still warm.
Getting these tarts just right is all about balance. Too much filling makes them mushy, but too little won't give you that yummy fruit and pastry combo. After lots of practice, I've found that 3-4 thin peach slices for each tart hits the sweet spot.
Watch Your Temperatures
You've got to pay attention to heat and cold throughout this recipe. Your butter should be cold enough to grate, your dough needs time to chill, and your oven must be hot before the tarts go in. These small details turn good tarts into amazing ones.
Prep Ahead Tips
These treats taste best fresh out of the oven, but you can get a head start on making them. The dough can sit in your fridge for up to 24 hours. You can also slice your fruit early and keep it covered in the fridge. Mix your honey glaze ahead and just warm it up before using.
After tweaking this recipe through many peach seasons, I've found these mini treats always wow my friends while being surprisingly doable. The combo of crisp pastry, sweet fruit, and tangy cheese creates something that feels both fancy and homey at the same time.
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Frequently Asked Questions
- → Can I prepare the dough early?
- Definitely! Keep it in the freezer for up to 3 months, then pop it into the fridge to thaw when you're ready.
- → What's the purpose of folding the dough?
- It makes the pastry beautifully flaky by adding layers to the dough.
- → Can I swap fresh peaches for canned ones?
- Fresh is best for baking—canned peaches can turn mushy.
- → How should I keep leftover tarts?
- They taste best fresh and warm the same day but can be refrigerated for a short while if needed.
- → Can I increase the batch size?
- Absolutely! This recipe doubles easily for more servings.