Mini Peach Cheese Tarts (Print Version)

# Ingredients:

→ Crust Base

01 - 2 teaspoons white sugar
02 - 3/4 cup plus a couple of tablespoons of plain flour
03 - 4 tablespoons chilled, grated or diced butter (unsalted)
04 - A fourth of a teaspoon of salt
05 - Around 3 to 4 tablespoons of ice-cold water
06 - A quarter teaspoon of vinegar (plain white)
07 - A splash of heavy cream for brushing the edges
08 - A light sprinkle of cinnamon sugar

→ Filling

09 - One peach, sliced in half and cut into pieces
10 - 3 to 4 oz. of softened cream cheese

→ Honey Topping

11 - Two tablespoons of honey
12 - A teaspoon of fresh lemon juice
13 - A pinch of ground cinnamon (1/8 teaspoon)
14 - A small dash of powdered ginger (1/8 teaspoon)

# Instructions:

01 - Combine sugar, salt, flour, and chunks of cold butter until it looks crumbly with pea-sized butter pieces. Stir vinegar into iced water, then pour it over while mixing gently—stop when a dough holds together. Wrap and chill it for half an hour.
02 - Cut one peach into eight slices for four tarts. Slice the cream cheese into even thinner pieces, with two strips for each tart.
03 - Combine honey, powdered ginger, ground cinnamon, and lemon juice in a small bowl until smooth and mixed well.
04 - Roll dough flat, fold it into thirds like you're folding a letter for an envelope, and do it twice. Final roll to a square measuring about 9x9 inches—divide into four parts. Tuck the edges of each square upward.
05 - Set a couple slices of cream cheese in the middle of each piece of dough, top with honey mix, fan out peach slices on top. Brush the edges with cream and sprinkle over cinnamon sugar.
06 - Bake them at 425°F for 18 to 22 minutes until browned and crisp-looking. Let cool slightly before serving warm, maybe with a touch more honey topping.

# Notes:

01 - Makes a handful of buttery tarts loaded with fresh peaches, cream cheese, and a spiced honey drizzle.
02 - Feel free to double the amounts. This dough stays good in the freezer for about three months.
03 - Best eaten warm the same day they're baked.

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