These mini peach and cream cheese tarts are a delightful treat! With a flaky crust, sweet peaches, and creamy cheese filling, they are a perfect blend of flavors.
Making these tarts is simple and fun! I love serving them at family gatherings, and they never last long. Everyone sneaks a few extra when they think no one is watching! 🍑
Key Ingredients & Substitutions
Puff Pastry: This flaky pastry is key to achieving that light and airy texture. If you don’t have puff pastry, you can use pie crust as a substitute, but keep in mind it won’t have the same puffiness.
Cream Cheese: Use full-fat cream cheese for the richest flavor. If you want a lighter option, consider using Neufchâtel cheese. For a dairy-free alternative, look for vegan cream cheese.
Peaches: Fresh peaches add sweetness and flavor. If they’re out of season, you can use canned peaches (drained) or frozen peaches (thawed and drained), although fresh is always best!
Sugar: I use granulated sugar for the filling. If you prefer, brown sugar could add a nice depth of flavor. Adjust the amount based on how sweet your peaches are.
Africot Jam: This adds a beautiful glaze, but you can substitute it with any fruit jam or even honey for a more natural touch.
How Do I Get the Puff Pastry to Rise Perfectly?
The success of your tarts heavily relies on how well you prepare the puff pastry. Here’s how to get it puffing beautifully:
- Keep your pastry cold before baking. If it feels warm, pop it back in the fridge for a few minutes.
- Be sure to score the inner square gently. This helps create a barrier for the cream cheese filling while allowing the edges to puff up.
- Brush the edges with egg wash. This not only gives a nice color but also helps in browning.
- Avoid overfilling. Too much cream cheese or fruit can weigh down the pastry and prevent it from rising.
- Make sure your oven is fully preheated. An oven that’s too cool can cause the pastry to bake unevenly.
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet of puff pastry (thawed if frozen)
- 4 oz (113g) cream cheese, softened
- 2 tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 2 fresh peaches, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1-2 tablespoons apricot jam or peach preserves (optional, for glaze)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
How Much Time Will You Need?
Making these lovely mini tarts will take about 30 minutes total. This includes 10 minutes for preparation, 15-20 minutes for baking, and a little cooling time before you dig in. They are quick and simple to make!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures your tarts bake evenly. Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the puff pastry to make it smooth. Cut it into squares about 3 inches each. Don’t worry about making them perfect; they’ll look great when baked!
3. Score the Pastry:
Using a small knife, carefully score a smaller square (about 2 inches) inside each puff pastry square. Make sure you don’t cut all the way through—this allows the pastry to puff up around the edges.
4. Make the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with 1 tablespoon of granulated sugar and the vanilla extract until smooth and creamy. This delicious filling will be the star of your tarts!
5. Assemble the Tarts:
Spread about 1 tablespoon of the cream cheese mixture within the inner square of each puff pastry. This is where the creamy goodness will sit.
6. Prepare the Peaches:
Peel and slice your peaches thinly. In a bowl, toss the peach slices with lemon juice, the remaining tablespoon of sugar, and the ground cinnamon. This will enhance their sweetness and flavor.
7. Top the Tarts:
Arrange the peach slices evenly over the cream cheese layer on each tart, creating a lovely presentation with the slices.
8. Brush with Egg Wash:
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Gently brush the edges of the puff pastry squares with this egg wash to give them a beautiful golden color while baking.
9. Bake the Tarts:
Place the assembled tarts in the preheated oven and bake for 15-20 minutes. Keep an eye on them; you want the pastry to be golden and puffed, and the peaches should be tender.
10. Glaze for Shine (Optional):
If you’d like to add a glossy finish, warm the apricot jam or peach preserves slightly and brush it over the peaches right after removing the tarts from the oven.
11. Serve and Enjoy:
Let the tarts cool slightly before serving. Enjoy them warm or at room temperature. They make a wonderful dessert or a delightful treat for tea time!
This recipe yields approximately 8 mini tarts, perfect for sharing (or not!)
Frequently Asked Questions (FAQ)
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can substitute peaches with other fruits such as apricots, nectarines, or even berries like strawberries or blueberries. Just adjust the sugar based on the sweetness of the fruit.
How Do I Store Leftover Tarts?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the pastry from getting soggy, consider storing the filling and pastry separately if possible. Reheat in the oven to get them crispy again!
Can I Make These Tarts Ahead of Time?
Yes! You can prepare the cream cheese filling and cut the puff pastry squares in advance. Store the pastry in the fridge and the filling separately. Assemble and bake them fresh just before serving for the best texture.
What If My Puff Pastry Doesn’t Puff Up?
If your pastry doesn’t puff as expected, it usually means it was too warm or not cold enough when it went in the oven. Ensure your pastry is chilled and handle it as little as possible. Scoring it properly is also key to allowing it to rise.
