These mini peach and cream cheese tarts are a yummy treat! With a flaky crust, rich cream cheese filling, and sweet peach slices on top, they are perfect for any occasion.
What’s great is how easy they are to make! I love serving these at gatherings because they look fancy but take just a little effort. Plus, who can resist peaches? 🍑
Key Ingredients & Substitutions
Puff Pastry: This is the base of your tarts, providing a flaky texture. If you don’t have puff pastry, you can use pie crust or phyllo dough, although it will change the texture a bit. I always keep a sheet of puff pastry in the freezer for quick desserts!
Cream Cheese: A classic choice for the filling. If you’re looking for a lighter option, try using Greek yogurt for a tangy taste. Another tasty alternative is mascarpone cheese, which adds a luxurious creaminess.
Peaches: Fresh peaches are best, but you can also use canned peaches. Just make sure they are well-drained to avoid soggy tarts. If peaches aren’t in season, try nectarines or even berries for a different flavor.
Lemon Juice: This helps keep the peaches fresh and bright. If you don’t have lemon, you can substitute with lime juice or even a splash of vinegar to keep the fruit from browning.
How Do I Achieve the Perfectly Golden Puff Pastry?
Getting your puff pastry just right can be tricky, but with a few tips, you’ll nail it every time! Here’s how:
- Make sure the pastry is thawed completely before rolling it out. This helps it puff up nicely while baking.
- When cutting your squares, don’t stretch the edges; this keeps the layers intact for puffiness.
- Brush the edges with beaten egg carefully. This creates a beautiful golden color as it bakes.
- Keep an eye on the tarts as they bake; if they’re browning too quickly, consider covering them loosely with foil.
With these tips, your tarts will come out perfectly puffed and golden every time!
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For The Tarts:
- 1 sheet of refrigerated puff pastry (about 8 oz), thawed
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 fresh peaches, peeled, pitted, and thinly sliced
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 tablespoon powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 18-22 minutes for baking. You’ll have a delicious treat ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line a baking sheet with parchment paper to prevent sticking. This will make cleanup a breeze!
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry sheet gently to smooth out any creases. Cut it into 12 equal squares, which will be the bases for your tarts.
3. Create Wells in the Pastry:
Place the pastry squares on your prepared baking sheet. Using the back of a spoon, carefully press down in the center of each square to create a small well, leaving a border around the edges. This helps hold all the delicious filling!
4. Make the Cream Cheese Filling:
In a medium bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract. Beat with a spatula or a mixer until the mixture is smooth and creamy. This will be the rich filling for your tarts.
5. Fill the Pastry Squares:
Spread about 1 tablespoon of the cream cheese mixture in the center of each pastry well that you created earlier. Make sure to stay within the edges so it doesn’t overflow while baking.
6. Prepare the Peaches:
To keep your peaches fresh and looking nice, toss the thinly sliced peach pieces with lemon juice. This helps prevent browning and adds a bit of flavor!
7. Arrange the Peach Slices:
Now it’s time to make them look pretty! Arrange 3-4 peach slices on top of the cream cheese filling on each tart. Feel free to get creative with how you place the peaches!
8. Egg Wash for a Golden Finish:
Using a brush or your fingers, gently brush the edges of the pastry squares with the beaten egg. This will give them a lovely golden color when baked.
9. Bake the Tarts:
Place the baking sheet in the preheated oven and bake for 18-22 minutes or until the pastry is puffed and golden brown, and the filling is set. The smell will be amazing!
10. Cool the Tarts:
Once baked, remove the tarts from the oven and let them cool slightly on the baking sheet. This will help them firm up just a bit more.
11. Serve and Enjoy:
For a sweet finishing touch, you can dust the tarts with powdered sugar if you like. Now they’re all ready to be enjoyed! Serve them warm or at room temperature.
Enjoy your delicious Mini Peach and Cream Cheese Tarts!
FAQ for Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to remove any excess moisture before slicing. This helps prevent soggy tarts.
How Can I Make These Tarts in Advance?
You can prepare the cream cheese filling and cut the puff pastry squares ahead of time. Refrigerate them separately until you’re ready to assemble and bake the tarts. It’s best to assemble them just before baking for the freshest taste!
What’s the Best Way to Store Leftover Tarts?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes to warm them up and restore some crispiness.
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can substitute with Greek yogurt or low-fat cream cheese. For a sweeter option, mascarpone cheese works wonderfully as well!
