These easy mini tarts are a perfect treat! With a flaky crust filled with creamy cheese and topped with sweet peaches, they look fancy but are so simple to make.
Who can resist those juicy peach slices? I love serving them at parties, and they disappear fast! They’re also great for a sweet snack or dessert at home. 🍑✨
Ingredients & Substitutions
Puff Pastry: I love using refrigerated puff pastry for its ease. If you’re feeling adventurous, you can make your own from scratch, but store-bought makes this recipe super quick. Alternatively, you can use phyllo dough, but be careful—it’s thinner and needs more mindful handling.
Cream Cheese: This ingredient gives the tarts their creamy base. If you’re dairy-free, you could substitute with a vegan cream cheese or even a thick coconut yogurt, though it might alter the flavor slightly.
Peaches: Fresh peaches are my top choice here for their sweet juiciness. If they’re out of season, canned peaches in light syrup can work too. Just make sure to drain them well and pat them dry before using.
Apricot Jam: This gives a lovely glaze. If you don’t have apricot, any light fruit jam like peach or even honey can be used. Just warm it up like the recipe calls for to make it easy to brush on.
How Do I Get Perfectly Baked Puff Pastry?
Getting your puff pastry just right is essential for those beautiful tarts. Here’s what you need to do:
- Keep it cold! If the dough gets too warm, it won’t puff properly. Work on a cool surface and try not to handle it too much.
- Score the dough lightly to create a border but don’t cut all the way through. This will help the edges rise nicely.
- Make sure to preheat your oven sufficiently before baking. A hot oven is key for that instant steam that helps the pastry puff up.
- Watch closely while baking. Every oven is different; keep an eye on the color. It should be golden and puffed when done.
Following these simple tips will help ensure your mini tarts turn out perfectly every time!
Easy Mini Peach and Cream Cheese Tarts
Ingredients:
- 1 package refrigerated puff pastry sheets (usually two sheets)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 ripe peaches, thinly sliced
- 1 tbsp lemon juice (optional, to prevent peaches from browning)
- 2 tbsp apricot jam (for glazing)
- 1 tsp water (for thinning the jam)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, so your total time will be around 30 minutes. It’s a quick and easy dessert that will impress your guests!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to puff up the pastries nicely while baking. Line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Puff Pastry:
Take your puff pastry sheets out of the fridge and roll them out on a lightly floured surface. Cut each sheet into small squares, about 3×3 inches. These will be the bases for your tarts.
3. Score the Pastry:
Place the pastry squares on your lined baking sheet. Use a knife to lightly score a smaller square inside each pastry, about 1/2 inch from the edge. Be careful not to cut all the way through; you want to create a raised border when they bake.
4. Make the Cream Cheese Filling:
In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. This will be the delicious filling inside your tarts!
5. Assemble the Tarts:
Spread a spoonful of the cream cheese mixture into the center of each scored pastry square, staying within the inner square. Don’t spread it over the edges; you want to leave that space for the puffing part.
6. Add the Peaches:
If you’d like, you can toss the peach slices with lemon juice to prevent browning. Then, arrange 2-3 slices of peaches neatly on top of the cream cheese filling for a beautiful presentation.
7. Bake:
Put the baking sheet in the preheated oven and bake for about 15-18 minutes. You’ll know they are done when the pastry is golden brown and puffed, and the peaches are tender.
8. Glaze the Tarts:
While the tarts are baking, warm the apricot jam with the water in a small saucepan or in the microwave until it becomes a thin glaze. This will help give your tarts a nice shine.
9. Finish the Tarts:
As soon as the tarts come out of the oven, use a brush to apply the warm apricot glaze generously over the peach slices and the pastry. This will give them a lovely, glossy finish.
10. Serve:
Let the tarts cool slightly before serving. They are best enjoyed warm or at room temperature. Share and enjoy your delightful mini peach and cream cheese tarts!
FAQ for Easy Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just be sure to thaw them completely and pat them dry to remove excess moisture before slicing. This helps prevent sogginess in your tarts.
How Can I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the fridge for up to 2 days. Reheat them gently in the oven at 350°F (175°C) for about 5-10 minutes to enjoy them warm again.
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option or have a dairy intolerance, you can substitute cream cheese with mascarpone cheese, Greek yogurt, or a dairy-free cream cheese alternative. Just keep in mind that the flavor and texture may vary slightly.
How Can I Make These Tarts Ahead of Time?
You can prepare the tarts up to the baking step and refrigerate them covered for a few hours before baking. Just remember to add a few extra minutes to the baking time if they go into the oven cold!
