These Mini Peach Cream Cheese Tarts are a sweet treat perfect for summer! With a creamy filling and juicy peaches on a crunchy crust, they’re just delightful.
Honestly, who can resist such cuteness? They’re perfect for sharing, but I often keep a few just for myself. 😉 Plus, they’re super easy to make, which makes me feel like a baking pro!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the tart crust. You could use a gluten-free blend if you need a gluten-free option. Just ensure it’s designed for baking.
Powdered Sugar: This adds sweetness and helps create a tender crust. If you’re out, you can blend granulated sugar until fine for a quick substitute.
Butter: Unsalted butter is ideal here for controlling the saltiness. You can also use margarine or a dairy-free butter if you’re avoiding dairy.
Cream Cheese: This gives the filling its rich, creamy texture. If you prefer a lighter version, try using Neufchâtel cheese instead, or for a dairy-free option, use a plant-based cream cheese.
Peaches: Fresh peaches are usually best, but canned peaches work too. Just make sure they’re drained well to avoid a soggy tart. If peaches aren’t available, try using other fruits like apricots or nectarines.
What’s the Best Way to Make Tart Dough?
Making tart dough can be tricky for some, but with a few tips, it’s simple! It’s important to keep your ingredients cold; this helps create a flaky texture.
- When mixing the dough, only pulse the food processor until the mixture looks like coarse crumbs; over-mixing can develop gluten and make the crust tough.
- Let the dough rest in the fridge. Chilling it helps relax the gluten, making it easier to roll out.
- Roll it out on a lightly floured surface to prevent sticking, and don’t skip pruning the dough with a fork. This helps it bake evenly.
Mini Peach Cream Cheese Tarts
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water (if needed)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Peach Topping:
- 1 cup canned or fresh peaches, peeled and diced
- 1 tablespoon lemon juice
- Optional: powdered sugar for dusting
How Much Time Will You Need?
To make these delicious Mini Peach Cream Cheese Tarts, you will need about 30 minutes of preparation time, with an additional 18-20 minutes for baking. After baking, it’s best to let them cool for roughly 10 minutes before moving them to a wire rack to cool completely. In total, plan for about 1 hour and 10 minutes to make and cool your tarts!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). Lightly grease a mini tart or muffin pan to prevent sticking. In a food processor, combine the all-purpose flour, powdered sugar, and salt. Then, add the cold cubed butter and pulse until the mixture looks like coarse crumbs. This will form your tart dough.
2. Mix the Dough:
Add the egg yolk and pulse to combine. If the dough feels too dry, you can add cold water a teaspoon at a time until it comes together nicely. Once mixed, turn the dough out onto a lightly floured surface and gently knead it to bring it together. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
3. Shape the Tart Shells:
After chilling, roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a round cutter to cut out small circles that fit your mini tart pans. Press the dough rounds into the molds and prick the bottoms lightly with a fork to help them bake evenly.
4. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This filling adds a delicious richness to your tarts!
5. Assemble the Tarts:
Spoon about a teaspoon of the cream cheese mixture into each tart shell, making sure to fill them evenly. Then, toss the diced peaches with lemon juice to keep them fresh, and place a few pieces on top of the cream cheese filling in each tart.
6. Bake the Tarts:
Place the tarts in the preheated oven and bake for 18-20 minutes, or until the crusts are golden and the filling is set. Keep an eye on them to prevent over-baking!
7. Cool and Serve:
Once baked, remove the tarts from the oven and let them cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. If you’d like, dust the tarts with powdered sugar just before serving for an extra touch of sweetness!
Enjoy your tasty Mini Peach Cream Cheese Tarts as a delightful dessert or a sweet snack!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just thaw them completely and drain any excess water before dicing and adding them to the tarts. This helps prevent a soggy filling.
How Can I Make These Tarts Gluten-Free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to choose one that includes xanthan gum for better texture. Just follow the same measurements in the recipe!
What’s the Best Way to Store Leftover Tarts?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, let them come to room temperature before serving! Alternatively, you can freeze them; just make sure they’re wrapped well to avoid freezer burn.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time, wrap it in plastic wrap, and freeze it for up to a month. When ready to use, thaw it overnight in the fridge and roll it out as directed in the recipe.
