Description
These Mini Peach and Cream Cheese Tarts are bite-sized beauties with a flaky pastry shell, a creamy vanilla-scented cream cheese filling, and a sweet peach topping. They’re light, fruity, and perfect for warm weather entertaining or an easy, elegant dessert any time of year.
Ingredients
These Mini Peach and Cream Cheese Tarts are bite-sized beauties with a flaky pastry shell, a creamy vanilla-scented cream cheese filling, and a sweet peach topping. They’re light, fruity, and perfect for warm weather entertaining or an easy, elegant dessert any time of year.
Instructions
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Preheat Oven:
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Preheat oven to 375°F (190°C). Lightly grease a muffin tin or mini tart pans.
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Prepare the Puff Pastry Shells:
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Roll out the puff pastry slightly and cut into 12 equal squares.
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Press each square into the muffin tin cups, gently forming a tart shell.
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Brush with a beaten egg for golden color.
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Bake for 10–12 minutes until puffed and lightly golden. Let cool slightly.
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Make the Cream Cheese Filling:
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In a bowl, beat cream cheese, sugar, vanilla, lemon juice, and heavy cream until smooth and creamy.
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Assemble the Tarts:
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Spoon or pipe the cream cheese mixture into the cooled tart shells.
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Top with peach slices in a spiral or fan shape.
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Glaze and Garnish:
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Warm honey or apricot jam slightly and brush over the peaches for a glossy finish.
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Garnish with fresh mint if desired.
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Chill (Optional):
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Refrigerate for 15–30 minutes for best texture and flavor.
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Notes
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You can use mini phyllo cups or shortbread tart shells as a shortcut.
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Substitute peaches with nectarines, strawberries, or a mixed berry medley.
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These are best enjoyed the day they’re made but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American