These Easy Mini Peach and Cream Cheese Tarts are a sweet and fruity treat! With a creamy filling and juicy peach slices, they’re the perfect dessert for any occasion.
I love how quick and fun they are to make! All you have to do is fill some cute tart shells with cream cheese and top them with peaches—no fuss and oh-so-delicious!
Key Ingredients & Substitutions
Puff Pastry: This is the base of your tarts. If you can’t find puff pastry, you can substitute with store-bought pie crust or even phyllo dough. Just keep in mind, the texture will differ a bit!
Cream Cheese: A must for that creamy filling! If you prefer a lighter option, you can use ricotta cheese or mascarpone instead. Greek yogurt can work as a tangy alternative, too.
Peaches: Fresh peaches are fantastic, but if they aren’t in season, you could use canned peaches (drained) or frozen peaches (thawed and drained). Just make sure to use ripe and juicy ones for the best flavor!
Granulated Sugar: Feel free to substitute with brown sugar for more depth of flavor, or use honey or maple syrup for a different sweetness.
How Do I Prevent the Peaches from Turning Brown?
When you slice peaches, they can quickly brown due to oxidation. To keep them looking fresh, toss them with lemon juice right after slicing. The acidity in the lemon juice slows down the browning process and adds a nice zing!
What’s the Best Way to Ensure a Crisp Puff Pastry?
To achieve that flaky, crispy texture on your puff pastry, follow these steps:
- Preheat your oven well before baking—high heat does wonders for puff pastries.
- Make sure to brush the pastry edges with melted butter; this enhances browning.
- Do not overcrowd the baking sheet. Give each tart space to puff up properly.
- Consider using a baking stone if you have one; it helps keep the oven temperature steady.
Remember, every oven is a little different, so keep an eye on your tarts to prevent burning. Enjoy!
Easy Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Tarts:
- 1 package puff pastry sheets (usually 2 sheets), thawed
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches, thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and 15-18 minutes of baking, making it a quick and enjoyable dessert to whip up. So, in about 35-40 minutes, you’ll be able to serve these delightful tarts!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 400°F (200°C). While the oven is heating up, line a baking sheet with parchment paper. This keeps the tarts from sticking and makes cleanup easier!
2. Prepare the Puff Pastry:
Take your thawed puff pastry sheets and roll them out on a lightly floured surface. Cut each sheet into squares, about 3×3 inches. This gives you mini tart bases that are cute and perfectly sized!
3. Make the Cream Cheese Filling:
In a medium-sized bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until it’s smooth and creamy. This filling is going to be delicious!
4. Assemble the Tarts:
Spread a generous layer of your creamy mixture evenly on each pastry square, but remember to leave about a 1/2-inch border around the edges. This will allow the pastry to puff up while baking.
5. Prepare the Peaches:
Next, toss your thinly sliced peach pieces with lemon juice. This not only adds flavor but also prevents the peaches from browning. Then, arrange the peach slices neatly over the cream cheese layer on each tart.
6. Add Flavor:
Now for a little extra flair! Brush the melted butter over the peach slices and the edges of the puff pastry—this will help them brown beautifully. Then, mix together the brown sugar and cinnamon and sprinkle this delightful mixture over the peaches and edges of the tarts.
7. Bake These Beauties:
Pop the tarts in the preheated oven and bake for about 15-18 minutes, or until the puff pastry is golden brown and crisp. You’ll know they’re done when the peaches look tender and juicy!
8. Glaze (Optional):
If you like a little shine, warm your apricot jam or honey and brush it over the warm tarts. This adds a nice glossy finish that really makes them shine!
9. Let Them Cool:
Finally, let your mini tarts cool slightly before serving. This will make them easier to handle and, trust me, they taste even better when they’re just slightly cooled.
Enjoy your delicious mini peach and cream cheese tarts! They’re perfect for any occasion, or just as a sweet treat for yourself!
FAQ for Easy Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain off any excess liquid to prevent soggy tarts. You can toss the thawed peaches with a little lemon juice before adding them to the tarts for extra flavor.
How Do I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes until they’re heated through and the pastry is crispy again.
What Can I Substitute for Cream Cheese?
If you’d like to swap out the cream cheese, you can use ricotta cheese or mascarpone for a similar creamy texture. Greek yogurt can also be used, but keep in mind it will have a tangier taste.
Can I Make These Tarts Ahead of Time?
You can prepare the tarts by assembling them in advance, but it’s best to bake them right before serving for that perfect crispiness. If you want to prep ahead, you can make the cream cheese filling and slice the peaches up to a day in advance, keeping them in the fridge until you’re ready to assemble and bake!
