Sunshine in a Bite: Mini Peach and Cream Cheese Tarts
Hey there, chow crew! 👋 Emily here, apron dusted with flour and probably a smudge of peach juice on my cheek. Is there anything more magical than peak-season peaches? That first juicy bite tastes like summer bottled up with sunshine. Today, we’re turning that magic into Mini Peach and Cream Cheese Tarts – think buttery, flaky pastry cradling a cloud of sweet cream cheese, all topped with golden peach slices that caramelize into perfection. These aren’t just desserts; they’re little edible hugs! Perfect for brunch spreads, afternoon tea when you’re feeling fancy, or those “I deserve something lovely” moments with your coffee. They come together faster than you can say “seconds, please!” and smell so good baking, your neighbors might just wander over. Let’s make your kitchen smell like a summer dream!
Grandma’s Windowsill & The Peach That Started It All
This recipe? It whispers of my grandma’s Indiana kitchen. Every August, her counter would overflow with bushels of fuzzy, blushing peaches from the farmer down the road. I’d perch on a stool, chin barely clearing the counter, “helping” her slice them (read: sneakily eating more than made it into the bowl!). One sweltering afternoon, tired of pies, she grabbed her trusty muffin tin, some leftover pastry dough, a dollop of cream cheese she’d sweetened with honey, and those glorious peaches. What emerged from the oven were these rustic, free-form mini tarts – no fancy crimping, just pure, jammy, buttery joy cooling on her sun-drenched windowsill. That first bite, warm and dripping with sticky peach nectar? Pure love. Making these now always brings back that scent of hot sugar, ripe fruit, and her humming an old hymn. It’s nostalgia you can hold in your hand.
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Mini Peach and Cream Cheese Tarts
- Total Time: 55 minutes
- Yield: 6 mini tarts 1x
Description
These mini tarts are the kind of treat you’d find cooling on a windowsill in the heart of peach season—rustic, simple, and made with love. Buttery pastry, silky cream cheese, and golden peaches kissed with honey make these the perfect hand-held dessert. Great for brunches, tea time, or just a quiet moment of joy.
Ingredients
Tart Dough:
¾ cup + 2 tbsp all-purpose flour
2 tsp granulated sugar
¼ tsp salt
4 tbsp cold unsalted butter (cubed or grated)
3–4 tbsp ice water
¼ tsp white vinegar
1 tbsp heavy cream (for brushing)
Cinnamon sugar (for topping)
Peach Cream Cheese Filling:
1 ripe peach (½ sliced thin)
3–4 oz cream cheese, room temp
Honey Drizzle:
2 tbsp honey
1 tsp lemon juice
⅛ tsp ground cinnamon
⅛ tsp ground ginger
Instructions
Make the Dough:
Mix flour, sugar, and salt. Cut in butter until crumbly. Add vinegar and ice water gradually until dough holds. Chill for 30 mins.
Prepare Tarts:
Roll out dough and cut into circles. Press into muffin tin or tart pans. Fill with a spoonful of cream cheese and top with peach slices.
Bake:
Brush crust edges with cream and sprinkle with cinnamon sugar. Bake at 375°F (190°C) for 20–25 mins, until golden.
Honey Drizzle:
Mix honey, lemon juice, cinnamon, and ginger. Drizzle over warm tarts before serving.
Notes
A tender crust, a creamy heart, and a burst of fruit—these little tarts are proof that the best desserts fit right in the palm of your
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 per serving
- Sugar: 10g per serving
- Fat: 14g per serving
- Saturated Fat: 8g per serving
- Carbohydrates: 22g per serving
- Fiber: 1g per serving
- Protein: 3g per serving
🍑 Gathering Your Sunshine: The Ingredients
Simple, fresh ingredients shine here! Let’s break them down:
- For the Tart Dough:
- ¾ cup + 2 tbsp all-purpose flour: The trusty base! Spoon & level it for accuracy. Chef Insight: A little extra ensures the dough isn’t sticky after rolling.
- 2 tsp granulated sugar: Just a kiss of sweetness in the crust. Sub Tip: Swap with coconut sugar for a hint of caramel.
- ¼ tsp salt: Balances the sweetness and enhances flavor – don’t skip!
- 4 tbsp cold unsalted butter (cubed or grated): COLD is key! Cubed works, but grating frozen butter? Game-changer for flakiness! Chef Hack: Toss grated butter back in the freezer for 5 mins before using.
- 3–4 tbsp ice water: Hydrates the dough without melting the butter. Add gradually!
- ¼ tsp white vinegar: Secret weapon! Tenderizes the gluten, making the crust extra delicate. Sub Tip: Lemon juice works too.
- 1 tbsp heavy cream (for brushing): Gives the crust that gorgeous golden sheen. Sub Tip: Whole milk or an egg wash (1 egg + 1 tsp water) works.
- Cinnamon sugar (for topping): Mix 1 tbsp sugar + ½ tsp cinnamon. Pure cozy vibes!
- For the Peach Cream Cheese Filling:
- 1 ripe peach (½ sliced thin): Use freestone peaches if possible! Ripe but firm is perfect. Chef Insight: Don’t peel! The skin adds color, fiber, and helps slices hold shape.
- 3–4 oz cream cheese, room temp: FULL FAT for the creamiest texture. Room temp is non-negotiable for smooth blending! Sub Tip: Neufchâtel works, or vegan cream cheese for dairy-free.
- For the Honey Drizzle:
- 2 tbsp honey: Nature’s liquid gold! Sub Tip: Maple syrup or agave work beautifully.
- 1 tsp lemon juice: Brightens everything up and balances the sweetness.
- ⅛ tsp ground cinnamon & ⅛ tsp ground ginger: Warmth and a tiny zing! Chef Insight: Freshly grated ginger (a tiny pinch) adds amazing zing if you have it!
👩🍳 Let’s Bake Some Joy: Step-by-Step
- Make the Dough (Chill Time!):Whisk flour, sugar, and salt in a bowl. Grab that COLD butter (cubed or grated). Using a pastry cutter, your fingertips, or even pulses in a food processor, work the butter into the flour until it looks like coarse sand with some pea-sized butter bits remaining. Chef Hack: Cold butter = flaky layers! Sprinkle in the vinegar. Now, add ice water 1 tbsp at a time, mixing gently with a fork just until the dough starts to clump together. Don’t overmix! Squeeze a bit – if it holds, stop. If it crumbles, add the last tbsp. Shape into a small disk, wrap in plastic, and CHILL for 30 mins minimum. Why? This relaxes the gluten and firms the butter again, making rolling easier and preventing shrinkage.
- Prep & Assemble the Tarts (Fun Part!):Preheat oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin. Roll your chilled dough on a lightly floured surface to about ⅛ inch thick. Use a 4-inch round cutter (or a glass/bowl!) to cut 6 circles. Gently press each circle into a muffin cup, letting the edges fold naturally – rustic charm! Chef Tip: Patch any tears with dough scraps – it bakes up fine! Spoon about 1 heaping tbsp of room-temp cream cheese into each cup (no need to sweeten it now – the honey drizzle is coming!). Arrange 3-4 thin peach slices artfully (or haphazardly – I won’t judge!) over the cream cheese.
- Bake to Golden Perfection (Smell the Magic!):Brush the exposed pastry edges lightly with heavy cream. Generously sprinkle with cinnamon sugar – this is where the crunch happens! Bake for 20-25 minutes. You want the crust deeply golden, the peaches slightly caramelized at the edges, and the cream cheese just set. Watch Closely: Ovens vary! Rotate the tin halfway if yours runs hot. Let them cool in the tin for 10 minutes – they’ll firm up. Then, carefully run a knife around the edges and lift them out onto a rack. They’ll try to tempt you… resist for a minute!
- Drizzle & Devour (The Grand Finale!):While tarts are still warm (not piping hot), whisk together the honey, lemon juice, cinnamon, and ginger. Drizzle this liquid sunshine generously over each tart. Chef Insight: Warming the honey slightly makes drizzling easier! Serve immediately for peak warmth and gooeyness.
✨ Serving Up Sunshine
These tarts are stars all on their own! Slide them onto a simple white plate or a rustic wooden board. A tiny sprinkle of flaky sea salt right after drizzling the honey adds a *chef’s kiss* of complexity. For brunch, pair with a dollop of Greek yogurt or whipped cream and a side of crispy bacon. For dessert? A scoop of vanilla bean ice cream melting into the warm peaches is pure heaven. Or just grab one, stand by the window, and savor that quiet moment of peach bliss.
🎨 Mix It Up! Fun Variations
- Berry Burst: Swap peaches for fresh raspberries, blueberries, or sliced strawberries. Reduce bake time by 2-3 mins.
- Nutty Crunch: Add a sprinkle of chopped pecans or sliced almonds on top of the cream cheese before adding fruit.
- Citrus Twist: Use nectarines or apricots instead of peaches. Add a little orange zest to the cream cheese.
- Savory-Sweet: Add a tiny pinch of black pepper to the honey drizzle for an intriguing kick!
- Gluten-Free: Use a 1:1 gluten-free flour blend in the dough (ensure it contains xanthan gum).
🧡 Chef Emily’s Notes
Oh, these little tarts! They’ve been on quite the journey since that day in Grandma’s kitchen. I’ve tested the dough with every butter method known – grating wins for ease and flakiness! Once, in a frantic pre-brunch panic, I used store-bought puff pastry cups. They worked in a pinch (and were delicious!), but that tender, buttery homemade crust? It makes the soul happy. These are forgiving, too. Peach slices too thick? They just get jammy and wonderful. Dough a little ragged? Call it “artisanal”! The biggest evolution? The honey drizzle. Originally just honey, but adding the lemon and spices? It wakes up the whole flavor. I love how these tarts feel fancy but are secretly simple – just like the best kind of gathering.
❓ Your Questions, Answered!
- Q: Can I make these ahead?
A: Absolutely! Prep components separately: Make dough up to 2 days ahead (chilled) or freeze for a month. Slice peaches and toss with a squeeze of lemon to prevent browning (store airtight in fridge). Assemble and bake day-of for best texture. Baked tarts are best fresh but can be stored airtight at room temp for 1 day (reheat gently). - Q: My dough is too sticky/crumbly! Help!
A: Sticky? Chill it longer! Flour your surface well. Too crumbly? You might need a tiny bit more ice water (add ½ tsp at a time). Remember, it should just hold together when squeezed. Overworking makes it tough. - Q: Can I use canned peaches?
A: You can in a pinch! Drain VERY well and pat dry with paper towels. Use firm slices. They won’t have the same fresh flavor or caramelization, but they’ll still be tasty. Frozen/thawed & drained peaches work better! - Q: My cream cheese filling bubbled over!
A: No worries! It usually means you filled them VERY generously (yum!) or the cream cheese was a little too warm. It tastes just fine! Next time, ensure cream cheese is room temp (soft but not warm) and don’t overfill past the pastry rim.
Nutritional Info (Per Tart, Approximate)
- Calories: ~220
- Fat: 14g (Saturated: 8g)
- Carbohydrates: 22g (Fiber: 1g, Sugar: 10g)
- Protein: 3g
Note: Values are estimates and can vary based on specific ingredients used.
Mini Peach and Cream Cheese Tarts
Final Thoughts: Little Tarts, Big Sunshine ☀️
There’s something quietly magical about holding a warm tart in your hand—golden edges flaking, sweet cream melting, peach slices catching the light. These Mini Peach and Cream Cheese Tarts aren’t just pretty pastries. They’re a mood-lifter, a brunch hero, a “just because” joy tucked into buttery crust. Whether you serve them at a summer picnic or sneak one for a midnight treat, they carry a little bit of Grandma’s windowsill magic in every bite.
Bake them once, and you’ll find yourself reaching for this recipe all peach season long. Here’s to sunshine you can taste—and the memories you’ll bake along the way.
With flour on my nose and happiness in my heart,
– Chef Emily 🍑💛
