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Mini Peach and Cream Cheese Tarts

Delicious mini tarts filled with creamy cream cheese and topped with fresh peaches, perfect for dessert lovers!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the tart crust
  • 1 sheet Homemade puff pastry or store-bought Homemade is preferred, but store-bought is fine.
For the filling
  • 8 oz Cream cheese Full-fat is a must.
  • 2 tbsp Honey Use local honey for best flavor.
  • 2 tbsp Lemon juice Fresh juice is best, but bottled works.
For the topping
  • 2 large Fresh peaches Ensure they are ripe.
  • 1 tsp Cinnamon Ceylon cinnamon is recommended.
For the glaze
  • 2 tbsp Honey
  • 1 tbsp Lemon juice A splash for added flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the homemade puff pastry or thaw the store-bought one and cut into circles for the mini tart pans.
  3. Place the pastry circles in the mini tart pans and pre-bake for 10-12 minutes until golden.
  4. Slice the fresh peaches and set aside the prettiest slices for layering.
Cream Cheese Mixture
  1. Mix the cream cheese with honey and lemon juice in a bowl until creamy.
  2. Spread the cream cheese mixture generously into the pre-baked tarts.
Assembly
  1. Layer the sliced peaches on top of the cream cheese filling.
  2. In a small saucepan, combine cinnamon, honey, and a splash of lemon juice. Heat until bubbly.
  3. Drizzle the glaze over the tarts.
Serving
  1. Serve warm or chilled, preferably with a scoop of vanilla ice cream.

Notes

Use a sharp knife for slicing peaches for better results. Leftover filling can be used on toast.