Description
Mini tarts featuring a delightful peach and cream cheese combination showcase summer’s sweet essence. Buttery pastry cradles luscious filling, inviting you to savor each delectable bite.
Ingredients
Scale
- 3 to 4 oz (85 to 113 g) cream cheese
- 3.5 oz (100 g) all-purpose flour
- 1 fresh peach, half cut into slices
- 4 tbsps (57 g) unsalted butter, cold and cut into cubes or grated
- 2 tbsps honey
- 1 tbsp heavy cream for brushing dough
- 2 tsps granulated sugar
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp white distilled vinegar
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- Cinnamon sugar for sprinkling dough
- 3 to 4 tbsps ice water
Instructions
- Dough Preparation: Mix all-purpose flour, sugar, salt, and chilled butter in a medium bowl, using fingertips to create coarse crumbs with uneven texture.
- Liquid Integration: Combine ice-cold water and white vinegar, then gradually blend into flour mixture until a slightly sticky dough forms, kneading into a compact ball and flattening into a thin disc.
- Dough Resting: Wrap dough in plastic and refrigerate for 30 minutes to relax gluten and firm butter, allowing optimal pastry texture.
- Dough Technique: On a floured surface, roll out chilled dough using a tri-fold method, rotating and folding like a business letter to create layers, then roll into a 9×9-inch square.
- Pastry Shaping: Divide dough into four equal squares, transferring to a baking sheet and crimping edges to create a ¼-inch rustic border.
- Filling Assembly: Position cream cheese slices in the center of each pastry square, drizzle with honey, and arrange fresh peach slices for optimal coverage and visual appeal.
- Flavor Enhancement: Brush pastry edges with heavy cream, then sprinkle a mixture of ground cinnamon and sugar across the entire surface for added depth and sweetness.
- Baking Process: Preheat oven to 425°F, placing rack in the center. Bake mini tarts for 18-22 minutes, rotating midway to ensure uniform golden-brown coloration and crisp edges.
- Finishing Touch: Remove from oven, cool briefly on a wire rack, and complete with an additional honey drizzle just before serving warm for maximum flavor presentation.
Notes
- Chill Dough Thoroughly: Refrigerating the pastry dough for at least 30 minutes helps develop flaky, tender layers by allowing gluten to relax and butter to solidify.
- Master Folding Technique: The tri-fold method creates delicate, flaky pastry layers with exceptional texture and helps develop intricate, buttery networks within the dough.
- Use Ripe, Fresh Peaches: Select perfectly ripe peaches that are fragrant and slightly soft to ensure maximum sweetness and optimal flavor in your mini tarts.
- Watch Baking Time Closely: Monitor tarts carefully during the 18-22 minute baking window to achieve a consistent golden-brown color without burning the delicate pastry edges.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg