Description
Mini Peach and Cream Cheese Tarts are a delightful dessert featuring buttery, flaky tart shells filled with smooth, sweetened cream cheese and topped with juicy peach slices. Perfect for parties, family gatherings, or a sweet treat, these tarts balance creamy and fruity flavors in a portable, bite-sized form.
Ingredients
Scale
Tart Shells
- 1 package refrigerated pie crusts (or homemade pie dough)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Topping
- 1 can peach slices in syrup, drained (or fresh peaches, sliced)
- 1 tablespoon peach preserves or apricot jam (optional, for glazing)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the tart shells.
- Prepare Tart Shells: Roll out the pie crust and cut into circles sized to fit mini tart pans or a muffin tin. Press the dough into the pans to form tart shells.
- Bake Tart Shells: Bake the tart shells for 10-12 minutes until they become golden brown and crisp. Remove from the oven and allow to cool completely.
- Make Cream Cheese Filling: While the crusts cool, beat softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon together until smooth and creamy.
- Fill Tart Shells: Spoon a generous amount of the cream cheese mixture into each cooled tart shell.
- Add Peach Slices: Arrange peach slices neatly on top of the cream cheese filling. Fresh or canned peaches both work well.
- Glaze (Optional): Warm peach preserves or apricot jam briefly in the microwave, then drizzle over the peaches to create a glossy, attractive finish.
- Chill Before Serving: Refrigerate the assembled tarts for at least 1 hour to allow flavors to meld and the filling to firm up before serving.
Notes
- You can use fresh peaches during peach season for the best flavor and texture.
- Store leftover tarts in an airtight container in the refrigerator for up to 2 days for optimal freshness.
- For a gluten-free version, substitute with gluten-free tart shells.
- To avoid soggy crusts, drain canned peaches well and assemble tarts shortly before serving if possible.
- Softening the cream cheese before mixing ensures a smooth filling without lumps.
