These Easy Mini Peach and Cream Cheese Tarts are a sweet treat you won’t want to miss! With a flaky crust and creamy filling, they’re perfect for any occasion.
Honestly, who can resist peaches and cream? These tiny tarts are great for gatherings, plus they’re super easy to whip up. I love serving them fresh—perfect for sharing or keeping all to myself! 😄
Key Ingredients & Substitutions
Puff Pastry: The star of these tarts! You can usually find it in the frozen section. If you can’t find puff pastry, try using phyllo dough for a flakier texture or a store-bought pie crust for an easy alternative. Just cut it to fit your tart size!
Cream Cheese: This brings a lovely richness. I prefer full-fat cream cheese for best flavor, but you can use reduced-fat if you’re looking to cut calories. Neufchâtel cheese is also a tasty substitute that works well here.
Peaches: Fresh peaches are my favorite, especially in peach season. If fresh peaches aren’t available, canned peaches in juice (not syrup) work nicely too. Drain them well to avoid sogginess. You can also replace peaches with berries or nectarines for a different twist!
Apricot Jam: This adds a nice glaze to the tarts but can be swapped with any fruit jam or even honey if you prefer something less sweet.
How Do You Ensure the Puff Pastry is Perfectly Puffed?
Getting that beautiful puffed effect is key! Here’s what you need to do:
- Make sure your puff pastry is well-thawed but still cold. Cold pastry puffs better in the oven.
- When cutting the pastry, don’t cut all the way through; make a shallow score about 1/2 inch from the edge of each square. This helps create a nice border that puffs up.
- Bake your tarts on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Avoid overcrowding on the baking sheet; give them space to expand.
Follow these tips, and your mini tarts will come out looking just right! Enjoy making them! 😊
How to Make Easy Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
- 1 sheet refrigerated puff pastry (thawed)
- 4 oz (115g) cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh or canned peach slices (if canned, drained)
- 1 teaspoon lemon juice (optional, for fresh peaches)
- 1 tablespoon apricot jam (optional, for glaze)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 15-20 minutes to bake. Altogether, you’ll need about 30-35 minutes to whip up these tasty treats, plus a little time for cooling before serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, line a baking sheet with some parchment paper to keep your tarts from sticking.
2. Get the Puff Pastry Ready:
Roll out your thawed puff pastry on a lightly floured surface. Cut it into small squares, about 3×3 inches each. This is what will hold your delicious filling!
3. Assemble the Pastry Squares:
Now, take those pastry squares and place them onto the lined baking sheet. Make sure there’s enough space between each square for them to puff up nicely in the oven.
4. Make the Cream Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a fork or hand mixer to blend them until you have a smooth and creamy mixture.
5. Fill the Pastry Squares:
Spoon about 1 tablespoon of the cream cheese mixture into the center of each puff pastry square. Be generous, but leave a little border around the edges so they can puff up beautifully!
6. Add the Peaches:
Next, take your peach slices and arrange them on top of the cream cheese filling. Press them down gently, so they stick to the cream cheese.
7. Optional Lemon Juice:
If you’re using fresh peaches, give them a light toss in lemon juice before placing them on the tarts. This helps to keep them from browning and adds a bit of zing!
8. Bake the Tarts:
Time to bake! Pop your tarts in the oven and bake them for about 15-20 minutes, or until the pastry is puffed and golden brown. Your kitchen will smell heavenly!
9. Optional Glaze:
If you want a pretty finish, warm the apricot jam slightly and brush it over the peaches as a shiny glaze once they’re out of the oven.
10. Cool and Dust:
Remove the tarts from the oven and let them cool slightly. Before serving, feel free to dust them with powdered sugar if you’re feeling fancy!
11. Enjoy:
Serve your mini peach and cream cheese tarts warm or at room temperature. They’re perfect for a snack, dessert, or a lovely addition to any gathering!
Enjoy your delicious mini peach and cream cheese tarts! 😊
FAQ for Easy Mini Peach and Cream Cheese Tarts
Can I Use Other Fruits Besides Peaches?
Absolutely! You can substitute peaches with other fruits such as berries, nectarines, or even apples. Just make sure to adjust the sugar according to the sweetness of the fruit you choose.
How Do I Store Leftover Tarts?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To enjoy them later, simply reheat in the oven for a few minutes to refresh the pastry.
Can I Make the Cream Cheese Filling in Advance?
Yes, you can prepare the cream cheese mixture a day ahead. Just store it in the fridge in an airtight container. When ready to use, give it a quick stir to bring it back to a smooth consistency.
What Should I Do if My Puff Pastry Doesn’t Puff Up?
If your puff pastry doesn’t puff up as expected, make sure it was cold when it went into the oven. Also, ensure you didn’t overcrowd the baking sheet, as this can prevent proper air circulation. Scoring the edges to create a border can also help them rise better!
