These Mini Peach and Cream Cheese Tarts are a sweet treat everyone will love! With a buttery crust and creamy filling topped with juicy peaches, they’re perfect for any occasion.
Making these tarts feels like a fun little art project! I love how they turn out cute and delicious. Plus, they’re great for sharing—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
Pie Crust: A refrigerated pie crust is super convenient! You could also make your own from scratch, or use puff pastry for a flakier texture. If you want a gluten-free option, look for gluten-free pie crusts available in stores.
Cream Cheese: Softened cream cheese adds a rich flavor. For a lighter version, consider using Neufchâtel cheese. If you’re dairy-free, try vegan cream cheese made from nuts or soy.
Peaches: Fresh peaches bring sweetness and work beautifully. If they’re out of season, canned peaches drained well, or even other fruits like nectarines or berries could be a delicious alternative!
Apricot Jam: This adds a lovely glaze and shine. You can substitute it with any fruit jam you like, such as peach or orange marmalade. Honey or maple syrup could work too, but these will create a different texture.
How Do You Ensure Perfectly Set Tarts?
The key to making these Mini Peach and Cream Cheese Tarts is baking them just right! Here’s how to ensure they come out perfectly every time:
- Preheat your oven to 350°F (175°C) so the tarts start baking evenly.
- When pressing the crust into the muffin tins, avoid stretching it too much; this helps keep the shape during baking.
- Don’t overfill the cream cheese mixture; leave a little space at the top for the peach slices.
- Keep an eye on them while baking. You’re looking for a golden brown crust and the filling to be set but not overcooked.
Letting them cool completely before removing from tins will help keep their shape. Enjoy these tarts—they’re a delightful treat!
tarts cool completely in the muffin pan. Once cooled, gently remove them from the tins. This helps maintain their shape and makes them easier to handle.
9. Final Touch:
If you want to add a sweet finishing touch, dust the cooled tarts with powdered sugar before serving. This adds a lovely look and a little extra sweetness!
10. Serve and Enjoy:
Your Mini Peach and Cream Cheese Tarts are ready to enjoy! Serve them at a gathering or keep them for a sweet afternoon treat. They’re sure to impress everyone!
Enjoy your fresh and delightful Mini Peach and Cream Cheese Tarts!
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Tart Shell:
- 1 sheet of refrigerated pie crust or tart dough
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Peach Topping:
- 1 cup fresh peaches, peeled and thinly sliced
- 1 tbsp lemon juice
Optional Glaze and Dusting:
- 1 tbsp apricot jam (optional, for glaze)
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and then about 20-25 minutes to bake. Total time, including cooling, is around 1 hour. Perfect for a sweet treat that’s quick and easy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s the right temperature for the tarts as soon as you’re ready to bake.
2. Prepare the Tart Shells:
Roll out the pie crust on a lightly floured surface. Then, cut the dough into small rounds big enough to fit into a mini muffin tin or tartlet pan. Press the rounds gently into the mini muffin tins to form small tart shells.
3. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat everything together until it’s smooth and creamy. This will be the delicious filling for your tarts.
4. Fill the Tart Shells:
Spoon the cream cheese mixture evenly into each of the tart shells, filling them up but not overflowing.
5. Add the Peaches:
Toss the thinly sliced peach pieces in lemon juice to avoid browning. Then, artfully arrange them on top of the cream cheese filling to make them look pretty.
6. Bake the Tarts:
Place your mini tarts in the oven and bake for about 20-25 minutes. You want the crust to be golden and the filling to be nicely set.
7. Add a Glaze (Optional):
If you’d like a little extra shine, warm the apricot jam slightly and brush it over the peach slices right after pulling the tarts from the oven.
8. Cool Down:
Let the
FAQ for Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess moisture. Keep in mind that frozen peaches may be softer, so they might not hold their shape as well when baked.
How Can I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the fridge for up to 3 days. To enjoy, simply allow them to come to room temperature or warm them slightly in the oven.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitute, try using mascarpone cheese for a creamier texture or Neufchâtel cheese for a lighter option. For a dairy-free alternative, vegan cream cheese made from nuts or soy works well too!
Can I Make These Tarts Ahead of Time?
Absolutely! You can prepare the tart shells and cream cheese filling a day in advance and then assemble and bake them right before serving for the best freshness!
