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Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts
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Mini Peach and Cream Cheese Tarts are delightful bite-sized treats that combine ripe peaches, a rich and creamy cheese filling, and flaky buttery puff pastry. Perfect for brunch, dessert, or snacks, these tarts offer a sweet and summery balance with an irresistible presentation and simple preparation.

Ingredients

Scale

Peach Mixture

  • 2–3 fresh ripe but firm peaches, peeled and diced
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Cream Cheese Filling

  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Pastry and Finishing

  • 1 sheet puff pastry (store-bought), thawed but cold
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Peaches: Peel and dice the fresh peaches into small cubes. Toss them gently with lemon juice, sugar, and cornstarch to brighten the color and thicken slightly. Set aside to allow flavors to blend.
  2. Make the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth, creamy, and slightly thickened to hold shape inside the tart shells.
  3. Prepare the Puff Pastry: On a lightly floured surface, unroll the puff pastry sheet. Cut into small squares or circles that fit your mini tart molds or muffin tins. Gently press each piece into the molds, forming a base for the filling.
  4. Assemble the Tarts: Spoon a layer of cream cheese filling into each pastry shell, then top generously with the prepared peach mixture. Be careful not to overfill to maintain the tart shape during baking.
  5. Add Egg Wash and Bake: Brush the exposed edges of the pastry with beaten egg to achieve a glossy, golden crust. Bake the tarts in a preheated oven at 375°F (190°C) for 20-25 minutes or until pastry is puffed and golden, and the filling is bubbly.

Notes

  • Use cold puff pastry until baking for best rise and flakiness.
  • Do not overfill the tart shells to avoid sogginess or spillover.
  • Choose ripe but firm peaches to prevent mushiness when baked.
  • Chill assembled tarts for 10-15 minutes before baking to help crust set (optional).
  • Watch oven carefully towards the end to prevent over-browning.
  • Leftovers keep up to 3 days refrigerated in an airtight container.
  • Freeze assembled but unbaked tarts up to 1 month; bake from frozen adding extra time.
  • Reheat in oven at 325°F (160°C) for about 10 minutes to restore crispness.

Nutrition

Keywords: mini peach tarts, cream cheese tarts, puff pastry dessert, summer dessert, bite-sized treats, easy baking recipe

Find it online: https://marycorner.com/mini-peach-and-cream-cheese-tarts/