Mini Peach and Cream Cheese Tarts
Delightful tarts combining fresh peaches and creamy cream cheese, perfect for summer gatherings or a sweet snack.
Ingredients
Tart Base
- 1 batch Homemade puff pastry Make sure the puff pastry is chilled before rolling out.
Filling and Topping
- 4 medium Freshly sliced peaches Use ripe, but not overripe, peaches for the best flavor.
- 8 oz Cream cheese slices Spread a layer on the bottom of each tart.
- 1 tsp Cinnamon For the glaze.
- 1 tbsp Lemon juice For the glaze.
- 2 tbsp Honey For the glaze.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the homemade puff pastry and cut it into circles to fit your tart pans.
- Press the pastry into the pans and bake until golden brown according to your pastry recipe.
- While the tarts are baking, prepare the glaze by combining cinnamon, lemon juice, and honey in a small saucepan over low heat, stirring until smooth.
Assembly
- Once the tarts are baked and cooled, spread a layer of cream cheese on the bottom of each tart.
- Top with freshly sliced peaches and drizzle with the cinnamon honey glaze.
Serving
- Serve immediately warm or at room temperature. Garnish with fresh mint leaves if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For longer storage, freeze the baked tarts (without peaches and glaze) and add those fresh before serving.