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Mini Peach and Cream Cheese Tarts

Buttery mini tart shells filled with smooth cream cheese and topped with fresh baked peaches.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Tart Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter cold, cubed
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 1 egg yolk
  • 2-3 tbsp cold water
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
Peach Topping
  • 2 cups fresh peaches sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Equipment

  • Mixing bowls
  • Mini tart pan or muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and grease mini tart pan.
  2. Combine flour, sugar, and salt. Cut in butter until crumbly.
  3. Add egg yolk and cold water, mixing until dough forms.
  4. Press dough into tart molds and chill for 15 minutes.
  5. Beat cream cheese and sugar until smooth, then add egg and vanilla.
  6. Fill tart shells with cream cheese mixture.
  7. Toss peaches with sugar and lemon juice and arrange on top.
  8. Bake 22–25 minutes until set. Cool completely before serving.

Notes

Best served chilled or at room temperature.