Description
Silky cream cheese nestles in buttery pastry, crowned with juicy peach slices in these delightful mini tarts. Summer’s sweet essence comes alive with each delicate bite, inviting you to savor pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 3.5 ounces (100 grams) all-purpose flour
- 3 to 4 ounces (85 to 113 grams) cream cheese
- 1 fresh peach, half cut into slices
Fats and Liquids:
- 4 tablespoons (57 grams) unsalted butter, cold and cut into cubes or grated
- 2 tablespoons honey
- 1 tablespoon heavy cream for brushing dough
- 1 teaspoon lemon juice
- ¼ teaspoon white distilled vinegar
- 3 to 4 tablespoons ice water
Spices and Additional Ingredients:
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Cinnamon sugar for sprinkling dough
Instructions
- Create a versatile pastry dough by combining all-purpose flour, granulated sugar, salt, and chilled unsalted butter in a medium mixing bowl, using fingertips to blend until the mixture resembles coarse, uneven crumbs.
- Whisk together of ice-cold water and white vinegar in a small measuring cup, then gradually incorporate this liquid into the flour mixture, stirring until a rough, slightly sticky dough forms.
- Gently knead the dough into a compact ball, then flatten into a thin disc, wrapping securely in plastic wrap and refrigerating for a minimum of 30 minutes to allow gluten to relax and butter to firm.
- Position an oven rack in the center and preheat to 425°F (218°C), ensuring even heat distribution.
- Dust a clean work surface with flour, then roll out the chilled dough into a rectangular shape, performing a precise tri-fold technique by folding the dough like a business letter, rotating 90 degrees, and repeating the process.
- Continue rolling the folded dough until achieving a 9×9-inch (23×23 centimeters) square, then carefully divide into four equal smaller pastry squares.
- Transfer the pastry squares onto a baking sheet, delicately crimping each edge approximately ¼ inch (0.6 centimeters) high to create a rustic border.
- Place two generous slices of cream cheese in the center of each pastry square, then drizzle with golden honey for added sweetness.
- Artfully arrange fresh peach slices atop the cream cheese, ensuring even coverage and visual appeal.
- Gently brush heavy cream along the pastry edges, then generously sprinkle a mixture of ground cinnamon and granulated sugar over the entire surface.
- Bake the mini tarts for 18-22 minutes, rotating the baking sheet midway to ensure uniform golden-brown coloration and crisp edges.
- Remove from the oven and allow the tarts to cool slightly on a wire rack, finishing with an additional drizzle of honey just before serving warm for maximum flavor and presentation.
Notes
- Dough preparation requires precision, blending cold butter into flour creates a flaky foundation for these delightful mini tarts.
- Chilling the dough allows gluten to relax, ensuring a tender, melt-in-your-mouth pastry texture that elevates the entire dessert experience.
- Folding techniques mimic traditional laminated pastry methods, introducing subtle layers that contribute to a complex, rich mouthfeel.
- Strategic placement of cream cheese and peaches transforms simple ingredients into an elegant, rustic dessert with minimal kitchen effort.
- Honey and cinnamon sugar drizzle add warmth and depth, balancing the fresh peaches with a luxurious sweet-spiced dimension.
- Serving these tarts slightly warm guarantees maximum flavor absorption and provides a restaurant-quality presentation that impresses guests effortlessly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg