Mini Peach Cream Cheese Tarts (Print Version)
# Ingredients:
01 -
3/4 cup plus 2 tablespoons all-purpose flour.
02 -
2 teaspoons granulated sugar.
03 -
1/4 teaspoon salt.
04 -
4 tablespoons cold unsalted butter, cubed or grated.
05 -
3-4 tablespoons ice water.
06 -
1/4 teaspoon white distilled vinegar.
07 -
1 tablespoon heavy cream for brushing.
08 -
Cinnamon sugar for sprinkling.
09 -
1 fresh peach, half sliced.
10 -
3-4 ounces cream cheese, room temperature.
11 -
2 tablespoons honey.
12 -
1 teaspoon lemon juice.
13 -
1/8 teaspoon ground cinnamon.
14 -
1/8 teaspoon ground ginger.
# Instructions:
01 -
Mix flour, sugar, salt, and cold butter until butter is pea-sized. Add ice water and vinegar until rough dough forms. Wrap and chill 30 minutes.
02 -
Slice peach and cream cheese. Mix honey, lemon juice, cinnamon, and ginger for drizzle.
03 -
Roll dough into rectangle, fold in thirds like letter. Repeat once. Roll into 9x9 square, cut into 4 pieces.
04 -
Fold edges of squares up. Layer cream cheese, peaches, brush with cream, sprinkle with cinnamon sugar, add honey drizzle.
05 -
Bake at 425°F for 18-22 minutes until golden brown. Cool slightly and serve warm.
# Notes:
01 -
Small batch recipe for 4 tarts.
02 -
Best eaten warm same day.
03 -
Dough can be frozen up to 3 months.
04 -
Fresh peaches recommended over canned.