These Easy Mini Peach and Cream Cheese Tarts are little bites of sunshine! With a creamy filling and sweet peach slices on top, they’re perfect for any gathering.
I love how quick and simple they are to whip up. Just fill the crusts, top with peaches, and enjoy. Watch them disappear faster than you can say “tart”! 🍑
Key Ingredients & Substitutions
Mini Tart Shells: These are super convenient! If you’re feeling adventurous, you can make your own using a simple pie dough. You could also use phyllo dough for a flakier texture. Just cut into circles and fit them into muffin tins.
Cream Cheese: To keep things light, you can swap in Neufchâtel cheese, which has less fat but similar taste. For a dairy-free option, try a vegan cream cheese or cashew cream if you’re looking for something different.
Peaches: Fresh peaches are lovely, but you can use canned peaches in light syrup when they’re out of season. Just drain them well. For a twist, consider using other fruits like strawberries or berries!
Sour Cream/Heavy Cream: The sour cream adds tanginess. If you don’t have it, Greek yogurt is a great alternative. For the heavy cream, you can use coconut cream for a dairy-free dessert.
How Do You Get That Perfectly Caramelized Peach Topping?
Caramelizing the peaches enhances their sweetness and adds a beautiful glaze. Here’s how to do it right:
- Start over medium heat to melt the butter thoroughly before adding the sugar.
- Keep the peach slices in a single layer in the skillet to cook evenly.
- Stir gently so the peaches don’t break apart; sauté them for just 3-5 minutes until they’re tender.
Letting them caramelize slightly will bring out the richest flavor. If you like, drizzle with a bit of honey for extra sweetness!
Easy Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For The Tarts:
- 1 package refrigerated mini tart shells (or homemade mini tart crusts)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream (optional for creamier texture)
- 2 large ripe peaches, peeled, pitted, and sliced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp lemon juice
- Optional: apricot jam for glaze
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 15-18 minutes for baking, for a total of around 35-40 minutes. Plus, you’ll want to let the tarts cool down a bit before serving. Perfect for a quick and delicious dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). If you’re using refrigerated mini tart shells, arrange them on a baking sheet so they are ready to fill.
2. Make the Cream Cheese Filling:
In a medium-sized bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or a sturdy spoon to beat the mixture until it’s smooth and creamy. If you want a richer filling, you can fold in sour cream or heavy cream at this point.
3. Fill the Tart Shells:
Evenly spoon the creamy mixture into each mini tart shell, filling them generously but not overflowing them. Get ready for those luscious peaches on top!
4. Sauté the Peaches:
In a skillet over medium heat, melt the butter. Once melted, add the brown sugar and lemon juice, stirring until everything is combined. Gently add in the peach slices and sauté for about 3-5 minutes until the peaches become tender and caramelized, giving them a beautiful shine.
5. Assemble Your Tarts:
Take those delicious sautéed peaches and arrange 2-3 slices on top of the cream cheese filling in each tart. It’s looking tasty already!
6. Bake to Perfection:
Place the tarts in the preheated oven and bake for 15-18 minutes. Keep an eye on them until the crust is golden-brown and the filling has set firm.
7. Optional Glaze:
If you’d like some extra shine on your peaches, warm a bit of apricot jam in the microwave for a few seconds until it’s gooey. Brush it lightly over the peach slices for a delightful glaze that looks as good as it tastes!
8. Let Cool and Enjoy:
After baking, allow the tarts to cool slightly. Then serve them up to your friends and family. Watch these mini peach and cream cheese tarts disappear!
FAQ for Easy Mini Peach and Cream Cheese Tarts
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! You can use frozen peaches, but make sure to thaw them completely and drain any excess moisture before sautéing. This will help prevent the tarts from becoming soggy.
How Can I Store Leftover Tarts?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, try to eat them on the same day, but if you must refrigerate, simply reheat briefly in the oven before serving!
What Can I Substitute for the Cream Cheese?
If you’re looking for a lighter option, you can substitute Neufchâtel cheese, which has less fat but a similar taste. For a dairy-free alternative, try a vegan cream cheese or a blend of cashew cream and maple syrup for sweetness!
Can I Make These Tarts Ahead of Time?
Yes! You can prepare the tarts a day ahead by filling the tart shells with the cream cheese mixture and covering them tightly in the fridge. Just add the sautéed peaches on top and bake just before serving to enjoy them fresh and warm!
