Mini Peach Cream Tarts (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 tablespoon heavy cream for brushing
02 -
2 teaspoons granulated sugar
03 -
3-4 tablespoons ice water
04 -
4 tablespoons chilled unsalted butter, cubed or shredded
05 -
1/4 teaspoon white vinegar
06 -
1/4 teaspoon salt
07 -
Cinnamon sugar for topping
08 -
3/4 cup and 2 tablespoons plain flour
→ Middle Layer
09 -
1 ripe peach, half cut into slices
10 -
3-4 ounces soft cream cheese
→ Sweet Topping
11 -
1 teaspoon freshly squeezed lemon juice
12 -
2 tablespoons honey
13 -
1/8 teaspoon powdered cinnamon
14 -
1/8 teaspoon powdered ginger
# Instructions:
01 -
Stir together flour, sugar, salt with cold butter until butter forms small chunks. Mix vinegar into ice water, gradually add to form dough. Wrap up and chill for half an hour.
02 -
Slice the peach half into four pieces per tart. Cut cream cheese into eight thin slices, using two for each tart.
03 -
Whisk honey, lemon juice, cinnamon, and ginger till smooth and blended.
04 -
Roll dough flat, fold into thirds like a letter. Repeat once, then roll to a 9x9-inch square. Slice into four parts and curl up edges of each piece.
05 -
Lay cream cheese in the center of each pastry, pour honey mix over, then set peach slices on top. Brush the edges with cream and sprinkle cinnamon sugar.
06 -
Place in 425°F oven and bake for 18-22 minutes till golden. Let cool a little and serve while warm with more honey drizzle if you'd like.
# Notes:
01 -
This makes a few flaky mini pastries stuffed with sweet peach slices and cream cheese, topped with spiced honey.
02 -
Double up the quantities if needed! Dough can stay in the freezer up to 3 months.
03 -
You'll enjoy these best fresh and slightly warm on baking day.