Summer Peach & Cream Cheese Tarts (Print Version)
# Ingredients:
→ Tart Dough
01 -
¾ cup plus 2 tablespoons all-purpose flour
02 -
2 teaspoons granulated sugar
03 -
¼ teaspoon salt
04 -
4 tablespoons cold unsalted butter, cubed or grated
05 -
3-4 tablespoons ice water
06 -
¼ teaspoon white distilled vinegar
07 -
1 tablespoon heavy cream for brushing
08 -
Cinnamon sugar for sprinkling
→ Filling
09 -
1 fresh peach, half sliced
10 -
3-4 ounces cream cheese, room temperature
→ Honey Drizzle
11 -
2 tablespoons honey
12 -
1 teaspoon lemon juice
13 -
⅛ teaspoon ground cinnamon
14 -
⅛ teaspoon ground ginger
# Instructions:
01 -
Cut cold butter into flour mixture until pea-sized. Add ice water with vinegar until dough forms. Wrap and chill 30 minutes.
02 -
Roll dough into rectangle, fold into thirds. Repeat once more. Finally roll into 9x9-inch square and cut into 4 pieces.
03 -
Slice peach and cream cheese. Mix honey drizzle ingredients in small bowl.
04 -
Fold up edges of each square. Layer with cream cheese, honey drizzle, and peach slices. Brush edges with cream and sprinkle with cinnamon sugar.
05 -
Bake at 425°F for 18-22 minutes until golden brown. Cool slightly on wire rack.
06 -
Drizzle with remaining honey mixture and serve warm.
# Notes:
01 -
Small batch recipe that can be doubled
02 -
Best served warm same day as baking
03 -
Dough can be frozen up to 3 months