Peach & Cream Tarts (Print Version)
# Ingredients:
→ Pastry Dough
01 -
1 tablespoon heavy cream for brushing
02 -
3-4 tablespoons ice water
03 -
4 tablespoons cubed or grated cold unsalted butter
04 -
2 teaspoons white sugar
05 -
3/4 cup plus 2 tablespoons plain flour
06 -
1/4 teaspoon salt
07 -
1/4 teaspoon distilled white vinegar
08 -
Cinnamon sugar to sprinkle on top
→ Filling
09 -
A ripe peach, sliced in half
10 -
3-4 ounces softened cream cheese
→ Honey Topping
11 -
2 tablespoons honey
12 -
1 teaspoon freshly squeezed lemon juice
13 -
1/8 teaspoon ginger powder
14 -
1/8 teaspoon cinnamon powder
# Instructions:
01 -
Blend the flour, sugar, salt, and butter until small lumps form. Mix vinegar into the cold water and stir into flour until the dough just holds. Wrap up and refrigerate for half an hour.
02 -
Cut peach halves into 4 slices each. Slice cream cheese into 8 thin sections to use two for each tart.
03 -
Whisk together the honey, lemon juice, ginger, and cinnamon until smooth.
04 -
Roll out, fold like a business letter twice, then roll again into a 9x9-inch square. Cut into four even squares and tuck up the sides.
05 -
Set cream cheese slices on each dough square, spoon over some honey mixture, and place peach slices on top. Brush sides with cream and sprinkle cinnamon sugar.
06 -
Bake in a 425°F oven for about 18–22 minutes until deeply golden. Let cool a little before serving, and drizzle with extra honey if you'd like.
# Notes:
01 -
Makes flaky, buttery pastries topped with fresh peaches, cream cheese, and a warm honey spiced topping.
02 -
Double the batch if you'd like. Unused dough can stay frozen up to 3 months.
03 -
These taste best fresh and slightly warm!