These fresh peach tartlets are a delightful blend of buttery tart crusts, creamy filling, and juicy sliced peaches glazed to perfection. They’re light, elegant, and bursting with summer flavor—perfect for any gathering or an indulgent moment at home

Fresh Peach Tartlets

Why I’ll Love This Recipe

I love how these tartlets bring together a crisp, tender crust with a silky filling and fresh peaches on top. The glossy glaze adds just the right touch of sweetness and shine. What really makes me enjoy this recipe is how easy it is to prepare in stages—crusts and filling ahead of time, and then quick assembly before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1 teaspoon vanilla extract
1–2 tablespoons milk

For the filling:
6 oz cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup cold heavy cream

For topping:
1–2 fresh peaches, thinly sliced
1–2 tablespoons apricot jam, warmed with a splash of water

Directions

Make the crust: I start by mixing the flour, sugar, and salt in a bowl. Then I cut in the cold butter until it looks like coarse crumbs. I mix the egg yolk, vanilla, and one tablespoon of milk and stir that into the dough. If needed, I add the second tablespoon of milk. Once the dough holds together, I wrap it and chill it for at least one hour.
Shape and bake the crusts: I divide the chilled dough into four portions and press each one into a mini tart pan. After chilling them again for 30 minutes, I bake the shells at 375°F (190°C) for about 18–22 minutes, or until they turn golden. I let them cool completely before removing from the pans.
Prepare the filling: I beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth. Then I slowly pour in the heavy cream while mixing on low, and increase the speed to high until the mixture becomes fluffy and forms stiff peaks. I keep this chilled until I’m ready to fill the tarts.
Assemble the tartlets: I fill the cooled tart shells with the cream filling, then arrange fresh peach slices over the top. I gently brush the peaches with warm apricot jam for that beautiful glossy finish.

Servings and timing

Servings: Makes 4 tartlets
Prep time: 20 minutes
Chill time: 1 hour for dough, 30 minutes for shells
Bake time: 18–22 minutes
Cooling time: About 1 hour
Total time: Around 3 hours (with chilling and cooling)

Variations

I sometimes use nectarines, plums, or even berries instead of peaches—any soft, juicy fruit works well here.
For a chocolate twist, I mix a little melted white chocolate into the cream cheese filling.
I also swap the apricot jam for peach or raspberry jam, depending on what I have.

storage/reheating

Crust dough: I keep it in the fridge for up to 3 days or freeze it for a few months.
Baked crusts: These last at room temperature for 2–3 days or in the fridge for up to 5 days.
Filling: I make the filling ahead and store it in the fridge for up to 3 days.
Assembled tartlets: Once filled and topped with peaches, I keep them in the fridge and enjoy them within 2–3 days. I always add the peaches and glaze the same day I plan to serve them.

FAQs

Can I use store-bought tart shells?

Yes, when I’m short on time, I grab pre-made tart shells and just focus on the filling and topping.

Can I make these ahead of time?

Absolutely. I often make the crust and filling a day or two ahead, then assemble everything just before serving for the best texture and flavor.

What can I use if I don’t have apricot jam?

I’ve used peach jam, apple jelly, and even honey mixed with a little warm water for a glaze. Anything mild and sweet works well.

Can I make these tartlets gluten-free?

Yes, I replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum, and the results are just as delicious.

How do I keep the peaches from browning?

I always slice the peaches right before assembling and brush them with the warm jam quickly. The glaze helps seal in their color and moisture.

Conclusion

These fresh peach tartlets are a seasonal favorite I come back to every year. The balance of textures and flavors makes each bite feel special, and I love how they look as beautiful as they taste. They’re surprisingly simple to put together and always impress guests—or just me, when I want a sweet reward.