Ingredients
- 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
Instructions
- Make the crust: Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Mix egg yolk, vanilla, and 1 tablespoon milk, then stir into dough. Add second tablespoon of milk if needed. Wrap and chill dough for at least 1 hour.
- Shape and bake: Divide dough into four portions and press into mini tart pans. Chill again for 30 minutes. Bake at 375°F (190°C) for 18–22 minutes or until golden. Cool completely before removing from pans.
- Prepare filling: Beat cream cheese, powdered sugar, vanilla, and salt until smooth. Gradually mix in heavy cream, then beat on high until fluffy with stiff peaks. Chill until ready to use.
- Assemble tartlets: Fill cooled tart shells with cream filling. Top with fresh peach slices. Brush with warm apricot jam for a glossy finish.
Notes
- Swap peaches for nectarines, plums, or berries.
- Add melted white chocolate to filling for a twist.
- Use peach or raspberry jam instead of apricot.
- Store tart dough or baked shells ahead of time.
- Assemble tartlets the same day you plan to serve for best results.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartlet
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
