Description
These Peaches and Cream Puff Pastry Tarts are a delightful and easy-to-make summer dessert featuring flaky puff pastry topped with a creamy cinnamon-vanilla cream cheese mixture and fresh peach slices, finished off with a sweet icing drizzle. Perfect for impressing guests or treating yourself at any cookout or gathering.
Ingredients
Peach Mixture
- 3 large ripe peaches, sliced into thin slices
- 1 tsp white granulated sugar
- 1 tsp cornstarch
Puff Pastry
- 1 (13.2 oz) sheet of Jus-Rol puff pastry (thawed)
Cream Cheese Mixture
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Egg Wash
- 1 egg, lightly beaten
- 2-3 tbsp raw (turbinado) sugar
Icing
- 1 cup powdered sugar
- 1-2 tsp milk (add as needed for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the tarts.
- Prepare Peaches: Thinly slice the peaches and in a bowl combine them with 1 teaspoon of granulated sugar and 1 teaspoon of cornstarch. Stir gently to coat the peaches evenly and set aside.
- Make Cream Cheese Mixture: In a separate bowl, whisk together the softened cream cheese, 2 tablespoons granulated sugar, cinnamon, and vanilla extract until smooth and creamy.
- Prepare Puff Pastry: Unroll the thawed puff pastry onto a large baking sheet lined with parchment paper. Using a pizza cutter or sharp knife, slice the pastry into 8 even squares for tarts. Gently separate them so they don’t touch.
- Score Pastry Edges: Score a rectangle about 1/2 inch from the edges of each puff pastry square by carefully cutting a shallow line without cutting all the way through. This allows the edges to puff up around the filling.
- Assemble Tarts: Spread approximately 1 tablespoon of the cream cheese mixture evenly inside the scored rectangle on each tart. Top with 3-4 slices of the prepared peaches.
- Apply Egg Wash and Sugar: Lightly beat an egg and brush it on the outer edges of each tart, then sprinkle raw turbinado sugar generously over the egg-washed edges for a sparkling finish.
- Bake: Bake the tarts in the preheated oven for 15-17 minutes, or until the edges turn golden brown and puffed.
- Cool: Remove the tarts from the oven and transfer them to a cooling rack. Let cool for about 10 minutes.
- Prepare Icing: While cooling, whisk together powdered sugar and milk, adding milk gradually until the icing reaches a drizzling consistency.
- Drizzle and Serve: Once the tarts are cooled, generously drizzle the icing over them. Serve and enjoy every delicious bite!
Notes
- Ensure the puff pastry is fully thawed before handling for easier slicing and shaping.
- Use ripe but firm peaches to avoid overly mushy texture after baking.
- The scored edges help the tarts to puff and create a border to hold the filling in place.
- Adjust the thickness of the icing by varying the milk quantity to your preference.
- Turbinado sugar adds a nice crunch and sparkle to the baked tart edges.
- You can substitute with other stone fruits like nectarines or plums if peaches are unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
