Peach Cream Cheese Tarts (Print Version)

# Ingredients:

01 - All-purpose flour (3/4 cup plus 2 tablespoons).
02 - Granulated sugar (2 teaspoons).
03 - Salt (1/4 teaspoon).
04 - Cold unsalted butter, cubed (4 tablespoons).
05 - Ice water (3-4 tablespoons).
06 - White vinegar (1/4 teaspoon).
07 - Heavy cream for brushing.
08 - Cinnamon sugar for sprinkling.
09 - Fresh peach, half sliced.
10 - Cream cheese (3-4 ounces).
11 - Honey (2 tablespoons).
12 - Lemon juice (1 teaspoon).
13 - Ground cinnamon (1/8 teaspoon).
14 - Ground ginger (1/8 teaspoon).

# Instructions:

01 - Mix flour, sugar, salt and cold butter. Cut butter in until pea-sized. Add water and vinegar until dough forms.
02 - Shape into a disk, wrap in plastic, and chill 30 minutes.
03 - Slice half peach into 16 pieces. Cut cream cheese into 8 thin slices.
04 - Mix honey, lemon juice, cinnamon and ginger in a bowl.
05 - Roll and fold dough twice. Cut into 4 squares. Fold up edges to make borders.
06 - Put cream cheese and peaches in each tart. Brush edges with cream. Sprinkle with cinnamon sugar.
07 - Bake at 425°F for 18-22 minutes until golden. Drizzle with honey glaze.

# Notes:

01 - Best eaten warm same day they're made.
02 - Can freeze dough up to 3 months.
03 - Fresh peaches work better than canned.

Back