Pin it
This rustic peach mini tart recipe transforms simple ingredients into an elegant dessert that highlights summer's sweetest fruit. The combination of flaky pastry with juicy peaches creates a delightful contrast that never fails to impress guests while being surprisingly easy to prepare.
I first made these tarts for a summer garden party when peaches were at their peak ripeness. The scent of almond and peaches filled my kitchen and instantly transported me back to my grandmother's orchard where we'd pick fruit together each summer.
Ingredients
- All purpose flour: Provides structure to the pastry crust while keeping it tender
- Kosher salt: Enhances all the flavors without making the tarts taste salty
- Sugar: Balances the natural tartness of the peaches
- Vegetable oil and olive oil: Create a perfectly flaky crust without the fuss of cutting in butter
- Whole milk: Adds richness to the dough
- Almond extract: Complements the natural flavors of peaches beautifully
- Cold unsalted butter: Creates steam pockets for flakiness
- Puff pastry: Offers a quick alternative for an extra flaky base
- Eggs: Create a golden shine on the crust when brushed before baking
- Turbinado sugar: Adds a delightful crunch and caramelized sweetness
- Fresh peaches: Should be ripe but still firm for the best flavor and texture
- Lemon juice and zest: Brighten the filling and prevent browning
- Heavy cream and mascarpone cheese: Create an irresistibly rich filling
Step-by-Step Instructions
- Prepare The Crust:
- Begin by combining 1 1/2 cups plus 2 tablespoons of all purpose flour, 3/4 teaspoon kosher salt, and 3/4 cup plus 1 teaspoon sugar in a large bowl. Whisk these dry ingredients thoroughly to ensure even distribution. In a separate bowl, combine 1/4 cup vegetable oil, 1/4 cup mild olive oil, 2 tablespoons whole milk, and 1/2 teaspoon almond extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Add 2 tablespoons of cold, unsalted butter by grating it directly into the dough for even distribution. Handle the dough minimally to keep it tender.
- Prepare The Pastry:
- Preheat your oven to 400°F with a rack in the middle position. If using puff pastry instead of homemade dough, roll it out on a lightly floured surface until it's approximately 1/8 inch thick. Use a cookie cutter or drinking glass to cut circles slightly larger than your muffin tin cups. Gently press each circle into the cups, ensuring there are no air pockets or tears in the dough. The edges should slightly overlap the top of each cup.
- Create The Egg Wash:
- In a small bowl, thoroughly beat one egg with one tablespoon of water until completely combined. Using a pastry brush, apply a thin, even coat of this egg wash to the exposed edges of each tart shell. The proteins in the egg will create that beautiful golden brown color during baking. Immediately sprinkle each brushed edge with turbinado sugar, which will adhere to the wash and create a sweet, crunchy contrast.
- Mix The Filling:
- In a medium bowl, combine freshly diced peaches with 1/4 cup granulated sugar, making sure each piece is coated. The sugar will begin drawing out the peach juices, creating a natural syrup. Add 1 teaspoon of fresh lemon juice and 2 teaspoons of lemon zest, stirring gently. The acid brightens the flavor and prevents oxidation. Add 1 teaspoon of almond extract, which enhances the natural sweetness of peaches. Fold in 3/4 cup heavy cream and 6 ounces of mascarpone cheese until just combined but still with visible texture. The mixture should be thick enough to mound in the center of each tart.
- Fill And Bake:
- Spoon the peach filling into each prepared tart shell, filling them almost to the top but leaving a small border around the edge to allow for expansion during baking. Place the filled muffin tin on a baking sheet to catch any potential overflow. Bake in the preheated oven for 17 to 19 minutes, until the crust is golden brown and the filling is bubbling slightly at the edges. The centers should still have a slight jiggle when gently shaken.
Pin it
The first time I served these mini peach tarts, my father who rarely comments on desserts took one bite and immediately asked for the recipe. He said it reminded him of the peach trees we had in our backyard when I was growing up. Now whenever peaches are in season, these tarts make a mandatory appearance at our family gatherings.
Seasonal Fruit Variations
While peaches create a stunning summer dessert, this versatile recipe works beautifully with other seasonal fruits. For spring, try strawberries mixed with a touch of balsamic vinegar instead of lemon juice. Fall calls for thinly sliced apples or pears with a sprinkle of cinnamon and nutmeg. Winter citrus like blood oranges or tangerines create a bright counterpoint to heavy winter meals when used in these tarts. The key is adjusting the sugar level based on the natural sweetness of your chosen fruit.
Make Ahead Options
These tarts truly shine when entertaining because they can be prepared in stages. The dough can be made up to three days in advance and stored tightly wrapped in the refrigerator. The fruit filling can be mixed the morning of your event, though wait to add the dairy until just before filling the tarts. Completely baked tarts will keep at room temperature for up to 8 hours before serving, making them perfect for brunch or dinner parties where advance preparation is key.
Serving Suggestions
These peach tarts reach their full potential when served slightly warm with a small scoop of vanilla bean ice cream slowly melting on top. For a more sophisticated presentation, dust with powdered sugar and add a sprig of fresh mint. A drizzle of honey or maple syrup just before serving adds a beautiful gloss and extra dimension of flavor. Consider serving with a dessert wine like Sauternes or Moscato d'Asti which complement the peach flavors perfectly.
Pin it
Create these delightful peach tarts to make any occasion feel special and memorable.
Frequently Asked Questions
- → Can I use canned peaches instead of fresh?
Yes, you can substitute canned peaches if fresh aren't available. Just make sure to drain them well and pat dry to prevent excess moisture from making the pastry soggy. You may want to reduce the added sugar slightly since canned peaches are often packed in syrup.
- → What can I substitute for mascarpone cheese?
If mascarpone isn't available, you can use a mixture of cream cheese with a touch of heavy cream as a substitute. The texture will be slightly different but still delicious. Ricotta cheese (strained to remove excess moisture) is another good alternative.
- → Can these mini tarts be made ahead of time?
Yes! You can prepare the pastry shells and filling separately up to a day in advance. Store the shells at room temperature and the filling in the refrigerator. Assemble and bake just before serving for the best results, or bake completely and reheat at 350°F for 5-7 minutes.
- → What other fruits work well in these tarts?
These tarts are versatile and work beautifully with many fruits. Try substituting berries, plums, apples, or pears depending on the season. You may need to adjust the sugar and cooking time slightly based on the fruit's natural sweetness and moisture content.
- → How do I know when the tarts are done baking?
The tarts are ready when the pastry is puffed and golden brown around the edges, and the filling has set but still maintains a slight jiggle in the center. The specified 17-19 minutes at 400°F works for standard mini tart pans, but keep an eye on them as oven temperatures can vary.
- → Can I freeze these peach mini tarts?
Yes, these tarts freeze well after baking. Allow them to cool completely, then place in an airtight container separated by parchment paper. Freeze for up to 1 month. Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes to restore crispness.