Ingredients
Scale
- 1 package of refrigerated pie crusts (2 crusts)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh peaches, sliced
- 1/4 cup peach preserves
- 1 tbsp lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crusts and cut them into circles to fit a muffin tin. Press the circles into the bottom and sides of each muffin cup.
- Bake the crusts for 10-12 minutes or until golden brown. Remove from the oven and let them cool completely.
- In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, toss the sliced peaches with lemon juice and peach preserves.
- Fill each cooled tart shell with the cream cheese mixture, smoothing it out with a spatula.
- Top each tart with the peach mixture, arranging the slices attractively.
- Refrigerate the tarts for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with fresh mint leaves if desired before serving.
Notes
- For a gluten-free version, use gluten-free pie crusts.
- Substitute peaches with other fruits like strawberries or blueberries for variety.
- These tarts can be made a day in advance; just add the fruit topping right before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg