Tart Dough
In a medium mixing bowl, add the flour, sugar, salt, and butter. Begin to ‘cut’ in the butter with a pastry cutter or your fingers until the butter is about the size of peas. Note – You an also grate the cold butter and gently stir it into the flour. I find this is easier and it distributes the butter more evenly.
3/4 cup + 2 tablespoons all-purpose flour,2 teaspoons granulated sugar,1/4 teaspoon salt,4 tablespoons unsalted butter, cold
In a liquid measuring cup, add 2 tablespoons of the ice water and vinegar. Add to the dough and stir with your fingers or a fork until you have a rough dough. If the dough still seems too dry, add more ice water – 1 teaspoon at a time. Note – The dough is supposed to be rough and scrappy. You will know you have added enough water when you squeeze some of the dough in your hands and it holds together.
1/4 teaspoon white distilled vinegar,3 to 4 tablespoons ice water
Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 30 minutes.
Tart Filling
Slice the peach half into even slices – about 4 per tart. You can add more or less peach slices, depending on your preference. Reserve the other half for another recipe, smoothie, or just eat fresh.
1 fresh peach, one half cut into slices
Slice the cream cheese into 8 even, thin, slices. You can use more or less cream cheese, depending on your preference. Each mini tart will get 2 slices of cream cheese.
3-4 ounces cream cheese
Honey Drizzle
In a small mixing bowl or jar, add the lemon juice, cinnamon, and ginger. Stir. Add the honey to mixture and stir until well incorporated.
2 tablespoons honey,1 teaspoon lemon juice,1/8 teaspoon ground cinnamon,1/8 teaspoon ground ginger
Preheat the oven to 425F degrees and adjust the oven rack to the middle position.
Lightly flour your work surface. We are going to roll and fold the chilled dough twice. This will give the dough flaky layers.
Roll the dough into a rectangle. Then, fold the dough like a business letter – into thirds on op of itself. Roll and fold one more time. For the last roll, roll the dough into approximately a 9×9-inch square. Cut into 4 even pieces.
Place the cut pastry squares on your prepared baking sheet. Fold up each edge of the pastry square – about 1/4 inch. This will create a ‘wall’ around the edges of the tart. Place two slices of cream cheese in the center of each pastry square. Drizzle a little of the honey drizzle over the top of the cream cheese.
Next, evenly arrange peach slices on top of each tart. Brush the edges of the dough with the heavy cream, then sprinkle cinnamon sugar over the top of each tart – with a good amount directly on top of the dough edges. Drizzle a little more of the honey drizzle over the tarts.
1 tablespoon heavy cream,cinnamon sugar
Bake for 18 to 22 minutes, or until the tarts are golden brown. Transfer the tarts to a wire cooling rack to cool slightly. The tarts are best enjoyed warm, and the day they are baked. Drizzle even more honey drizzle over the tarts before serving. Enjoy!
RECIPE NOTES
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