August 1, 2023

Easy Summer Peach Tarts

Easy Summer Peach Tarts are one of our favorite warm weather desserts. I start these tarts by stirring together an easy tart dough. Then, I make a sweet peach filling and whip up some whipped cream. We like these tarts for several reasons. First of all, I like that I can make these tarts in just about one hour. Secondly, I like that I can make all the components of these tarts ahead of time. Then, I just assemble them right before serving time. Thirdly, I like that this recipe uses ingredients that I usually already have in the house. That makes this recipe inexpensive to prepare. And, lastly, we all love the buttery dough, the sweet peaches, and the fluffy whipped cream.

The Equipment I Used

An Electric Mixer- You’ll need this to make the whipped cream.
A Pastry Blender- Use this to cut the butter into the flour. You can also use your hands to do this.

The Ingredients Needed for Easy Summer Peach Tarts

Peaches- Be sure to peel the peaches and remove the pits. Cut the peaches in uniform half inch cubes.
Flour- Use all-purpose flour. I like the King Arthur brand of flour.
Butter- Your butter should be very cold for best tart dough results.
Cream Cheese- Use brick cream cheese, not whipped cream cheese.
Cream- Use heavy cream to make the whipped cream.
Cornstarch- You’ll need this to thicken the peach filling.

How I Made my Tarts

First, I made the dough. This dough is very forgiving. You can reroll it if you need to.
Next, I made the filling. Simmer the peaches until they are soft but not mushy.
Then, I made the whipped cream. Start your mixer on low, and then gradually increase the speed until the cream is light and fluffy.

If you like peaches, you need to make these Easy Summer Peach Tarts.

Easy Summer Peach Tarts

Four-inch tarts filled with a sweet peach filling and topped with homemade whipped cream.

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Prep Time 20

Cook Time 15

chilling time 30

Total Time 1 5

Course Dessert

Cuisine French

Servings four inch quiches

Calories 150 kcal

Equipment

8 four-inch tart pans with removeable bottoms
An electric mixer ( for whipping the cream)

Ingredients

1½ cups all-purpose flour (180g)
⅛ tsp. salt
2 tbsps. sugar (for the tart dough)
8 tbsp. cold unsalted butter, cut in half inch pieces (112g) (for the dough)
3 ounces cold cream cheese
¼ cup ice water
4 tbsp. unsalted butter (for the peach filling)
6 cups peeled peaches, chopped in half inch pieces
¾ cup light brown sugar
¼ tsp. kosher salt
1 tsp. cornstarch
1 cup heavy cream
1 tsp. vanilla extract
2 tsp. sugar (for the whipped cream)

Instructions

First, make the tart dough. In a large bowl, mix together the flour, sugar and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is pea sized. Pour in the ice water, stirring with a fork, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least thirty minutes.
Roll out the dough until it is very thin and cut out 8 six inch rounds. It's fine to reroll the dough as many times as you need to. Press the rounds into the tart pans, and up the sides of the pans. Prick the tart bottoms all over and then refrigerate them for fifteen minutes. Preheat the oven to 375 degrees.
Place parchment squares in each tart pan, and fill them with pie weights. Bake for fifteen minutes and then cool them to room temperature.
While the filling cools, make the whipped cream: In the bowl of an electric mixer, with the whisk attachment on start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment on to pipe on the cream.
Make the filling: In a three-quart saucepan, melt the butter on low heat. Stir in the peaches, brown sugar, cornstarch, and kosher salt. Simmer ten minutes, or until the peaches are soft. Cool to room temperature. Divide evenly among the shells. Top with the whipped cream.