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Mini Peaches & Cream Rustic Tarts


  • Author: Stephanie Pass
  • Yield: 6 mini rustic tarts 1x

Ingredients

Scale
  • 23 large ripe peaches
  • 2 refrigerator pie crusts
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powder sugar
  • 2 tablespoons cream

Instructions

  1. Preheat oven to 425 F degrees.
  2. Peel and slice the peaches.
  3. Combine cream cheese and powdered sugar until smooth.
  4. Cut 6 inch circles from two refrigerator pie crusts.
  5. Add 1-2 tablespoons of cream cheese mixture to the center of each 6-in pie crust. Spread it out about 2 inches in diameter.
  6. Add 4-5 slices of peaches.
  7. Fold pie edges around the peaches.
  8. Brush the pie crust with whipping cream.
  9. Bake for 15 minutes or until golden brown.
  10. Allow to cool for 10-15 minutes.
  11. Serve with a dash of cinnamon.
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