Mini Peach Tartlets Recipe (Easy Fresh Peach Dessert)

This Mini Peach Tartlets Recipe combines buttery homemade tart shells, a smooth vanilla cream filling, and juicy fresh peach slices to create an elegant dessert that’s surprisingly easy to make. The crisp pastry, creamy filling, and naturally sweet peaches come together beautifully, making these tartlets perfect for summer entertaining or everyday baking.

Because fresh peaches are naturally sweet and juicy, they pair perfectly with the silky cream filling. Meanwhile, the crisp tart shell adds just the right amount of texture, creating a balanced dessert that’s both light and satisfying.

Whether you’re planning a brunch, afternoon tea, bridal shower, birthday celebration, or weekend dessert, these individual peach tartlets always look impressive. Even better, they can be prepared ahead of time, making entertaining much less stressful.

In this guide, you’ll learn how to make homemade mini peach tartlets from scratch, discover helpful baking tips, find toddler-friendly variations, and learn how to store them properly for the best results.

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Prep Time 30

Cook Time 25

Total Time 1 25

Course Dessert

Cuisine American

Servings 6 mini tartlets

Calories 335 kcal

Ingredients

Tart Shell Ingredients

1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 egg yolk
2-3 tbsp ice water
Pinch of salt

Vanilla Pastry Cream Ingredients

1 ½ cups whole milk
3 egg yolks
¼ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp unsalted butter

Fresh Peach Topping

2 ripe peaches, thinly sliced
2 tbsp toasted coconut flakes (optional)
2 tbsp chopped praline or toasted pecans
Fresh mint leaves
Optional apricot jam for glazing

Instructions

Prepare the Tart Dough
First, combine the flour, powdered sugar, and salt in a mixing bowl.
Next, cut in the cold butter until the mixture resembles coarse crumbs.
Then, mix in the egg yolk and enough ice water to form a smooth dough.
Wrap the dough and refrigerate it for at least 30 minutes.
Bake the Tart Shells
Meanwhile, preheat the oven to 375°F (190°C).
Roll out the chilled dough and line the mini tart pans.
Prick the bottoms with a fork.
Then, line each shell with parchment paper and pie weights.
Bake for 15 minutes.
After that, remove the weights and bake another 8–10 minutes until golden brown.
Allow the tart shells to cool completely.
Make the Vanilla Pastry Cream
While the tart shells cool, whisk together the egg yolks, sugar, and cornstarch.
Meanwhile, heat the milk until steaming.
Gradually pour the hot milk into the egg mixture while whisking constantly.
Next, return everything to the saucepan.
Cook over medium heat until thickened.
Finally, stir in the butter and vanilla extract.
Cover the surface with plastic wrap and chill completely.
Assemble the Tartlets
Once everything has cooled, spoon the pastry cream into each tart shell.
Then, arrange the peach slices in overlapping layers.
After that, sprinkle with toasted coconut and chopped praline or pecans.
Finally, garnish with fresh mint.
If desired, brush the peaches with warmed apricot jam for a glossy finish.
Chill and Serve
Refrigerate the tartlets for at least 30 minutes before serving.
As a result, the filling firms up and the flavors blend beautifully.

Notes

Please note: The nutritional information provided is an estimate, calculated using an online nutrition calculator.

Nutritional Facts/serving (1 Tartlet):