Ingredients
Equipment
Method
Bake and cool the tart shells
- Preheat the oven to 350°F, then bake the mini phyllo tart shells for 5 minutes until lightly crisped. Transfer to a rack and cool completely.
Make the cream cheese filling
- Beat the cream cheese with powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy, pausing to scrape the bowl as needed. Stop when the filling holds a thick, spreadable consistency.
- Fit a piping bag (or zip-lock bag with a corner snipped) for easy filling. Keep the tip ready for portioning.
Assemble the mini tarts
- Pipe a generous swirl of cream cheese filling into each cooled tart shell. Fill level with the shell edges for a neat dome.
- Top each tart with one or two thin peach slices, pressing gently into the cream cheese. Arrange slices so they look like a single glossy cap.
- Whisk peach jam with warm water until pourable, then brush or drizzle over each tart for a glossy sheen. Use just enough to lightly coat the fruit.
Chill and serve
- Refrigerate the tarts for 30 minutes to set the topping. Chill until the glaze looks set and the filling feels firm.
- Garnish with fresh thyme sprigs just before serving. Add a light finishing touch so the herbs stay bright.
Notes
For the cleanest tart structure, use softened cream cheese and pipe while it’s still fluffy—if it feels stiff, let it sit at room temperature 5 minutes. Store assembled tarts in the refrigerator up to 2 days; for best texture, add thyme right before serving. These freeze poorly because the peaches and phyllo texture can soften after thawing. For a dairy-light option, use a plant-based cream cheese that’s labeled “softened/spreadable” and proceed the same way.