Mini Peach Balsamic Tarts
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There’s something special about peaches when they’re just ripe enough — sweet, fragrant, and full of juice.
These Mini Peach Balsamic Tarts are simple but beautiful. A buttery crust, tender peaches, and a splash of Peach Balsamic Vinegar that deepens the flavor without overpowering it. The balsamic doesn’t make them tangy — it simply enhances the natural sweetness of the fruit.
I love making these in individual portions. They feel thoughtful and elegant, but they’re surprisingly easy. A little dusting of powdered sugar and a sprig of mint on top, and they’re ready for the table.
This is the kind of dessert that feels like summer — light, fresh, and just sweet enough.
Mini Peach Balsamic Tarts
Rated 5.0 stars by 1 users
Category
Desserts
Author:
https://shopevoo.com
Servings
Makes 6 Mini Tarts
Prep Time
30 minutes
Buttery mini tart shells filled with fresh peaches tossed in Peach Balsamic Vinegar for a lightly sweet and elegant summer dessert.
Ingredients
For the crust
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1¼ cups all-purpose flour
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1 tbsp sugar
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½ tsp salt
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½ cup cold unsalted butter, cubed
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3–4 tbsp ice water
For the filling
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3–4 ripe peaches, thinly sliced
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2 tbsp sugar
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1 tsp cornstarch
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1 tbsp Peach Balsamic Vinegar
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½ tsp vanilla extract
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Optional: pinch of cinnamon
For serving
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Powdered sugar for dusting
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Fresh mint leaves for garnish
Directions
In a mixing bowl, whisk together flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough just comes together.
Form into a disk, wrap, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Grease or line a muffin tin or mini tart pans.
Roll out dough on a floured surface and cut into rounds. Press into pans and prick bottoms with a fork.
In a bowl, toss peach slices with sugar, cornstarch, Peach Balsamic Vinegar, vanilla, and cinnamon (if using). Let sit 5 minutes.
Spoon peach mixture into tart shells, arranging slices as desired.
Bake 20–25 minutes, until crust is golden and peaches are soft and bubbly.
Cool slightly, dust with powdered sugar, garnish with mint, and serve.
Recipe Note
Tracey’s Notes
- Keep the butter very cold for the flakiest crust.
- These are lovely served slightly warm with vanilla ice cream.
- The Peach Balsamic enhances the fruit without making the dessert heavy.