Mini Peach Tarts with Blueberries and Mascarpone Cream

These mouthwatering and decadent mini peach tarts will be your new favorite summer treat!

We are obsessed with these mini peach tarts! They’re the perfect summer treat. They only need a few ingredients and less than 30 minutes.

You have to try these. Decadent bite-sized phyllo shells filled with rich, fluffy, whipped mascarpone cream and topped with honeyed vanilla summer peaches and fresh blueberries.  We seriously can’t stop eating them.

My whole family is obsessed and keeps begging for more batches. My husband asks for them daily, and my 4-year-old whispers about them like they’re the world’s best-kept secret. 

Well, I’m not keeping these tasty peach tartlets a secret. Here’s the recipe. 🙂 Make them with the best ripe peaches you can find. They’re perfect with South Carolina yellow freestone peaches!

Ingredients

Fresh, ripe yellow peaches are the star of the show! Make this when peaches are in season, and use the best ripe peaches possible. The best peaches are seasonal South Carolina yellow freestone peaches.

Fresh blueberries pair well with the peaches and are in season together. They provide a nice pop of flavor and contrast with the soft and juicy peaches.

Honey, vanilla, and lemon sweeten the peaches and enhance their flavor. They also keep the peaches from oxidizing and browning quickly, so don’t skip them!

Mascarpone cheese is whipped with heavy cream and powdered sugar to create a rich cream filling that is light and fluffy. It’s decadent but doesn’t overpower the flavor of fresh peaches.

Pre-made phyllo shells provide an easy, delicious base for these bite-sized mini peach tarts.  I use the Athens brand phyllo shells. You can find them in the freezer aisle with the frozen pie crusts.

Instructions

Preheat the oven to 350℉ and set your mascarpone out to soften. Don’t let the mascarpone sit too long before making the filling. It only needs to sit for about 15 minutes.

Add the honey, vanilla, lemon juice, and salt to a mixing bowl and stir to combine. Then, add the peaches and blueberries and stir to coat them. Set the mixture aside.

Arrange the phyllo shells on a baking sheet and bake for 5 minutes to crisp them.

Meanwhile, fit a stand mixer or hand mixer with the whisk attachment. Add the heavy cream and powdered sugar to the bowl and whisk on medium high until soft peaks form. Turn the mixer off as soon as you see peaks. Do not over mix.

You can do this by hand if you don’t have a mixer. 🙂

Add the lightly softened mascarpone cheese to the mixer bowl and continue to whisk on medium-high until it is incorporated and fluffy. This will take less than 1 minute. Don’t overmix it!

Transfer the mixture to a piping bag or a zipper bag with a small hole cut in the corner.

Carefully fill the prepared shells with the mascarpone cream.

Then, top each shell with the fruit mixture. Do not include the liquid from the fruit. They will get soggy.

Serve immediately or within 3 hours.

Serving Tips

Serve these as a sweet option with hors d’oeuvres or finger foods. They’re perfect for bridal showers, baby showers, luncheons, and cocktail hour. Prepare them just before serving so they don’t get soggy. 

Enjoy mini peach tarts as a light summer dessert. They’re the perfect way to highlight seasonal summer produce and are quick to make. 

Make a batch to serve at brunch. The peaches and cream are a perfect sweet bite to end a perfect brunch. Make a batch of Bellini’s while you’re at it!

More Summer Treats

• Blueberry Mini Pie Pops
• Cheesecake Stuffed Strawberries
• Peaches and Cream Popsicles

Print