Ingredients
Equipment
Method
Bake and cool the tart shells
- Heat oven to 350°F and bake mini phyllo tart shells for 5 minutes until lightly crisped. Transfer to a rack or counter and cool completely so the filling won’t melt.
Make the cream cheese filling
- Beat cream cheese, powdered sugar, vanilla extract, and lemon zest until very smooth and fluffy. Stop and scrape the bowl to keep the texture lump-free.
- Fit a piping bag (or zip-lock bag with a corner snipped) with the prepared filling. Keep gentle pressure so the swirl stays consistent.
Assemble the tarts
- Pipe a generous swirl of cream cheese filling into each cooled tart shell. Fill to the top for a pillow-like center.
- Top each tart with one or two thin peach slices and press gently into the cream cheese. Arrange them so the peach edge sits slightly above the filling.
- Whisk peach jam with warm water until pourable. Brush or drizzle a thin glossy layer over each tart.
- Refrigerate the tarts for 30 minutes to set. Garnish with fresh thyme sprigs before serving.
Notes
For the cleanest slices, use peaches that are ripe but firm and slice them thinly so they sit flat on the cream cheese. Store assembled tarts covered in the refrigerator for up to 2 days; they freeze poorly because the peach and phyllo texture can soften after thawing. For a slightly less sweet filling, reduce powdered sugar by 1 to 2 tablespoons.