These are my Mother's famous Peach Tarts. They are so soft and delicious and take very few ingredients. You need to make the dough the night before so that the ingredients get to know each other and let it rest in saran wrap overnight. Then, just take it out of the fridge in the morning, cut it in half and refrigerate the other half until ready to use.
Once you cut the half just lay it on your lightly floured workspace for about half an hour to soften before you start rolling. I usually get about 36 Tarts from this recipe. It is pretty easy to make half by just halving all of the ingredients. But believe me, you will want all 36. They keep nice for about a week in the fridge.
1 (8 ounce) package cream cheese, softened
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1 jar of Peach Preserves
1/4 cup confectioners’ sugar for dusting
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. The dough will be very soft. Lift the dough out of the mixing bowl.
Shape the dough into a football and cover with saran wrap and refrigerate at least 12 hours, or overnight.
Preheat an oven to 375.
Take dough out of the fridge, cut in half and let it sit out on your floured workspace for about 20 minutes to slightly soften. Put the other half back in the fridge.
On a well floured board, roll out semi-chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 1/2 teaspoon of Peach Preserves in the center of each square; do not overfill.
Fold opposite corners of each square into the middle pinching dough together in center.
Transfer cookies to an ungreased baking sheet with parchment paper. I like to use the parchment because it makes cleanup easier because some of the preserves will leak out and harden onto the cookie sheet. For the second batch, I will turn over the paper and use the other side.
Bake the tarts in the preheated oven until set but not brown, about 12 minutes. Let them cool entirely.
Then just sprinkle on some powdered sugar and enjoy!!
They are very nice to give away in little bags too!! I like to keep them in the fridge.