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“These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.”
12 Mini Tarts

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
  3. In a microwave-safe bowl, melt butter. Set aside.
  4. In a small bowl, combine sugar and cinnamon. Set aside.
  5. Place one regular-sized 12-cup muffin pan nearby.
  6. Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
  7. Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
  8. Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
  9. With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
  10. Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
  11. Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
  12. Serve warm and enjoy!

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