Name: Sparkling Refreshing Peach Cup Delight
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 12
Cuisine: US
Ingredients: Non-stick cooking spray; 1.5 store-bought refrigerated pie crust shells; 12 tablespoons uncooked rice (for blind baking); 1 cup heavy cream, chilled; 1 tablespoon granulated sugar; 0.5 teaspoon vanilla extract; 1.5 fresh peaches, peeled, pitted, and thinly sliced

Peach Pie

Refreshing Peach Cups

Aug 12, 2025
by Adelbert Metz
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

10 mins
TOTAL TIME

45 mins
SERVING

12 People
VIEWS

3

Embrace the taste of summer with these delightful Peach Cups! Crispy, golden pastry cradles a cloud of light, sweet cream, all crowned with slices of sun-ripened peaches. A simple yet elegant dessert, perfect for warm days and joyful gatherings.

Ingridients

Adjust Servings

Non-stick cooking spray

1.5 store-bought refrigerated pie crust shells

12 tablespoons uncooked rice (for blind baking)

1 cup heavy cream, chilled

1 tablespoon granulated sugar

0.5 teaspoon vanilla extract

1.5 fresh peaches, peeled, pitted, and thinly sliced

Nutrition

Carbohydrate

22 g
Cholesterol

27 mg
Fiber

1 g
Protein

3 g
Saturated Fat

6 g
Sodium

126 mg
Sugar

2 g
Fat

15 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 425°F (220°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray. (5 minutes)

02

Step

On a lightly floured surface, roll out the pie crust dough. Using a cookie cutter or knife, cut out circles slightly larger than the diameter of the muffin cups. Gently press each dough circle into a muffin cup. (10 minutes)

03

Step

Cut out small circles of aluminum foil and press them into each dough-lined cup. Fill each foil-lined cup with 1 tablespoon of uncooked rice. This will prevent the pastry from puffing up during baking. (5 minutes)

04

Step

Place the muffin tin in the preheated oven. Reduce the oven temperature to 400°F (200°C) and bake for 10 minutes, or until the crusts are set and lightly golden. (10 minutes)

05

Step

While the tart shells are baking, prepare the whipped cream. In a large, chilled bowl, combine the heavy cream, sugar, and vanilla extract. Using an electric mixer with a whisk attachment, beat on medium speed until the cream begins to thicken and soft peaks form. (5 minutes)

06

Step

Increase the mixer speed to medium-high and continue beating until stiff peaks form. Be careful not to overbeat, as this can cause the cream to curdle. (2-3 minutes)

07

Step

Remove the tart shells from the oven and let them cool completely in the muffin tin. (15-25 minutes)

08

Step

Once the tart shells are cool, carefully remove them from the muffin tin. Spoon the prepared whipped cream into each tart shell, filling them generously. Arrange the peach slices on top of the whipped cream. (10 minutes)

09

Step

Refrigerate the peach cups for at least 5-10 minutes before serving, to allow the flavors to meld and the whipped cream to firm up slightly. (5-10 minutes)

For an extra layer of flavor, brush the baked tart shells with a thin layer of melted white chocolate or a simple syrup before filling.
If fresh peaches are not available, canned peaches can be used. Drain them well and pat them dry before using.
To make ahead, bake the tart shells and store them in an airtight container at room temperature for up to 2 days. The whipped cream can be made up to 24 hours in advance and stored in the refrigerator. Assemble the peach cups just before serving to prevent the crust from becoming soggy.

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Adelbert Metz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.