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Vegan Peach Tart Recipe

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4 from 12 reviews

This Vegan Peach Tart is a delightful plant-based dessert featuring a flaky vegan butter crust and tender sliced peaches baked to perfection. Lightly spiced with cinnamon and sweetened with a touch of sugar and peach jam, this tart is perfect for summer gatherings or anytime you crave a fresh fruity treat. It’s easy to prepare, uses simple vegan ingredients, and can be served warm with your favorite dairy-free toppings.

Ingredients

Pastry

  • 1 1/2 cups (190g) all-purpose plain flour (use gluten-free flour for a gluten-free version)
  • 1/2 cup (115g) vegan butter, chilled
  • 3 tablespoons (35g) granulated sugar (brown sugar or coconut sugar can be used)
  • 2-3 tablespoons cold water, as needed

Filling and Topping

  • 4-5 fresh peaches (yellow and/or white; peeled if preferred)
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (8g) all-purpose plain flour (or gluten-free flour or 1/2 tablespoon cornstarch)
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (30g) vegan butter or coconut oil, melted
  • Dash of lemon juice (optional)
  • 3 tablespoons (60g) peach jam (or apricot or any light-colored jam)

Instructions

  1. Prepare the tart pan: Grease a 9-inch (23 cm) loose-bottom tart pan thoroughly to prevent sticking.
  2. Make the pastry dough: In a medium bowl or food processor, combine the flour, chilled vegan butter, and sugar. Mix until just combined. Gradually drizzle in cold water, one tablespoon at a time, mixing until the dough comes together.
  3. Roll out the dough: On a floured surface, roll the dough into a large circle about 1/4 inch (5 mm) thick.
  4. Line the tart pan: Transfer the rolled dough to the tart pan, pressing it into the base and sides. Trim any excess and patch any holes with leftover dough. Alternatively, press the dough directly into the pan to form the crust.
  5. Blind bake the crust: Prick the bottom of the tart shell with a fork. Line with parchment paper or aluminum foil and fill with pie weights, dried rice, lentils, or beans. Chill in the fridge while you prepare filling.
  6. Prepare the peach filling: Core and slice peaches into 1/4 inch (6 mm) slices using a sharp knife or mandoline.
  7. Mix cinnamon sugar: In a small bowl, combine 1 tablespoon sugar, 1 tablespoon flour, and 1/4 teaspoon cinnamon.
  8. Preheat oven: Set your oven to 180°C (350°F).
  9. Blind bake crust: Bake the tart shell for 10 minutes with weights, then remove weights and parchment, and bake for another 5 minutes.
  10. Add cinnamon sugar: Sprinkle the cinnamon sugar mixture evenly over the parbaked crust base.
  11. Arrange peaches: Neatly place peach slices on the tart, close together to compensate for shrinking during baking. Optionally brush with lemon juice for brightness.
  12. Brush with vegan butter: Generously brush the peaches with melted vegan butter or coconut oil and drizzle any leftover butter over the fruit. Sprinkle the remaining tablespoon of sugar on top.
  13. Bake the tart: Bake for 30 to 40 minutes, until peaches are tender and filling is bubbling. Exact time depends on peach firmness.
  14. Glaze the tart: While the tart is warm, brush the fruit with peach jam to give a glossy finish.
  15. Cool and serve: Allow the tart to cool in its pan. Cut with a sharp knife (and scissors if needed). Serve warm or at room temperature, optionally with ice cream, whipped cream, or dairy-free yogurt.
  16. Storage: Store leftovers in an airtight container at room temperature for 1 day or refrigerate up to 3 days. Avoid freezing to maintain peach texture.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour as noted.
  • Vegan butter can be replaced with coconut oil or another vegan fat of your choice.
  • If you prefer peach skin off, peel peaches before slicing.
  • Parchment paper and pie weights (or dried beans/rice) are essential for blind baking to prevent the crust from puffing up.
  • Brushing peaches with lemon juice helps prevent browning and adds a fresh tang.
  • The tart is best the day it’s made or within 3 days refrigerated; freezing alters the texture of the peaches.

Find it online: https://recipeplenty.com/vegan-peach-tart-recipe/