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5 from 1 vote

Vegan Peach Tart

Vegan apple tart with a buttery shortcrust pastry and juicy caramelized cinnamon apples. You only need 6 common pantry ingredients to make this simple dessert!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Cuisine: French-inspired, Vegan
Servings: 10 serves
Author: Anthea

Ingredients

Shortcrust pastry

Filling

To decorate (optional)

  • 3 tablespoons (60g) peach jam, apricot jam or any light-colored jam

Instructions

  • Grease a 9-inch (23 cm) loose-bottom tart pan.

Make the pastry:

  • Add the flour, butter and sugar to a medium size bowl or food processor. Mix until just combined. Drizzle the cold water into the pastry, 1 tablespoon at a time. Mix the dough until it comes together (note 4).
  • On a floured surface, use a rolling pin to flatten your dough into a large circle about ¼ inch (5 mm) thick.
  • Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Alternatively, directly press the pastry into the tart pan and shape it into a crust.
  • Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper or aluminum foil and fill it with pie weights or dried rice, lentils or beans. Set aside in the fridge.

Prepare the filling:

  • Cut the peaches to remove their cores. Use a sharp knife or mandoline slicer to cut the peaches into ¼ inch (6 mm) slices.
  • Add 1 tablespoon sugar, 1 tablespoon flour and ¼ teaspoon cinnamon to a small bowl. Mix until combined.

Assemble the peach tart:

  • Preheat your oven to 180°C (350°F).
  • Blind bake the crust for 10 minutes. Carefully remove the parchment paper and pie weights and bake the crust for another 5 minutes.
  • Sprinkle the floury cinnamon sugar mixture on the base of your parbaked crust.
  • Arrange the peach slices in your tart, as desired. Make sure you place the slices as closely as possible as they will shrink when baking. If desired, brush the peaches with lemon juice.
  • Generously brush the peaches with melted vegan butter. If you have any leftover butter, drizzle it over the peaches. Sprinkle the remaining 1 tablespoon of sugar on top.

To bake:

  • Bake the tart for 30 to 40 minutes or until the peaches are tender and the filling is bubbling. The baking time will depend on how firm your peaches were.
  • While the tart is warm, brush the jam on the peaches. Allow the tart to cool in its pan.
  • Serve the tart warm or at room temperature. Cut the tart with a sharp knife and, if needed, a pair of scissors. The tart is delicious when served warm with a scoop of ice cream, whipped cream or dairy-free yogurt.
  • Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. I do not recommend freezing the tart as it will change the texture of the peaches.

Notes

  1. For a gluten-free vegan peach tart, use 1 cup (100g) almond flour / blanched almond meal and ⅔ cup (105g) gluten-free flour blend which has xantham gum. You may need to add more flour or water to get the right consistency. The gluten-free pastry is more delicate and should be pressed directly into your tart pan.
  2. Alternatively, you may use spreadable vegan butter, but I suggest omitting the water and adding more flour if needed. Your pastry will also be softer. Chilled coconut also will also work but I recommend adding ½ teaspoon of salt to your pastry to mimic the flavor of butter.
  3. If your pastry is too soft to handle, cover it in plastic wrap or an airtight container and refrigerate it for 30 minutes to 1 hour or until it’s firm enough to roll out.

Nutrition

Serving: 1 slice | Calories: 211kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Sodium: 102mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
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