Name: Vegan Peach Tart Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 ½ cups (190g) all-purpose plain flour (see note 1 for gluten free); ½ cup (115g) vegan butter, chilled (see note 2 for alternatives); 3 tablespoons (35g) granulated sugar, brown sugar or coconut sugar; 2-3 tablespoons cold water, as needed; 4-5 fresh peaches, yellow and/or white (peeled if preferred); 2 tablespoons (25g) granulated sugar; 1 tablespoon (8g) all-purpose plain flour, or 1 tablespoon gluten-free all-purpose flour, or ½ tablespoon cornstarch; ¼ teaspoon ground cinnamon; 2 tablespoons (30g) vegan butter or coconut oil, melted; Dash of lemon juice (optional); 3 tablespoons (60g) peach jam, apricot jam or any light-colored jam

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Introduction

This vegan peach tart is a delightful summer dessert featuring juicy peach slices nestled in a crisp, buttery shortcrust pastry. Easy to prepare and naturally dairy-free, it’s perfect for sharing with friends or enjoying as a special treat.

This image shows a round fruit tart with three main visible layers. The bottom crust layer is golden brown and flaky, forming a scalloped edge around the tart. On top of the crust, thinly sliced fruit pieces are tightly arranged in overlapping, curved rows that create a swirling pattern filling the whole tart. The fruit slices have different colors, from pale yellow to deep red, showing a glossy, slightly caramelized texture. In the background, some whole fruits and a small bowl with a brush dipped in shiny glaze are visible on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Shortcrust pastry:

1 ½ cups (190g) all-purpose plain flour (see note for gluten-free option)
½ cup (115g) vegan butter, chilled (see note for alternatives)
3 tablespoons (35g) granulated sugar, brown sugar or coconut sugar
2-3 tablespoons cold water, as needed

Filling:

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 ½ tablespoon cornstarch)
¼ teaspoon ground cinnamon
2 tablespoons (30g) vegan butter or coconut oil, melted
Dash of lemon juice (optional)

To decorate (optional):

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

Instructions

Step 1: Grease a 9-inch (23 cm) loose-bottom tart pan.
Step 2: Make the pastry by combining the flour, vegan butter, and sugar in a bowl or food processor. Mix until just combined. Slowly add cold water, 1 tablespoon at a time, mixing until the dough comes together.
Step 3: On a floured surface, roll the dough into a large circle about ¼ inch (5 mm) thick. Transfer it to the tart pan, pressing it into the base and sides. Trim any excess pastry and patch holes if needed. Prick the base with a fork.
Step 4: Line the tart shell with parchment paper or foil and fill with pie weights or dried beans. Chill in the fridge while you prepare the filling.
Step 5: Cut out the peach cores and slice peaches into ¼ inch (6 mm) slices using a knife or mandoline.
Step 6: Mix 1 tablespoon sugar, 1 tablespoon flour, and ¼ teaspoon cinnamon in a small bowl.
Step 7: Preheat the oven to 180°C (350°F). Blind bake the tart shell for 10 minutes. Remove weights and parchment, then bake for another 5 minutes.
Step 8: Sprinkle the flour, sugar, and cinnamon mixture evenly over the tart base.
Step 9: Arrange peach slices closely on the crust. Brush lightly with lemon juice if desired. Brush peaches generously with melted vegan butter and sprinkle with remaining sugar.
Step 10: Bake for 30 to 40 minutes, until peaches are tender and the filling bubbles. Baking time varies depending on peach firmness.
Step 11: While warm, brush the top with jam to glaze. Allow the tart to cool in the pan before serving.
Step 12: Serve warm or at room temperature, optionally with ice cream, whipped cream, or dairy-free yogurt.

Tips & Variations

For a gluten-free tart, use 1 cup (100g) almond flour blended with 2/3 cup (105g) gluten-free flour blend containing xanthan gum. Adjust flour or water as needed and press pastry directly into the pan.
If pastry feels too soft to handle, chill it wrapped in plastic wrap for 30 minutes to 1 hour before rolling out.
Try using chilled coconut oil instead of vegan butter, adding ½ teaspoon salt to mimic buttery flavor.
Use any light-colored fruit jam for glazing to enhance sweetness and shine.

Storage

Store leftover tart in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat gently if preferred warm. Freezing is not recommended as it may alter the texture of the peaches.

How to Serve

A slice of fruit tart sits on a simple white plate, with three distinct layers visible: a thin and crumbly golden crust at the bottom, a thin spread of glossy amber glaze above it, and neatly fanned slices of ripe yellow and red peaches layered tightly and rising in a gentle arc from the crust. The peach slices have a shiny, slightly sticky surface, showing the glaze catching the light. In the background, part of the whole tart with the same peach arrangement can be seen on a white plate on a white marbled surface, along with a small white bowl containing orange jam. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this tart?

Fresh peaches work best because they retain texture and flavor during baking. If using frozen peaches, thaw and drain them well to avoid excess moisture, which can affect the crust.

How do I prevent the tart crust from becoming soggy?

Blind baking the crust with pie weights and sprinkling the flour-sugar-cinnamon mixture before adding peaches helps create a barrier to keep the crust crisp.