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Vegan Peach Tart Recipe

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★★★★★

5 from 106 reviews

This Vegan Peach Tart combines a flaky, buttery vegan shortcrust pastry with a luscious filling of fresh peach slices spiced subtly with cinnamon and sugar. Baked to perfection, the tart boasts a golden crust and tender, bubbly peach filling, finished with a glossy fruit jam glaze. It’s a delightful dairy-free and egg-free dessert perfect for summer or anytime you’re craving a fresh, fruity treat.

Ingredients

Scale

Shortcrust Pastry

  • 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

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 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)

To Decorate (Optional)

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

Instructions

  1. Prepare the Tart Pan: Grease a 9-inch (23 cm) loose-bottom tart pan to ensure easy removal of the tart after baking.
  2. Make the Pastry: In a medium bowl or food processor, combine the flour, vegan butter, and sugar. Mix until just combined. Gradually drizzle 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 1/4 inch (5 mm) thick circle large enough to fit the tart pan.
  4. Form the Crust: Transfer the rolled dough to the tart pan, pressing it into the base and sides. Trim excess dough and patch any holes with scraps. Alternatively, press dough directly into the pan.
  5. Blind Bake the Crust: Prick the base with a fork, line with parchment or foil, and fill with pie weights or dried beans. Chill in fridge briefly, then bake at 180°C (350°F) for 10 minutes. Remove weights and lining, then bake another 5 minutes.
  6. Prepare the Filling: Core and slice peaches into 1/4 inch (6 mm) slices. In a small bowl, mix 1 tablespoon sugar, 1 tablespoon flour, and cinnamon.
  7. Assemble the Tart: Sprinkle the cinnamon sugar-flour mixture evenly over the parbaked crust. Arrange peach slices tightly over the crust. Optionally brush with lemon juice.
  8. Apply Vegan Butter and Sugar: Generously brush melted vegan butter over the peaches; drizzle any extra butter on top. Sprinkle remaining 1 tablespoon sugar over the fruit.
  9. Bake the Tart: Bake for 30 to 40 minutes, until peaches are tender and filling bubbles. Baking time varies with peach firmness.
  10. Glaze the Tart: While warm, brush peach or apricot jam over the top for a glossy finish. Let cool in pan.
  11. Serve: Serve warm or room temperature, sliced with a sharp knife. Optionally serve with vegan ice cream, whipped cream, or dairy-free yogurt.
  12. Store Leftovers: Keep in airtight container at room temperature for 1 day or refrigerated for up to 3 days. Avoid freezing to preserve peach texture.

Notes

  • For gluten-free pastry, combine 1 cup (100g) almond flour and 2/3 cup (105g) gluten-free flour blend containing xanthan gum; adjust flour or water to achieve proper dough consistency. Gluten-free pastry is more delicate and should be pressed directly into the tart pan.
  • Alternative vegan butter options include spreadable vegan butter (omit water and add more flour as needed) or chilled coconut oil with ½ teaspoon salt added to mimic butter flavor.
  • If dough is too soft to handle, refrigerate covered for 30 minutes to 1 hour before rolling.

Keywords: vegan peach tart, peach dessert, vegan baking, fruit tart, dairy-free dessert, easy summer tart, peach recipe

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