Vegan Classic Peach Tart
Indulge in the pure essence of summer with this Vegan Classic Peach Tart, a plant-based twist on a timeless dessert. Featuring a flaky, coconut oil-infused crust and a luscious filling of ripe, juicy peaches delicately spiced with vanilla and cinnamon, this tart is a celebration of simplicity and flavor. With no dairy or eggs, it's the perfect vegan dessert to showcase the natural sweetness of seasonal peaches. The recipe includes beginner-friendly steps like creating a buttery crust from scratch and artfully arranging peach slices for that golden, bakery-ready finish. Ready in just over an hour, this elegant tart is ideal for entertaining or savoring with a dollop of vegan whipped cream. Whether you're a seasoned baker or a novice, this peach tart promises to impress taste buds while staying entirely plant-based.
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Ingredients
- 200 grams all-purpose flour
- 100 grams coconut oil
- 60 milliliters ice water
- 1 teaspoon salt
- 5 medium ripe peaches
- 100 grams granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
Directions
Step 1
In a large bowl, combine the all-purpose flour and salt. Add cold coconut oil cut into small pieces, and gently mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
Step 2
Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 400°F (200°C).
Step 4
On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
Step 5
Slice the peaches thinly and place them in a large bowl. Add the granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon. Gently toss to coat the peaches evenly.
Step 6
Arrange the peach slices in concentric circles over the crust, starting from the outer edge and working your way inward. Pour any remaining juice from the bowl evenly over the peaches.
Step 7
Bake the tart in the preheated oven for about 30 minutes or until the crust is golden brown and the peaches are tender and bubbling.
Step 8
Allow the tart to cool to room temperature before serving. This will help the filling set further and make slicing easier.
Step 9
Serve as is or with a scoop of vegan ice cream for a delicious vegan dessert.
Nutrition Facts
| Serving size | (1253.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2378.4 |
| Total Fat 103.1g | 0% |
| Saturated Fat 82.8g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2365.3mg | 0% |
| Total Carbohydrate 344.2g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 164.4g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.0mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 1669.9mg | 0% |
Source of Calories