Vegan Classic Peach Tart
Indulge in the sweet, summery flavors of a Vegan Classic Peach Tart, a delightful plant-based twist on a timeless dessert. Featuring a flaky, homemade coconut oil pastry and juicy, perfectly ripe peaches coated in a luscious blend of cinnamon, vanilla, and a touch of lemon juice, this tart is as beautiful as it is delicious. The peach slices are artfully arranged in concentric circles, creating a stunning centerpiece-worthy dessert that's perfect for gatherings or intimate dinners. With just 40 minutes of prep time and an easy-to-follow recipe, you’ll master the art of the perfect vegan tart in no time. Serve it as is or pair it with creamy vegan ice cream for a show-stopping treat that's both dairy-free and bursting with fresh peach flavor. Keywords: vegan peach tart recipe, dairy-free peach tart, vegan dessert ideas, fruit tart recipe.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Preheat your oven to 400°F (200°C).
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.
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.
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.
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.
Allow the tart to cool to room temperature before serving. This will help the filling set further and make slicing easier.
Serve as is or with a scoop of vegan ice cream for a delicious vegan dessert.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 164.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1670 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
