Ingredients
Shortcrust Pastry
- 1 ½ cups (190g) all-purpose plain flour (see note 1 for gluten free option)
- 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
- Prepare the Tart Pan: Grease a 9-inch (23 cm) loose-bottom tart pan to prevent sticking during baking and allow for easy removal of the tart.
- Make the Pastry: In a medium bowl or food processor, combine flour, chilled vegan butter, and sugar. Mix until just combined. Gradually drizzle in cold water, one tablespoon at a time, mixing until the dough forms. Chill if necessary to firm up.
- Roll Out the Dough: On a floured surface, roll the dough into a large circle about ¼ inch (5 mm) thick. Transfer it to the tart pan, pressing to form an even crust on the base and sides. Trim excess dough and patch any holes with leftover pastry.
- Blind Bake the Crust: Prick the bottom with a fork, line with parchment or foil, and fill with pie weights or dried beans. Chill in the fridge, then bake in a preheated 180°C (350°F) oven for 10 minutes. Remove weights and parchment, then bake for another 5 minutes until lightly golden.
- Prepare the Filling: Core and slice peaches into ¼ inch (6 mm) slices. Mix 1 tablespoon sugar, the flour (or cornstarch), and cinnamon in a small bowl.
- Assemble the Tart: Evenly sprinkle the cinnamon sugar-flour mixture over the parbaked crust. Arrange peach slices tightly over the crust, brushing with lemon juice if using. Generously brush peaches with melted vegan butter and drizzle any leftover butter over the top. Sprinkle remaining sugar evenly.
- Bake the Tart: Bake for 30 to 40 minutes at 180°C (350°F) until peaches are tender and the filling bubbles. Baking time depends on peach firmness.
- Glaze and Cool: While the tart is warm, brush the top with peach or apricot jam to add shine. Allow the tart to cool in the pan completely before serving.
- Serve: Serve warm or at room temperature. Slice with a sharp knife, using scissors if needed. Delicious with ice cream, whipped cream, or dairy-free yogurt.
- Store: Keep leftovers in an airtight container at room temperature for 1 day or refrigerated up to 3 days. Avoid freezing to preserve peach texture.
Notes
- For gluten-free variation: use 1 cup (100g) almond flour/blanched almond meal plus 2/3 cup (105g) gluten-free flour blend with xanthan gum. Adjust flour or water as needed for dough consistency. Press dough directly into the tart pan as it is more delicate.
- Vegan butter alternatives: spreadable vegan butter (may omit cold water and add more flour for firmer dough) or chilled coconut oil. Add ½ teaspoon salt when using coconut oil to mimic butter flavor.
- If dough is too soft to roll, refrigerate covered for 30 minutes to 1 hour to firm up.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
