|Servings 8||Serving Size 1/8 of the tart|
Preheat oven to 375 degrees.
In a saucepan mix all ingredients for tart filling EXCEPT the corn starch, and bring to a boil on high then bring heat down to half way to medium and high. Boil for 5 minutes. Remove from heat and let sit while making crust.
Put all crust ingredients in a food processor and pulse until completely mixed. Place dough into a 10" tart pan and pat out evenly with your hands, making sure to push it up to the sides. Place in oven for 5 minutes to precook.
While crust is in the oven take out 3/4 cup of the peaches with some juice from the pie filling and puree with 1 the tablespoon of cornstarch and add that back to the pie filling and stir together. Then add tart filling to the crust and place back into the oven for 45 minutes.
Top with your favorite vegan whip cream or ice cream.