Peach Tart - My Vegan Cookbook

Peach Tart

  • COOK
    55 Mins
  • PREP
    15 Mins
    70 Mins

A crispy whole wheat crust and a gooey peach filling with sparks of cinnamon.

Only 5.75 grams of fat per serving and 164 calories.

Original Release Date: October 1, 2010

Nutritional Facts
Servings 8Serving Size 1/8 of the tart





  • 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Brown Rice Flour
  • 3 Tablespoon Ice Water
  • 2 Tablespoon Melted Vegan Butter
  • 2 Tablespoon Canola Oil
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

  • Tart Filling

  • 1-16oz Bag of Frozen Sliced Peaches Unsweetened
  • 3/4 Cup Water
  • 4 Tablespoon Agave Nectar
  • 3 packs of Truvia
  • 1 Tablespoon Butter
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Corn Starch


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.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.