My Favorite Peach Tart

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I’ve been so bad about updating the blog because I got sick last week and used any energy I had for work that had to get done – including a couple of events, which didn’t help the getting-better process.  My mom was very concerned that the blog wasn’t getting updated, so I’m doing this post in honor of my her, because she used to make me this tart, which is my all-time favorite dessert.  I don’t say that lightly.  I love so many sweet things and have so many favorites, but there’s something about this unbelievably simple tart that makes it totally addicting to me.  I could literally eat the entire thing at once, and practically have.

I used to beg my mom to make this for me, and she always obliged.  (She always took care of me when I was sick too, which was a lot of my childhood).  Once I was only doing vegan baking I asked her for the recipe again so that I could try to do a vegan version.  I’ve made it several times, each time a little differently (I’ll explain in the recipe), and it always works out well.

The recipe is very simple – no extracts or spices or anything like that.  The crust is almost like a shortbread, and its simplicity really lets the flavor of the peaches shine.  When I make it I always feel like I should add something, but I have to remind myself to just let it be.  You could make this with whatever summer fruit you like.  I used a mixture of peaches and nectarines for this because that’s what I had on hand, and they’re my favorites.  You could also use plums or apricots.  It’s best to use fruit that isn’t super ripe, but I ended up using peaches that were – they were so ripe they were red – and it still worked out fine.

peaches

Peach Tart

1/3 Cup Earth Balance or other non-dairy margarine
1/3 Cup Earth Balance or other vegan shortening (you can also just use 2/3 cup margarine – either way works out fine)
2/3 Cup sugar (I use Florida Crystals)
1 Tablespoon EnerG egg replacer
1/4 Cup warm water
1 3/4 Cup unbleached all-purpose flour
3 firm peaches, thinly sliced
about 2 Tablespoons brown sugar

Preheat the oven to 350 degrees.

Cream together sugar, margarine and shortening.

Whisk together the egg replacer and water until the powder is completely dissolved.  Add this to creamed mixture and thoroughly combine, scraping the sides of the bowl.

Add the flour and mix until a soft dough forms.

Lightly grease a 9-inch tart pan and press dough into the bottom and up the sides of the pan.  Arrange the peaches on top of the dough and bake for about 30 minutes, or until the edges start to turn golden.

Turn the broiler on.  Sprinkle about 2 tablespoons of brown sugar over the top of the tart and broil until the sugar is mostly melted.  Make sure to watch it so the peaches don’t burn.  Cool, and remove from pan to slice.

This will keep well in the fridge for a few days – if you can stop yourself from eating it sooner!

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20 Responses to “My Favorite Peach Tart”

  1. I made a fruit tart tonight too! (the one from JOVB). Yours is so beautiful! :) peaches are the best.

  2. that tart looks amazing!

    i love simple desserts!

  3. Thank you for the recipe! Simple is best with seasonal fruit–it’s sweet enough on its own. Beautiful job laying out those slices!

  4. This is stunning – the colours are absolutely mesmerising!

    Kitty

  5. Oh my goodness the tart is absolutely gorgeous!!

  6. Peaches and nectarines are my fave! This looks so good that I linked to in a post on my site. Thanks for sharing it!

  7. This looks absolutely delicious, thanks for sharing the recipe!

  8. At what temperature do you bake this? Thanks!

  9. Sorry I forgot to add that! It’s 350 degrees. I’ll update the post with that information.

  10. My son, who is 8 and very, very allergic to milk and egg LOVED the plum kuchen and also the peach tart. I have to work on making the peach tart a little prettier, but it tasted so good. We baked it at 375. I used a larger dish in order to add more peaches. Thanks a lot!

  11. Hi, Kathleen! I’m so glad that you liked the recipes. I’ll have to try the peach tart at a higher temp and compare. I like the idea of using a bigger dish, too. I’m always up for more peaches!

  12. Hi again,
    I’d like to get a recipefor a vegan fruit tart, and I was thinking this crust would be good for that. Do you have any suggestions on a filling? Thanks for any ideas. Kathleen

  13. If you’d like a vanilla cream type filling, MoriNu makes a really good pudding mix that you can use with their silken tofu. My favorite pastry cream recipe is in the book Nonna’s Italian Kitchen by Bryanna Clark Grogan. I make the cashew pastry cream with the amaretto variation, but the regular version would also be good with a fruit tart.

  14. What a delicious peach tart. Does it make any difference if we peel the peaches before we use place them on the tart?

    Thank you for the recipe!

  15. Thank you! You don’t have to peel the peaches, but you can if you’d prefer them that way. Hope you like the tart!

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