My Favorite Peach Tart
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.
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!