Peach Tart

There’s something timeless about a rustic peach tart in the summertime. Sweet, juicy peaches baked into a flaky golden crust create the kind of dessert that feels both effortless and elegant. This vegan peach tart celebrates peak peach season with simple ingredients and fresh flavor, making it perfect for everything from casual backyard dinners to weekend brunches and summer gatherings.

The crust is completely dairy-free yet still incredibly buttery and tender thanks to cold vegan butter and just a touch of coconut sugar. It comes together easily and creates the perfect crisp contrast to the soft, caramelized peaches. The filling is lightly sweetened to let the natural flavor of the peaches shine, with hints of vanilla, cinnamon, and lemon bringing warmth and brightness to every bite.

One of the best things about this tart is its rustic style. There’s no need for perfection here — the folded edges and freeform shape give it a beautiful homemade feel that’s as charming as it is approachable. Serve it warm with a scoop of vegan vanilla ice cream, dust it with powdered sugar for a simple finish, or enjoy a slice cold the next morning with coffee.

Whether you’re looking for an easy plant-based dessert, a beautiful way to use fresh summer peaches, or a crowd-pleasing recipe that everyone can enjoy, this vegan peach tart is one you’ll want to make all season long.

Vegan Peach Tart

Ingredients

For the Crust

• 1 ½ cups all-purpose flour

• 2 tablespoons coconut sugar (or cane sugar)

• ½ teaspoon sea salt

• ½ cup cold vegan butter, cubed

• 2–3 tablespoons ice-cold water

For the Peach Filling

• 5-6 ripe peaches, halved, pitted, and sliced horiztontally

• 2 tablespoons coconut sugar or brown sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• 1 tablespoon fresh lemon juice

• Pinch of sea salt

Optional Toppings

• Plant-based vanilla ice cream

• Powdered sugar

• Fresh basil leaves

• Fresh mint leaves

Instructions

1. Make the crust:
   In a large bowl, whisk together the flour, coconut sugar, and sea salt. Add the cold vegan butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

2. Add water:
   Add the ice-cold water one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Prepare the filling:
   In a bowl, whisk sugar, cornstarch, vanilla, cinnamon, lemon juice, and a pinch of salt.

4. Roll out the dough:
   Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet or tart pan.

5. Assemble the tart:
   Arrange the peaches slightly overlapping in a circular shape begginning at the outside of the pan and working your way to the center until full. Brush the pie filling over the peaches until fully covered.

6. Bake:
   Bake for 35–40 minutes, or until the crust is golden and the peaches are bubbling and caramelized.

7. Cool and serve:
   Let cool for at least 15 minutes before slicing. Dust with powdered sugar, herbs or other desired toppings and serve with vegan vanilla ice cream if desired.

Tips

• Slightly firm peaches work best so the tart doesn’t become too juicy.

• Add sliced almonds or pistachios for crunch.

• This tart is delicious warm or chilled the next day.