Vegan peach puff tarts
When I tell my friends that my diet is mostly vegan, they say they couldn’t do that. If asked why, their answer is surprisingly often the same – they could happily live without meat for months but not without cakes! So they always get a shock when I show them healthy, gluten-free, vegan cake ideas that are actually very yummy and easy to make. This Danish-style Vegan peach puff tarts recipe is one of them. You really don’t need to be a baker to make them and the fruits & jam can be substituted for whatever is in season or that you have in your fridge – for example cherries, raspberries, strawberries, blueberries, plums, apples would work just as well. I used gluten-free puff pastry, but normal, dairy-free, light versions are suitable too. If you don’t have Stevia, use sugar or any other sugar-substitutes you have.
Ingredients
Method
- Line a baking sheet with parchment paper.
- Cut the peaches in half, remove the stones, then slice them into thin, half-moon shapes.
- Mix together the frangipane cream.
- Unroll the pastry. Using a pizza-cutter, cut the pastry into approx. 8×5 cm rectangles (the peach pieces should fit nicely across them). Put them on the baking sheet, allowing some space between them.
- Using a fork, prick the base of each tartlet a few times, then spread some frangipane over them (don’t go to the edge).
- Arrange the peach slices neatly on the top, slightly overlapping each other. Heat the jam with 1-2 Tbsp of water and brush the top of the peach slices with this mixture.
- Rest the sheet in the fridge for 15 minutes.
- Turn on your oven to 200°C.
- Take the tarts out of the fridge and bake them for 12- 15 minutes (in the middle of the oven), until golden brown.
- Let them cool on a wire-rack.
- Dust them with icing sugar just before serving.