Name: Vegan peach puff tarts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 sheet ready- rolled puff pastry; About 4-5 peaches; 3 Tbsp Jam of your choice; For the Frangipane:; 75g ground almond; 50g dairy-free spread; 50g Stevia; 1 Tbsp ground flax or chia seeds mixed with 3 Tbsp of warm water; ½ tsp vanilla extract

Vegan peach puff tarts

7 Jul 2019

by Wholeness

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Background

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

1 sheet ready- rolled puff pastry
About 4-5 peaches
3 Tbsp Jam of your choice
For the Frangipane:
75g ground almond
50g dairy-free spread
50g Stevia
1 Tbsp ground flax or chia seeds mixed with 3 Tbsp of warm water
½ tsp vanilla extract

Instructions

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. 8x5 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.