Hi you guys! Hope that you had a wonderful weekend. Sorry to have been a little off the grid this past week- I have been working on something big and I will get to tell you about it this week and I can’t wait!

Peach Tart (gluten-free and vegan) from HeatherChristo.com

But in the meantime, I have a gorgeous Peach tart for you that is super easy and just the ticket for using up some of the gorgeous seasonal stone fruit that is available right now.

Peach Tart (gluten-free and vegan) from HeatherChristo.com

Also, I used one of my new favorite ingredients I recently found- condensed coconut milk! Of course you could use regular, but if you have a dairy allergy like me, this is like a complete epiphany! I found it at my local grocery store, but it’s also on amazon if you can’t find it.

I drizzled the peaches with it and it created an amazing sauce when the peaches juice cooked into it.

I loved the tart served hot with some vegan vanilla ice cream, and it would be wonderful with nectarines instead or you could mix in some cherries or blackberries too!

Peach Tart (gluten-free and vegan) from HeatherChristo.com

Peach Tart (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 ½ cups gluten free all-purpose 1-1 flour (bobs red mill)
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ cup cold vegan butter
  • ¼ cup non-dairy milk (I used full-fat oat milk)
  • 5 ripe peaches, sliced into wedges
  • ½ cup coconut condensed milk
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 425 degrees. Prepare a 10” round tart pan with coconut oil or vegetable oil spray. Place the prepared pan on a sheetpan covered with parchment paper or a silpat.
  2. In the bowl of a food processor, combine the flour, sugar and salt. Pulse in the butter until crumbly and then add the milk and pulse until the dough comes together.
  3. Turn out onto a sheet of wax paper and form into a disc.
  4. Top the disc with another sheet of wax paper and use a rolling pin to roll it out. Carefully turn the dough out into the prepared 10” round tart pan and use your fingers to create a uniform crust around the sides.
  5. Lay the peach slices in concentric circles inside the tart.
  6. In a small bowl whisk together the coconut condensed milk and the cinnamon and then drizzle it over the top of the peaches.
  7. Bake the tart for 50 minutes until the crust is golden and the peaches are browned on top and the sauce made by the condensed milk and the peach juice has thickened and is bubbling.
  8. Let it cool for a few minutes before slicing.

 

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Categorized: Baked Goods, Dessert, Summer, Vegan
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Hi you guys! Hope that you had a wonderful weekend. Sorry to have been a little off the grid this past week- I have been working on something big and I will get to tell you about it this week and I can’t wait!

Peach Tart (gluten-free and vegan) from HeatherChristo.com

But in the meantime, I have a gorgeous Peach tart for you that is super easy and just the ticket for using up some of the gorgeous seasonal stone fruit that is available right now.

Peach Tart (gluten-free and vegan) from HeatherChristo.com

Also, I used one of my new favorite ingredients I recently found- condensed coconut milk! Of course you could use regular, but if you have a dairy allergy like me, this is like a complete epiphany! I found it at my local grocery store, but it’s also on amazon if you can’t find it.

I drizzled the peaches with it and it created an amazing sauce when the peaches juice cooked into it.

I loved the tart served hot with some vegan vanilla ice cream, and it would be wonderful with nectarines instead or you could mix in some cherries or blackberries too!

Peach Tart (gluten-free and vegan) from HeatherChristo.com

Peach Tart (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 ½ cups gluten free all-purpose 1-1 flour (bobs red mill)
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ cup cold vegan butter
  • ¼ cup non-dairy milk (I used full-fat oat milk)
  • 5 ripe peaches, sliced into wedges
  • ½ cup coconut condensed milk
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 425 degrees. Prepare a 10” round tart pan with coconut oil or vegetable oil spray. Place the prepared pan on a sheetpan covered with parchment paper or a silpat.
  2. In the bowl of a food processor, combine the flour, sugar and salt. Pulse in the butter until crumbly and then add the milk and pulse until the dough comes together.
  3. Turn out onto a sheet of wax paper and form into a disc.
  4. Top the disc with another sheet of wax paper and use a rolling pin to roll it out. Carefully turn the dough out into the prepared 10” round tart pan and use your fingers to create a uniform crust around the sides.
  5. Lay the peach slices in concentric circles inside the tart.
  6. In a small bowl whisk together the coconut condensed milk and the cinnamon and then drizzle it over the top of the peaches.
  7. Bake the tart for 50 minutes until the crust is golden and the peaches are browned on top and the sauce made by the condensed milk and the peach juice has thickened and is bubbling.
  8. Let it cool for a few minutes before slicing.

 

Recipe by Heather Christo (http://heatherchristo.com)