Print
This easy, vegan peach tart is summer in every bite! Super simple homemade pastry brimming with fresh, juicy peaches served warm with a sweet orange and cardamom drizzle | recipe on thecookandhim.com | #vegan #vegandessert #peachtart #summertart #peaches #veganbaking #veganrecipe #veganpastry

Peach Tart with Orange and Cardamom Drizzle

Prep: 20 mins | Cook: 45 mins | Total: 65 mins | Quantity: 6-8 slices

Ingredients

Pastry:

  • 1 + 1/2 cups (200g) plain flour
  • 1/2 cup (120g) vegan butter
  • 1/2 tsp salt
  • 3-5 tblsp ice cold water
  • 2 tblsp caster sugar

Filling:

  • 3 large fresh peaches
  • 1/2 cup (30g) cornflour
  • 1/4 cup (60g) light soft brown sugar
  • finely grated zest of 1 orange

Glaze:

  • 1 tsp plant milk
  • 1 tsp agave or maple syrup
  • 1 tblsp demerara sugar

Drizzle:

  • 2 tsp agave or maple syrup
  • juice of 1 orange
  • 1/4 cup (60 ml) water
  • 6 cardamom pods

To serve (optional):

  • Vanilla ice cream
  • Chopped pistachios

Instructions

  1. To make the pastry put the flour, butter, salt and sugar into a food processor and whizz until the mixture looks like sandy breadcrumbs. To do this by hand simply rub the butter into the flour, salt and sugar using your fingertips until no lumps of butter remain
  2. Add enough water to make a soft but not sticky dough. Wrap the dough in parchment or cling film and chill for 30 minutes
  3. Thickly slice the peaches and put into a large bowl with the cornflour, light brown sugar and orange zest and toss to completely coat the peaches
  4. Roll the pastry out on a lightly floured surface, turning the dough frequently until you have a rough circle measuring approximately 38 cm (15 inches) in diameter. If it's more square than circular simply trim to a circle shape!
  5. Lift the pastry onto a large piece of parchment and lay onto a baking tray. It's ok if the pastry overhangs the tray as you'll be folding it over!
  6. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  7. Fan the peaches in concentric circles roughly 8 cm (3 inches) from the edge of the dough, overlapping the slices and not leaving any gaps
  8. Fold the pastry over itself and half over the first circle of peaches until you've gone all the way round the tart
  9. Mix together the plant milk and agave syrup and brush all over the exposed bits of the pastry, getting in all the nooks and crannies. Then sprinkle the demerara sugar over the glaze
  10. Bake for 35-45 minutes until the peaches are soft and the pastry is golden and cooked underneath
  11. While it's baking make the drizzle by gently bubbling all the ingredients in a small saucepan for a few minutes until reduced. It will thicken more on cooling
  12. Leave the tart to cool for 5 minutes then serve warm with the drizzle, plenty of vanilla ice cream and a sprinkle of chopped pistachios

Recipe by The Cook & Him at https://thecookandhim.com/recipes/peach-tart-with-orange-and-cardamom-drizzle/