Posted in Recipes on 26.06.2023
Peach Upside Down Tarts
prep: 10 mins / cook: 25 mins / inactive: 0 mins / total: 35 mins / quantity: 8 tarts Print recipe?
Delicious vegan desserts don’t come any easier than these peach upside down tarts. The herb cream cheese adds even more garden fresh flavour!
When I saw the new upside down tarts viral trend on social media I knew I had to try it. Sometimes I see these trends and don’t understand the hype. But much like these smashed tacos (or smashed burgers if you’re a taco purist!) I was pretty sure I wasn’t going to be disappointed!
But I always want to add my own twist. As well as celebrate all the wonderful herbs that are growing like gang busters on my windowsill! My very favourite thing about summer is all the produce. The fresh fruit, aromatic herbs and garden vegetables. So much yum.
These upside down tarts are SO easy to make and are just as delicious for a sweet breakfast or topped with a dollop of ice cream for a quick and simple dessert.
Peach tart ingredients:
Puff pastry – I simply don’t make my own anymore. Most of the shop bought stuff is accidentally vegan and making it takes way too much time. The ready rolled puff is also really really good and makes these vegan tarts a literal 10 minute job to prepare.
Cornflour – vegan cream cheese is a little softer than dairy cream cheese. And I learnt when making these passion fruit and berry breakfast pastries that adding a little cornflour to the cream cheese stops it from becoming too runny and just not staying put!
Icing sugar – mixed in with the cream cheese, could be subbed with caster or granulated sugar.
Thyme and Mint – the fresh herbs really add something special to these cream cheese tarts. They could be subbed with dried and you can swap the herbs – maybe try basil instead of the thyme or even tarragon for an aniseed vibe.
How to make these upside down tarts:
Line a large baking tray (or two) with greaseproof or a silicon mat and generously sprinkle over the demerara sugar.
Slice the peaches. Cut them into fairly thick slices or wedges. As they cook down, if they’re too thin they can go a little mushy and almost disappear into the cream cheese.
Lay the peach slices in groups of 5-6 slices, spacing evenly or overlapping a little. Space them fairly far apart on the tray as they will be covered with rectangles of the puff pastry. You want 8 ‘piles’ of peach slices.
Add the icing sugar and cornflour to the cream cheese and mix together with a small whisk or spoon.
Pick the leaves off the thyme and shred the mint and add to the cream cheese.
Mix the milk with the turmeric in a small bowl.
Unroll your puff pastry sheet and lift it off the paper it comes rolled in, then place it back on the paper. This just helps when you come to lift them off the paper again and put them on the peaches.
Cut the puff pastry into 8 even sized pieces then add roughly one teaspoon of the cream cheese to each piece. Spread it out a little, not going all the way to the edge, leave a 1 inch gap round the cheese. Lay one piece of inverted pastry over each of the peach ‘piles’ so that they cover them.
Brush the topside of the pastry with the milk and turmeric then bake in a preheated oven 180 Fan / 200 C / 400 F / Gas 6 for 20-25 minutes until the pastry is well risen, puffed and golden!
The sugar will caramelise as it cooks, giving the pastry a lovely golden crust. When they’re cooked, use a spatula or palette knife to carefully lift the pastries off the tray. You’ll want to do this fairly soon after they come out the oven or the sugar sets and makes the lifting a little more demanding!
Storing and serving your pastries:
Like most things puff pastry, these upside down tarts are best eaten not long after coming out of the oven. However, any leftovers may be stored in an airtight container in the fridge – crisp them up by putting back in a warm-hot oven for 10-15 minutes.
Serve plain or with a scoop of ice-cream – vanilla or nut ice ice creams work especially well with these peach tarts!
Looking for even more vegan summer recipes?
Well, I’ve written a very handy blog post of all my very favourite vegan summer recipes right here!
If it’s just vegan summer desserts you want try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Peach Upside Down Tarts
prep: 10 mins / cook: 25 mins / inactive: 0 mins / total: 35 mins / quantity: 8 tarts
- 6-8 peaches
- 2 tablespoons demerara sugar
- 1/4 cup (45g) vegan plain cream cheese
- 1 tablespoon icing sugar
- 1 tablespoon cornflour
- 1-2 stalks fresh thyme (or sub with 1/4 tsp dried)
- 10 fresh mint leaves (or sub with 1 tsp dried)
- 1 tablespoon milk
- pinch turmeric
- 1 sheet pre-rolled puff pastry
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 baking trays with parchment of silicon mats
- Thickly slice the peaches into segments - discarding the stone
- Lay the peach slices in groups of 5-6 slices, spacing evenly or overlapping a little. Space them fairly far apart on the tray as they will be covered with rectangles of the puff pastry. You want 8 'piles' of peach slices
- Put the cream cheese in a small bowl, the icing sugar and cornflour and mix together with a small whisk or spoon
- Remove the thyme leaves from the stalks and shred the mint leaves. Stir them into the cream cheese mixture
- In another small bowl mix the milk with the turmeric
- Unroll your puff pastry sheet and cut into 8 equal rectangles
- Put a teaspoon or so of the cream cheese mixture in the middle of each of the pastry rectangles then spread out, leaving a 1 inch border all the way round
- Carefully lift the pastry off the paper sheet and invert onto the peaches, so that the cream cheese is underneath and directly on top of the peaches
- Brush the top of the pastry all over with the turmeric milk then pop the tray(s) in the oven for 20-25 minutes until the pastry is well risen and golden
- Before the pastries cool too much lift the pastries off the tray and turn them over - this prevents the sugar from setting and making it a little more of a task turning them over!
- Swap out the thyme for basil or tarragon
- Tip: After you've unrolled the puff pastry lift it off the paper it comes with then put it back down on the paper - this just helps when you come to lift up the individual rectangles as they'll have warmed up a bit and be more stuck to the paper!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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