Here’s a delicious vegan and gluten-free fruit tart that takes advantage of beautiful summer peaches. If you start with smaller peaches, arrange a pretty “peach border” around the perimeter of the tart to create a stunning presentation (see above photo). If your peaches are large, simply overlap the peach slices on top of your vegan “cream” filling (see photo at the bottom of this post) for a lovely pattern. Either way, this elegant tart will get raves at your table.
ABOUT THE RECIPE:
This pretty pie beautifully showcases a sweet southern fruit favorite. Plump, ripe peaches are nestled in a layer of luscious vegan lemon cream, all cradled in my Crisp Pecan-Oat Pie Crust. This dazzling dessert takes time to assemble, but it’s well worth the extra effort. Jazzylicious!
Makes 8 servings
INGREDIENTS:
½ block (7 to 8 ounces) extra-firm or firm regular tofu
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (about 1 medium lemon)
1⁄3 cup vegan cane sugar
1 tablespoon plain or vanilla-flavored nondairy milk
1 tablespoon quick cooking rolled oats (use gluten free, if needed)
1⁄16 teaspoon ground turmeric (for color, optional)
1 very large (or 2 medium) ripe (but still firm) peaches, pitted (not peeled) and cut into 28 to 30 thin slices
Crisp Pecan-Oat Pie Crust, prebaked (RECIPE BELOW)
2 tablespoons maple syrup, divided
1 rounded tablespoon plus ½ teaspoon blueberry preserves, apricot preserves, seedless strawberry or seedless strawberry jam, divided
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Drain the liquid from the tofu by placing it in a colander, then very gently squeeze it with clean hands to release any excess water. Break the tofu into chunks. Put the chunks of tofu, lemon juice, sugar, nondairy milk, oats, and turmeric in a blender. Process for 30 seconds or until completely smooth.
Pour the tofu mixture over the cooled Crisp Pecan-Oat Pie Crust (recipe below), and smooth the top, leaving ¼-inch of the crust exposed around the rim.
Put the peaches in a medium-sized bowl and toss with ½ tablespoon maple syrup. Arrange the peaches slices by overlapping them in a spiral pattern on top of the filling. Bake for 46 to 50 minutes, or until the edges of the peaches are golden.
To make a glaze for the tart, put 1 rounded tablespoon preserves or jam and 1½ tablespoons maple syrup into a small bowl and stir to combine.
Put the tart on a wire rack. Let cool 5 minutes. Spread the glaze over the peaches. Spoon the remaining ½ teaspoon of the preserves onto the center of the tart. Gently run a table knife around the perimeter of the tart. Let cool for 15 minutes.
Carefully remove the springform rim. Cool for 30 minutes more and serve, or cover, refrigerate and serve cold. Tightly covered and stored in the refrigerator, tart will keep for 2 days.
CRISP PECAN-OAT PIE CRUST
ABOUT THE RECIPE:
Here’s my easy and delicious “go-to” pie crust. It serves beautifully for any baked vegan “cream” pie or “cheesecake,” and it makes an excellent tart crust too. The secret to this crunchy and sweet crust is using sesame tahini (instead of butter) mixed with ground pecans and oats!
MAKES 1 CRUST
INGREDIENTS:
1 teaspoon extra-virgin olive oil, to coat springform pan
1½ cups pecan halves (see note)
1 cup quick cooking rolled oats (use gluten free, if needed)
1⁄3 cup (very lightly packed) dark brown sugar
1⁄3 cup (creamy) sesame tahini
2 tablespoons maple syrup
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat the bottom and sides of a 9-inch round springform pan with oil.
Put the pecan halves in a blender (or food processor) and process into coarse crumbs. Transfer the pecan crumbs to a medium-sized bowl. Put the oats in the blender and process into fine flour. Add the oat flour and the brown sugar to the pecan crumbs and stir with a dry whisk to combine.
Make a well in the center of the dry ingredients. Add the tahini and 2 tablespoons maple syrup. Combine (using a dough blender or clean hands) until the mixture resembles wet sand. Evenly press the mixture into the prepared pan, using the bottom of a measuring cup to flatten the crust into an even layer and pushing it slightly up the sides. Make teensy “air” holes by poking the tines of a dinner fork into the dough (12 to 15 times) around the perimeter and the center of the crust.
Prebake the crust for 10 minutes. Put the pan on a wire rack and let cool 15 minutes. The crust is now ready for filling and baking!
Chef's note: If desired you may use raw unsalted sunflower seeds or walnuts in place of the pecans.
Ingredients
Directions
ABOUT THE RECIPE:
This pretty pie beautifully showcases a sweet southern fruit favorite. Plump, ripe peaches are nestled in a layer of luscious vegan lemon cream, all cradled in my Crisp Pecan-Oat Pie Crust. This dazzling dessert takes time to assemble, but it’s well worth the extra effort. Jazzylicious!
Makes 8 servings
INGREDIENTS:
½ block (7 to 8 ounces) extra-firm or firm regular tofu
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice (about 1 medium lemon)
1⁄3 cup vegan cane sugar
1 tablespoon plain or vanilla-flavored nondairy milk
1 tablespoon quick cooking rolled oats (use gluten free, if needed)
1⁄16 teaspoon ground turmeric (for color, optional)
1 very large (or 2 medium) ripe (but still firm) peaches, pitted (not peeled) and cut into 28 to 30 thin slices
Crisp Pecan-Oat Pie Crust, prebaked (RECIPE BELOW)
2 tablespoons maple syrup, divided
1 rounded tablespoon plus ½ teaspoon blueberry preserves, apricot preserves, seedless strawberry or seedless strawberry jam, divided
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Drain the liquid from the tofu by placing it in a colander, then very gently squeeze it with clean hands to release any excess water. Break the tofu into chunks. Put the chunks of tofu, lemon juice, sugar, nondairy milk, oats, and turmeric in a blender. Process for 30 seconds or until completely smooth.
Pour the tofu mixture over the cooled Crisp Pecan-Oat Pie Crust (recipe below), and smooth the top, leaving ¼-inch of the crust exposed around the rim.
Put the peaches in a medium-sized bowl and toss with ½ tablespoon maple syrup. Arrange the peaches slices by overlapping them in a spiral pattern on top of the filling. Bake for 46 to 50 minutes, or until the edges of the peaches are golden.
To make a glaze for the tart, put 1 rounded tablespoon preserves or jam and 1½ tablespoons maple syrup into a small bowl and stir to combine.
Put the tart on a wire rack. Let cool 5 minutes. Spread the glaze over the peaches. Spoon the remaining ½ teaspoon of the preserves onto the center of the tart. Gently run a table knife around the perimeter of the tart. Let cool for 15 minutes.
Carefully remove the springform rim. Cool for 30 minutes more and serve, or cover, refrigerate and serve cold. Tightly covered and stored in the refrigerator, tart will keep for 2 days.
CRISP PECAN-OAT PIE CRUST
ABOUT THE RECIPE:
Here’s my easy and delicious “go-to” pie crust. It serves beautifully for any baked vegan “cream” pie or “cheesecake,” and it makes an excellent tart crust too. The secret to this crunchy and sweet crust is using sesame tahini (instead of butter) mixed with ground pecans and oats!
MAKES 1 CRUST
INGREDIENTS:
1 teaspoon extra-virgin olive oil, to coat springform pan
1½ cups pecan halves (see note)
1 cup quick cooking rolled oats (use gluten free, if needed)
1⁄3 cup (very lightly packed) dark brown sugar
1⁄3 cup (creamy) sesame tahini
2 tablespoons maple syrup
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Generously coat the bottom and sides of a 9-inch round springform pan with oil.
Put the pecan halves in a blender (or food processor) and process into coarse crumbs. Transfer the pecan crumbs to a medium-sized bowl. Put the oats in the blender and process into fine flour. Add the oat flour and the brown sugar to the pecan crumbs and stir with a dry whisk to combine.
Make a well in the center of the dry ingredients. Add the tahini and 2 tablespoons maple syrup. Combine (using a dough blender or clean hands) until the mixture resembles wet sand. Evenly press the mixture into the prepared pan, using the bottom of a measuring cup to flatten the crust into an even layer and pushing it slightly up the sides. Make teensy “air” holes by poking the tines of a dinner fork into the dough (12 to 15 times) around the perimeter and the center of the crust.
Prebake the crust for 10 minutes. Put the pan on a wire rack and let cool 15 minutes. The crust is now ready for filling and baking!
Chef's note: If desired you may use raw unsalted sunflower seeds or walnuts in place of the pecans.
