Peach Crumble Tart, GF, SF Fresh Fruit Tart Recipe
Vegan summer dessert: ripe peaches, nut crust, stevia sweetened
Peach Crumble Tart: Vegan summer dessert with ripe, juicy peaches, nut crust, liquid stevia, heavenly with Larry & Luna's non-dairy vanilla coconut ice cream, or Coconut Whipped Cream.
This fresh fruit tart recipe is a close relative of our peach crisp recipe, and Lois Dieterly's Peach Crumb Pie from her cookbook Sinfully Vegan.
Our peach tart is GF, FF, SF, low sodium, and sinfully delicious!
Total Prep & Cook Time: 75 minutes
Yield: 8 servings, one 8 inch round tart
Nutrition Data, 232g: 318 calories, 128 calories from fat, 46g carb, 31g sugars, 15g fat, 37mg sodium, 7g fiber, 7g protein, low Cholesterol, Saturated Fat, Sodium. Good source of Manganese. Estimated glycemic load 18.
For this recipe, you'll need an 8 inch round cake or tart pan, parchment paper to keep the crust from burning, and a big pot for blanching peaches.
- Nut Crust and Topping:
- 1 cup hazelnuts, soaked 2 hours
- 1/2 cup almond meal
- 1/2 cup gf rolled oats
- 8 - 10 medjool dates, pitted and chopped
- 1 tsp cinnamon
- 1/8 tsp salt
- Peach Filling:
- 9 large firm ripe peaches, no bruises
- 2 Tbsp arrowroot starch
- 2 Tbsp fresh lemon juice
- 40 - 60 drops liquid stevia (I used NuNaturals brand, it's not bitter) OR: 1/4 cup powdered stevia or xylitol
Directions, Nut Crust & Topping:
- Cut a round piece of parchment paper to fit the bottom of the tart or cake pan (set the pan on the paper and trace around it with a pencil - crafty!)
- Preheat oven to 350 degrees
- Rub the soaked hazelnuts in a dish towel to remove the loose skins
- Whiz in a food processor until crumbly
- Add 8 dates, pitted and chopped, rolled oats, almond meal, cinnamon and salt, and process until mixture starts to clump together. Add 2 more dates if it's not clumping.
- Spread 2/3 of the mixture evenly in the pan on top of the parchment paper, pressing with a spatula or your fingers until it is packed down firmly and evenly
- Bake crust at 350 degrees for 10 minutes
- Blanche peaches: Bring a large pot of water to a boil and submerge the peaches for 1 minute. Empty the pot and peaches into a colander or big strainer, then dump the peaches into a sink or container of cold water to loosen the skins.
- Slip off the peach skins, using a paring knife
- Cut 6 peaches in quarters and remove the stones
- Slice the quarters in 1/2 inch slices into a bowl, and mix with 1 Tbsp of the lemon juice
- Juice or blend the 3 remaining peaches and mix with arrowroot starch
- Cook the blended peach juice, remaining lemon juice and arrowroot over medium heat until thickened. Stir in stevia or xylitol
- Arrange the peaches artistically in 2 layers on top of the pre-baked crust
- Pour the peach syrup over the peaches
- Crumble the remaining nut mixture over the peaches and syrup. Don't press it down, and it's ok if there are gaps
- Bake the tart for 30 minutes more at 350 degrees, covering with foil for the first 15 minutes so the nut topping doesn't get too brown. Remove the foil for the last 15 minutes of baking
- Cool the peach tart completely before cutting and serving
- Serve with Coconut Whipped Cream or vegan ice cream
Fresh ripe juicy but firm peaches, in season and reasonably local are the key to success for this recipe, because they will have the flavor, sweetness and juicyness that are needed.
Organic peaches are desirable if you can find them, but if you can't, or can't afford them, don't let that hold you back from enjoying this healthy but scrumptious dessert.
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