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Peaches and Cream Puff Pastry Tart Recipe

★★★★★

4.7 from 74 reviews
  • Author: Naomi
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This Peaches and Cream Puff Pastry Tart is a delightful vegan dessert featuring flaky puff pastry topped with a creamy dairy-free cheese filling and fresh seasonal peaches and blueberries. Sweetened lightly with agave nectar and sprinkled with cane sugar, this tart offers a perfect balance of sweet and fresh flavors, ideal for a summer gathering or an elegant treat.

Ingredients

Scale

Puff Pastry

  • 1 sheet of puff pastry (thawed)

Cream Cheese Filling

  • 1 (8-ounce) container of Tofutti dairy-free cream cheese, softened
  • 1–2 tablespoons light agave nectar (or organic cane sugar or pure maple syrup)
  • 1 1/2 teaspoons pure vanilla extract

Topping and Garnish

  • 1–2 teaspoons vegan butter, melted
  • 1–2 tablespoons organic cane sugar
  • 2 cups peaches, sliced (not too thinly)
  • 1/2 cup fresh blueberries

Instructions

  1. Thaw and Prepare Ingredients: Let the sheet of puff pastry thaw at room temperature for 30-40 minutes, or according to package instructions. Soften the dairy-free cream cheese by letting it sit at room temperature for about 30 minutes.
  2. Preheat and Line Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  3. Make the Cream Cheese Mixture: Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or your choice of sweetener) and vanilla extract on medium speed until the mixture is whipped and smooth.
  4. Roll Out Puff Pastry: Place the thawed puff pastry on a lightly floured surface and roll it out into a 13”x9” rectangle using a rolling pin or the bottom of a chilled bottle. Use a paring knife to lightly score a 1-inch border around the edge of the dough, being careful not to cut through. Prick the center area inside the border all over with a fork, but leave the border intact.
  5. Brush and Sprinkle Sugar: Brush the 1-inch border of the dough with melted vegan butter. Sprinkle the organic cane sugar evenly over the buttered border to create a crunchy, caramelized edge.
  6. Assemble the Tart: Carefully transfer the prepared puff pastry to the lined baking sheet. Spread the cream cheese mixture evenly over the center of the pastry using a spatula, avoiding the border. Top with sliced peaches evenly, followed by dotting the tart with fresh blueberries.
  7. Bake: Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and puffed up around the edges.
  8. Cool and Serve: Allow the tart to cool slightly before cutting into 12 squares. Serve and enjoy the fresh, creamy, and fruity flavors.

Notes

  • Ensure the puff pastry is properly thawed to make rolling and scoring easier.
  • You can substitute agave nectar with organic cane sugar or pure maple syrup depending on your preference.
  • Slice peaches not too thinly to preserve their texture during baking.
  • Use vegan butter to keep this tart dairy-free and vegan-friendly.
  • Let the tart cool slightly before cutting to prevent the cream cheese layer from oozing.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peach tart, vegan dessert, puff pastry tart, dairy-free tart, summer dessert, fruit tart, vegan cream cheese dessert

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Find it online: https://naomifletcher.com/peaches-and-cream-puff-pastry-tart-recipe/