Peaches and Cream Vegan Puff Pastry Tart Recipe
This vegan Peaches and Cream Puff Pastry Tart is a delightful and easy summer dessert that showcases fresh seasonal peaches. The tart features a flaky puff pastry crust topped with a creamy dairy-free cream cheese mixture, sweetened naturally and flavored with vanilla, then layered with juicy peaches and fresh blueberries. Perfect for gatherings or a simple treat, this tart combines light sweetness with fresh fruit and a crisp, buttery crust.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
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
- Thaw pastry and soften cream cheese: Leave the puff pastry at room temperature for 30-40 minutes until thawed according to package directions. Simultaneously, set the cream cheese out to soften for about 30 minutes.
- Prepare oven and baking sheet: Line a baking sheet with parchment paper and preheat the oven to 400ºF (204ºC).
- Mix cream cheese filling: Using an electric handheld mixer, beat the softened cream cheese with agave nectar (or your sweetener choice) and vanilla extract on medium speed. Continue beating until the mixture is whipped and smooth.
- Roll out pastry: On a floured surface, roll the thawed puff pastry into a 13”x9” rectangle using a rolling pin or a chilled bottle of wine. Use a paring knife to thinly score a 1-inch border around the edges without cutting through.
- Dock and prepare pastry: Prick the center of the pastry inside the border with a fork to prevent excessive puffing. Brush the border with melted vegan butter and sprinkle evenly with organic cane sugar.
- Assemble the tart: Transfer the prepared puff pastry onto the lined baking sheet. Spread the whipped cream cheese filling evenly within the border using a rubber or frosting spatula. Layer the sliced peaches on top, then dot with fresh blueberries.
- Bake the tart: Place the tart in the preheated oven and bake for 25-30 minutes until the crust is golden brown and puffed.
- Cool and serve: Allow the tart to cool slightly before cutting into 12 squares. Serve and enjoy this fresh, vegan summer dessert.
Notes
- Make sure the puff pastry is fully thawed at room temperature for easier rolling and better texture.
- Adjust sweetness to taste by varying the amount and type of sweetener used in the cream cheese filling.
- Slicing peaches too thinly may cause them to release more juice and sog the pastry base; aim for medium slices.
- This tart is best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
- For a gluten-free version, use a gluten-free puff pastry alternative.
