Peaches and Cream Vegan Puff Pastry Tart Recipe
This vegan Peaches and Cream Puff Pastry Tart is a simple and delicious summer dessert that highlights seasonal peaches. Using store-bought puff pastry and dairy-free cream cheese, this tart offers a perfect balance of flaky crust, creamy filling, and fresh fruit topping. It’s easy to prepare and perfect for serving at gatherings or as a sweet treat any day.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Pastry
- 1 sheet of puff pastry, thawed
Cream Cheese Mixture
- 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 Finish
- 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 the Puff Pastry and Soften Cream Cheese: Let the sheet of puff pastry thaw at room temperature for 30-40 minutes or follow package directions. At the same time, leave the dairy-free cream cheese out to soften for 30 minutes.
- Prepare Baking Sheet and Oven: Line a baking sheet with parchment paper. Preheat your oven to 400ºF (204ºC) to prepare for baking the tart.
- Make the Cream Cheese Mixture: Using an electric handheld mixer, beat the softened cream cheese together with the agave nectar (or preferred sweetener) and vanilla extract on medium speed until the mixture is smooth and whipped.
- Roll the Puff Pastry and Mark Borders: Place the thawed puff pastry on a floured surface and roll it into a 13”x9” rectangle. With a paring knife, gently score a 1 inch border around the edge without cutting through the dough. Prick the center of the pastry all over with a fork, avoiding the border area.
- Prepare the Pastry Borders: Brush the scored 1-inch border with melted vegan butter, then sprinkle the border evenly with organic cane sugar.
- Assemble the Tart: Transfer the puff pastry carefully onto the parchment paper-lined baking sheet. Spread the cream cheese mixture evenly within the border using a spatula, then evenly distribute the sliced peaches on top. Dot the tart with fresh blueberries.
- Bake the Tart: Place the baking sheet into the preheated oven and bake for 25-30 minutes until the crust is golden brown and puffed up.
- Cool and Serve: Allow the tart to cool slightly before cutting it into squares. Serve and enjoy this creamy, fruity dessert.
Notes
- Make sure the puff pastry is properly thawed to avoid cracking when rolling.
- You can substitute other dairy-free cream cheeses if preferred.
- Adjust the sweetness in the cream cheese mixture according to your taste.
- Use ripe but firm peaches to maintain texture after baking.
- This tart is best served fresh but can be refrigerated for up to 2 days.
- To reheat, warm in a low oven (300°F) for a few minutes to revive flakiness.
