Vegan peach tart

This vegan peach tart is a simple yet impressive summer dessert. It’s not difficult to make, it’s vegan and can be made gluten-free too.

REGULAR CRUST
90 g / 6 tbsp refined / mild* coconut oil (solid not melted)
240 g / 2 cups white pastry flour
2½ tbsp icing sugar (or finely ground sugar)
¼ tsp fine sea salt

GLUTEN-FREE CRUST
90 g / 6 tbsp refined / mild* coconut oil (solid not melted)
200 g / 1¾ cups buckwheat flour
40 g / 4 tbsp cornstarch
½ tsp xanthan gum
2½ tbsp icing sugar (or finely ground sugar)
¼ tsp fine sea salt

FILLING
3-4 ripe but firm peaches
50 g / ¼ cup sugar (I used brown)
1 tbsp all purpose flour
1 tbsp fine semolina or all purpose flour
2 tsp lemon or lime zest
1 vanilla bean, seeds scraped
½ tsp cinnamon
15 g / 1 tbsp refined / mild coconut oil (solid not melted)
2 tbsp chopped pistachios, for decoration (optional)

View the full recipe at Lazy Cat Kitchen →