Dock with a fork and bake at 350☏ for 30–40 minutes, or until lightly golden. Using a paring knife, trim the edges of the pastry so it’s flush with the tart pan.(I use an 8–10” pan with removable bottom.) Press dough evenly into corners of the pan. Roll out the dough on a lightly floured surface until it’s about 2 inches longer in diameter than your desired tart pan.Shape into a disc and chill dough for 30 minutes in the fridge. Add flour and salt and mix just until no flour clumps remains.Add applesauce and vanilla and continue mixing for 1 minute. In a mixing bowl, cream butter and powdered sugar together until light and fluffy, about 5 minutes.This way, I better get to know which recipes you like and can make more of them. I would love it if you leave me a 5-star rating or comment. Reheat in the oven before serving!Ĭan I make those vegan puff pastry tarts with other fruits? Yes, they are delicious with every other stone fruit such as plums or apricots.Ĭan I use frozen puff pastry? For sure, but let it thaw entirely before preparing the recipe. Leftovers can be stored for one day refrigerated in an airtight container. How long do they stay fresh? They are the best when enjoyed fresh and within the same day you bake them. Optional: Sprinkle the tarts with powdered sugar before serving! Recipe FAQ Transfer to a cooling rack and let them cool before serving.Bake your nectarine tarts for 15 minutes until golden brown.Arrange the peach slices on top of the hazelnuts.Sprinkle the hazelnuts in the middle of each pastry.Cut the fresh peaches or nectarines in slices.Brush each puff pastry rectangle with it using a basting brush.
Mix the vegan egg wash: Use 1 tbsp agave nectar or maple syrup with 1 tbsp plant-based milk (I used oat milk).Divide the puff pastry sheet into 8 equal long rectangles and transfer them on a with parchment paper lined baking sheet.Transfer to a small bowl and set aside to cool. Start with roughly chopping the hazelnuts (as small or chunky as you like them) and roast them for about 5 minutes over medium heat.Maple syrup – Can be substituted with agave nectar or alternatively honey (you can’t call them vegan anymore if you use honey).Whole hazelnuts – Roast them for extra flavor.Vegan Puff Pastry – Fancy making your own? Try out this recipe for Homemade Rough Puff Pastry.
VEGAN FRUIT TART NEAR ME SKIN
Either ripe peaches or nectarines – It really doesn’t matter which one you choose, it’s delicious with both, and the only difference between those two fruits is the skin → Option 2: Use a mix of nectarines and peaches!.Want to make them sugar-free? Leave out the maple syrup! Nectarine & Peach Puff Pastry Tart Recipe Drizzle them with only a tablespoon of maple syrup and everybody is happy. Plus, when using ripe fruits, they are already so sweet that you don’t need to add a lot of sugar to this dessert recipe. The sweet taste of the stone fruit goes so well with crispy baked puff pastry. Also, everybody enjoyed how delicious they are! Everyone loved how easy those mini fruit tarts are to eat.
This is especially practical if you are looking for a nectarine dessert which you can take with you in the park, to parties, or on a family hiking trip.Ī while ago I took them with me when we were heading for a little swim in the river where I live. The advantage of making mini fruit tarts, instead of a large one, is that you don’t need to cut it before serving and everybody can quickly eat them by using their hands.
Even baking beginners manage to prepare it.
These vegan fruit tarts are made with either fresh nectarine or peaches, vegan puff pastry, roasted and chopped hazelnuts, and maple syrup. These utterly tasty mini vegan nectarine and peach puff pastry tarts are the perfect summer fruit dessert! Peach Tarts are so easy and quick to make, and every stone fruit lover adores them!
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