If you read my post earlier this summer (link here) then you know that my husband and I went to the farmers market and came back with 80 peaches!! We have since eaten all those peaches and gone back 2 more times! But you can guess what my favorite fruit is 😉
And you know what they say, when life gives you peaches, make peach tarts! So that’s exactly what we did. My sweet friend Teresa, who is an incredibly creative baker, came over and got her hands messy with me. It was so fun to have someone to get creative in the kitchen with. We dug through my pantry and refrigerator, took at a whole slew of things that sounded good and then just started mixing and matching. Before you knew it we had this beautiful tasty treat before us!
Peach Tart with Toasted Nut Crumble and Ginger Infused Coconut Cream
Ginger infused whipped coconut cream:
1 14oz coconut cream chilled in the fridge overnight (this will help thicken it)
3 quarter inch pieces of fresh ginger
Mash the ginger with the end of a cup to release the juices.
Mix the pieces in a bowl with a cup of the chilled coconut cream for at least an hour, if not 2-3 hours for more ginger flavor.
Just before serving whip the cream on high until fluffy.
Toasted Nut Crumble Topping
½ c walnuts
½ c pecans
3 cloves
2 dates
Pan toast the nuts on medium high. Stir continually until brown and fragrant. About 8-10 minutes. Make sure to watch because they can easily burn.
Pulse the nut mix in a food processor with 2 dates and 3 whole clove pieces.
Tart Crust:
*Feel free to use your favorite crust recipe*
We used
1-1/2 cups Pamela’s GF Baking Mix
1 Tbs honey
4 Tbsp vegan butter, chilled
2 Tbsp Spectrum Organic Palm Shortening
1/4 cup ice water
Combine Baking & Pancake Mix and sugar in a bowl. Cut chilled butter through flour mixture with two knives, pastry cutter, or with paddle attachment and stand mixer until butter is in very small pieces. Add shortening, then add ice water slowly until dough comes together, not sticky. You may not need all the water.
Roll out the dough between two sheets of parchment or wax paper. Dough should be thin, about 1/8″ as it will puff and swell when it bakes. Peel the top paper off dough and invert into pie dish. Peel off second sheet of paper and arrange dough and fix crust edge. Or instead of rolling out dough, press it into pan with fingers, the thinner the better.
Peach Tart Filling:
6-8 peaches sliced (depending on the size)
¼ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp vanilla
1 tsp vegan butter (this will be put on top right before baking)
Toss all of the ingredients in a bowl an mix around by hand until all the peaches are nicely coated in the spices.
Assemble in a tart or pie pan. Press crust into pan, layer with the spice coated peaches, sprinkle nut crumble on top and then cute up tiny cubes of butter and place on top.
Bake at 375 for 50 minutes.
