This is going to be your new go-to peach dessert. Promise. (Adapted from Amanda Hesser’s Peach Tart recipe.)
Note: This peach tart only has a hint of coconut, most notable in the crust. If you’re not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping. 


Coconut Peach Tart
 
This is going to be your new go-to peach dessert! It has just a hint of coconut, most notable in the crust. But if you're not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping.
Author:
Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup plus 1 teaspoon turbinado cane sugar (I use Sugar In The Raw)
  • 3 tablespoons shredded unsweetened coconut plus more for garnish
  • ¼ cup canola oil
  • ¼ cup coconut oil
  • 2 tablespoons soy milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons plant-based butter (I use Earth Balance)
  • 3–5 small ripe peaches, pitted and thickly sliced (about ½-inch wide). Note: I don't peel the peaches. You can if you want to, but I don't think it's necessary since the skins soften so much that you can't tell you're eating them and the color makes for a pretty tart.
Instructions
For the crust:
  1. In a mixing bowl, stir 1½ cups flour, ½ teaspoon salt, 1 teaspoon sugar, and 3 tablespoons coconut together.
  2. In a small bowl, whisk together the canola oil, coconut oil, soy milk, and vanilla extract. Pour liquid mixture into the flour mixture and mix gently with a fork, just enough to make flour mixture wet. Do not overwork the mixture or crust will be tough.
  3. Transfer the dough to a tart pan (I use a 9-inch, but you can use up to an 11-inch). Pat out the dough so it covers the bottom of the pan, making sure to push the dough up the sides to meet the edge. It should be about ⅛-inch thick all around. Set aside.
For the filling:
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt, and the plant-based butter. (Overly juicy peaches? Add 1 tablespoon of additional flour.)
  3. Using your fingers, pinch the plant-based butter into the dry ingredients until crumbly. Do this quickly so the mixture stays crumbly and the heat from your hands doesn’t melt the butter.
  4. Starting on the outside, arrange the peach slices overlapping each other in a concentric circle over the pastry you've pressed into the tart pan; make sure the peaches are snug. Sprinkle the entire crumble mixture on top; it will mostly cover the peaches.
  5. Bake for 35 to 45 minutes, until thick bubbles begin enveloping the fruit and the crust is lightly browned.
  6. Cool on a rack, resisting the urge to cut it immediately; the filling needs time to set! Garnish with a little shredded coconut. Serve warm or room temperature with coconut whipped cream or coconut-milk ice cream.

 

Leave a Reply

Your email address will not be published.