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Vegan Peach Raspberry Rustic Tart

There are only a few months each year when I can find fresh peaches to make this summery and buttery tart. What a treat especially when you add raspberries, blueberries, or strawberries!
Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine French
Servings 4


For Crust:

  • 3/4 C. Whole wheat pastry flour
  • 1/2 C. All-purpose flour Unbleached
  • 1 T. Granulated cane sugar
  • 1/4 t. Salt
  • 2 t. Lemon zest
  • 1/4 C. Unrefined coconut oil chilled (you may not need to chill if your oil is firm)
  • 1/4 C. Earth Balance butter
  • Up to 1/4 C. Ice cold water you may not need it all

For Peach Raspberry Filling:

  • 1/4 C. Granulated cane sugar
  • 2 T. Whole wheat pastry flour or all-purpose flour
  • 1/2 t. Ceylon cinnamon ground
  • 1/2 t. Vanilla bean powder or 1 t. Vanilla extract
  • 1 large Peach sliced
  • 1/2 C. Fresh raspberries
  • 2 t. Fresh lemon juice


To make the crust:

  • Chill your flours, coconut oil if needed, and water.
  • Pulse the flours, sugar, salt, and lemon zest in the food processor with the dough attachment.
  • Add the coconut oil and butter and pulse until crumbly.
  • Add water by tablespoons just until the dough comes together. Don't overmix or your crust will be tough.
  • Take the ball of dough and slightly flatten onto a silpat lined baking sheet. Cover with plastic wrap and chill for 15 minutes.
  • Roll into a 1/8" thick disc that is about 9" in diameter. Cover and place in the refrigerator while you mix your filling.
  • Note: This can also be mixed by hand, just use 2 knives or a pastry cutter to incorporate the coconut oil and butter into the flour mixture.

To make the filling:

  • Mix the flour, sugar, cinnamon and vanilla powders. Add the sliced peaches and lemon juice. Toss to combine. Let sit so the peaches begin to release their juices.
  • Place the peaches on the center of the crust leaving about 1" of dough around the edge.
  • Fold about 1" of dough in whatever way you like to make the crust. Place the raspberries over the peaches.
  • To make a brown crunchy edge, brush the edge of the dough with maple syrup and sprinkle with sugar.
  • Place into a preheated 375 degree F oven for about 33 minutes. I always check my baked goods 5 minutes early, so as not to overbake. Remove from oven when the edge is golden brown and fruit filling is bubbling.
  • Cool for a few minutes and serve with non-dairy ice cream or coconut whipped cream.