Vegan Peach Tart
6 med peaches, peeled and sliced
3 Tbsp cane sugar
3 Tbsp all purpose unbleached flour
1 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1 1/4 cups whole wheat flour
2 Tbsp canola oil
2 Tbsp cane sugar
3 Tbsp cold water
1/4 tsp sea salt
Preheat oven to 325F. Lightly coat a baking sheet with canola oil spray.
In a food processor, combine the flour, canola oil, sugar, water and salt. Pulse until mixture forms a ball. Wrap in wax paper and refrigerate at least 30 minutes before using.
In a large bowl, combine peaches, sugar, flour, cornstarch, cinnamon and ginger.
To form the crust, roll dough ball into a 12- inch wide, ¼-inch thick circle and place on baking sheet. Spread peach mixture in the middle and fold in edges of crust about 1 inch over the fruit filling. Bake for 30 to 40 minutes, or until crust is golden. Slice into 12 pieces.