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Vegan Peach Tart

1.5 Hours
12 People
Overhead view of small peach tarts on white background.


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


  1. Preheat oven to 325F. Lightly coat a baking sheet with canola oil spray.

  2. 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.

  3. In a large bowl, combine peaches, sugar, flour, cornstarch, cinnamon and ginger.

  4. 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.


Calories 115
Protein 2g
Sodium 32mg
Carbohydrates 22g
Fat 3g
Fiber 3g
Cholesterol 0mg
Servings 12