• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nutritionicity

Eat. Well. Soon.

  • Cookbook
  • Recipes
    • Baked Goods
    • Breads and Crackers
    • Breakfast
    • Desserts
    • Juices and Smoothies
    • Main Dishes
    • No Bake
    • Plant-based Cheeses
    • Salads
    • Salsas and Dips
    • Side Dishes
    • Snacks
    • Soups
    • * Roundups *
  • Winery Visits
    • *All Virginia Wineries*
    • Fairfax County Wineries
    • Fauquier County Wineries
    • Loudoun County Wineries
    • Madison County Wineries
    • Orange County Wineries
    • Prince William County Wineries
    • Rappahannock County Wineries
  • Reviews
    • Product Face-offs
      • Breads and Crackers
      • Desserts
    • Food Products
  • Making Nutrition Simple
    • Quinoa
    • Helpful Hints
  • About Jana
    • Terms of Service
    • Privacy Policy
  • Contact

July 24, 2016 By Jana Leave a Comment

Mini Peach Tarts (Gluten-free, Vegan / Plant-based)

  • Share
  • Tweet
Mini Peach Tarts

Mini Peach Tarts – No fuss makes these a must! Fresh baked peach pie deliciousness in a buttery, flaky, golden brown crust without the hassle of rolling dough. Sweet fresh peaches blended with hints of vanilla, cinnamon, and coconut palm sugar combine to make a refreshing, melt-in-your-mouth treat.

Mini Peach Tarts - Peaches

Mini Peach Tarts – Peaches

Mini Peach Tarts - Peaches in Blender

Mini Peach Tarts – Peaches in Blender

Mini Peach Tarts - Ingredients in Blender

Mini Peach Tarts – Ingredients in Blender

Coconut palm sugar is my secret to creating a refined sugar-free peach filling. To keep the entire recipe gluten-free and plant-based, I use vegan butter spread and a gluten-free pie crust mix. You’ll find this combination identical in flavor and texture to a traditional pie crust. If you use Bob’s Red Mill Gluten-free Pie Crust mix, it does contain a scant amount of sugar, but you can easily substitute your preferred brand of gluten-free pie crust mix.

Mini Peach Tarts - Peach Filling

Mini Peach Tarts – Peach Filling

I know some people get overwhelmed at the idea of making a fresh pie — more specifically rolling out a fresh pie crust! No need for anxiety with the Mini Peach Tarts. You’ll experience all of the sumptuous flavor and texture of a delectable piece of homemade peach pie without apprehension or frustration — just leave that rolling pin in the cupboard! The filling is quickly combined in a blender, and the tart crust is simply pressed into the cups of a muffin tin using your hands. Add the filling, bake, cool and voilà! Fresh baked peach pie in easy to serve tarts.

Mini Peach Tarts - Crust Dough Ball

Crust Dough Ball

Mini Peach Tarts - Dividing Dough

Dividing Dough

My personal preference is eating these tarts straight up! They are so flavorful. I don’t want to do anything to compromise the perfect palate experience of combining fresh peaches with a buttery crust. For those of you out there that prefer a fresh dollop of whipped cream to seal the deal, I recommend whipping up some of my gluten-free, plant-based Easy Coconut Whipped Cream.  If you love the golden yumminess of pie crust you may also want to try my Peach Cobbler Strudel (GF,V) or my Pie Crust Cinnamon Rolls (GF,V).

Mini Peach Tarts - Crusts in Muffin Tin

Mini Peach Tarts – Crusts in Muffin Tin

Mini Peach Tarts - Filling Crusts

Mini Peach Tarts – Filling Crusts

Mini Peach Tarts - Tarts Ready to Bake

Mini Peach Tarts – Tarts Ready to Bake

Mini Peach Tarts

Print
Mini Peach Tarts (Gluten-free, Vegan / Plant-based)

Prep Time: 20 minutes

Cook Time: 52 minutes

Category: Baked Goods, Desserts, Recipes, Snacks

Author: Nutritionicity

Servings: 9 tarts

Mini Peach Tarts

Mini Peach Tarts - No fuss makes these a must! Fresh baked peach pie deliciousness in a buttery, flaky, golden brown crust without the hassle of rolling dough. Sweet fresh peaches blended with hints of vanilla, cinnamon, and coconut palm sugar combine to make a refreshing, melt-in-your-mouth treat.

Ingredients

  • Filling
  • 4 cups sliced and peeled peaches (about 5 large peaches)
  • 1/2 cup coconut palm sugar (1 extra tablespoon may be added for a sweeter filling)
  • 2 tablespoons coconut oil (I use refined for no added coconut flavor and tolerance for high heat)
  • 1 1/2 teaspoons pure vanilla
  • 1 teaspoon finely ground cinnamon
  • 1/4 cup arrowroot
  • Crust
  • 2 cups gluten-free pie crust mix (I use Bob's Red Mill)
  • 3/4 cup vegan butter spread (I use Earth Balance Soy Free)
  • 5 to 6 tablespoons iced water

Instructions

  • 1) In a blender combine sliced peaches, coconut palm sugar, coconut oil, vanilla and cinnamon. Blend on medium speed until combined. Add arrowroot and blend at medium speed until smooth. Pour into bowl and set aside.
  • 2) Pour pie crust mix into food processor or bowl and spoon in butter cut into tablespoon size chunks. Pulse ten to twelve times, or if using bowl cut butter in with pastry cutter.
  • 3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps (see picture in post).
  • 4) Pour into medium size bowl and form dough into a ball. Dough should form a smooth ball (see picture in post) Note: if dough doesn't stick together well, 1 or 2 additional tablespoons of ice water may be added. Then flatten into a disc approximately 2 inches thick. Wrap dough in plastic wrap and refrigerate for 15 minutes.
  • 5) Grease standard size muffin tin. Remove dough from refrigerator and cut disc into 8 or 9 equal pieces (see picture in post). Take a wedge of dough and roll into a ball. Place in muffin tin cup and spread evenly in cup with your fingers. First press the center of the ball down on the bottom of the cup then press the dough up the sides of cup (see picture in post). Repeat with remaining wedges of dough. Note: If you are in a warmer climate you may want to leave the dough wedges in the refrigerator and remove them one at a time as you place them in the muffin tin.
  • 6) Spoon peach filling into crusts (see picture in post) until full. Bake at 350 degrees Fahrenheit for 52 minutes (time may vary by a couple of minutes depending on oven). Crust should begin to show a golden brown color and filling should be a little moist with a toothpick test. Remove from oven and allow to cool for 5 minutes in tin. Remove tarts from tin and place on a baking rack to complete cooling. Allow to cool completely if a custard-like texture is desired of the filling. Tarts can be stored at room temperature for 2 to 3 days or refrigerated for longer periods of time.
6.3.1
https://nutritionicity.com/recipes/mini-peach-tarts/
Copyright 2019 Nutritionicity

Mini Peach Tarts Collage

  • Share
  • Tweet

Filed Under: Baked Goods, Desserts, Recipes, Snacks Tagged With: antioxidants, cinnamon, coconut oil, coconut palm sugar, cooking, dairy free, dessert, Gluten Free, healthy fats, lactose free, nut-free, peaches, pie crust, plant based, refinedsugarfree, snacks, soy free, vegan, vegetarian

Subscribe to Nutritionicity!

Previous Post: « Morais Vineyards & Winery – Taste & Tour
Next Post: 6 Plant-based & Gluten-free Ways to Make Cauliflower Decadent & Delicious »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome to Nutritionicity!

Jana

Hi, I'm Jana! Recipe developer, food photographer/stylist, wine enthusiast and healthy foodie. I create recipes that are 100% plant-based/vegan, gluten-free and refined sugar-free, bursting with nutrients and, of course, delicious! Check out my About page to see where my recipes have been featured! Cookbook hitting shelves October 2020!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Eat Well Be Well Cookbook Promotion

Search Nutritionicity

Featured on:

Nutritionicity Features

To find out more about where my recipes and articles have been featured, check out my About page!

Subscribe to Nutritionicity!

Most Recent Posts

Bakery Style Scones

Bakery Style Scones (Plant-based, Gluten-free, Refined Sugar-free)

Cashew Flour Chocolate Chip Cookies

Cashew Flour Chocolate Chip Cookies (Plant-based, Gluten-free, Oil-free)

Portobello Steak with Tomato Caper Sauce

Portobello Steak with Tomato Caper Sauce

12 Immune-boosting Plant-based Foods and Recipes

Immune-boosting Plant-based Foods and Recipes

Cinnamon Pear Cookies Plated

Cinnamon Pear Cookies (Plant-based, Gluten-free, Oil-free)

Baked Cheesy Cauliflower Gnocchi

Baked ‘Cheesy’ Cauliflower Gnocchi (Plant-based, Gluten-free)

Footer

Follow me on Instagram!

Follow Nutritionicity on Instagram!

Get in touch!

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube
Deliciousness and nutritiousness can coexist! Check out my About page for more information and to see where my recipes have been featured!

Copyright © 2023 · Nutritionicity - All Rights Reserved. | Terms of Service | Privacy Policy