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.
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.
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.
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 - 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.
- 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
- 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
- 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.
Leave a Reply