I’ve perfected a Peach and Cream Puff Pastry made for summer peaches, easy enough for kids to help make, and part of my Easy Vegan Pastries; read on to find the single trick that makes it so simple.

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I love a dessert that looks fancy but actually saves you time, and this Vegan Peaches And Cream Puff Pastry Tart is exactly that. I pile thinly sliced ripe peaches onto a warm sheet of vegan puff pastry and watch people suddenly become very serious about dessert.

It’s bright, sweet, and somehow perfect for summer heat, the kind of treat kids and adults both reach for. This recipe lives in my Light Vegan Desserts notes and has quickly become one of my favorite Easy Vegan Pastries to bring to backyard get togethers.

You’ll wanna try a bite just to see why.

Ingredients

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Ripe peaches add juicy sweetness, vitamin C and fiber, bright tart notes if slightly underripe.
Flaky store bought pastry gives buttery texture and carbs, not exactly health food though.
Soy or almond milk adds creaminess and a bit of protein, mild nutty taste.
Cornstarch thickens filling for silky custard, pure starch so low in nutrients.
Granulated sugar sweetens the custard, boosts browning, mostly empty calories though.
Vegan butter adds richness and a glossy finish, gives that pastry mouthfeel.
Apricot jam thinned with water gives shiny glaze, adds fruit sweetness and brightness.

Ingredient Quantities

1 sheet vegan puff pastry, thawed (about 9×12 inches), store bought is fine

3 to 4 ripe peaches (about 1 1/2 lb), thinly sliced

2 cups unsweetened plant milk (soy or almond works best)

1/3 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

1 teaspoon vanilla extract

2 tablespoons vegan butter or margarine

1 tablespoon lemon juice

1 tablespoon apricot jam plus 1 tablespoon water for glazing

1 tablespoon non dairy milk or melted vegan butter for brushing pastry edges

1 tablespoon powdered sugar for dusting (optional)

1/2 teaspoon almond extract (optional, but nice)

How to Make this

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1. Preheat oven to 400 F (200 C). On a lightly floured surface unroll the thawed puff pastry to about 9×12 in, place on a parchment lined baking sheet, then score a 1 inch border around the sheet without cutting all the way through. Dock the center area with a fork so it wont puff up too much, brush the scored edges with 1 tablespoon non dairy milk or melted vegan butter, chill 10 minutes in the fridge so it holds shape.

2. Bake the pastry on the middle rack until the edges are puffed and deep golden, about 15 to 20 minutes. If the center puffs too high, gently press it down with a spatula while still hot. Let the shell cool while you make the filling.

3. Make the vegan pastry cream: in a medium saucepan whisk together 1/3 cup sugar, 3 tablespoons cornstarch and a pinch of salt. Gradually whisk in 2 cups unsweetened plant milk until smooth so there are no lumps.

4. Cook the milk mixture over medium heat, stirring constantly, until it thickens and comes to a simmer and looks glossy, about 3 to 5 minutes. Keep stirring and cook another minute so the cornstarch is fully cooked.

5. Remove from heat and stir in 2 tablespoons vegan butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract if using. Stir in 1 tablespoon lemon juice to brighten the flavor. Pour the cream into a bowl, press plastic wrap right on the surface to prevent a skin, chill until thickened, at least 20 minutes.

6. While cream cools, thinly slice 3 to 4 ripe peaches and toss them with a little extra lemon juice so they dont brown. Use ripe but still slightly firm peaches for best slicing.

7. When the pastry shell and cream are cool, spread the chilled pastry cream over the center leaving the puffed border intact. Neatly arrange the peach slices in overlapping rows or a pretty concentric circle on top of the cream.

8. Heat 1 tablespoon apricot jam with 1 tablespoon water in a small microwave or saucepan until runny, stir and if needed strain out bits. Use a brush or spoon to glaze the peaches so they shine and wont brown.

9. Dust with 1 tablespoon powdered sugar if you like, chill briefly so everything sets, about 20 to 30 minutes, then slice and serve. Leftovers keep covered in the fridge for 1 to 2 days, but the pastry will soften a bit.

Equipment Needed

1. Rimmed baking sheet with parchment paper (for the pastry shell and baking)
2. Rolling pin or clean, lightly floured work surface (to unroll/shape the puff pastry)
3. Paring knife or small sharp knife (to score the 1 inch border without cutting through)
4. Pastry brush (for brushing the edges and glazing the peaches)
5. Fork (to dock the pastry center so it wont puff too much)
6. Medium saucepan (to cook the vegan pastry cream)
7. Whisk (to blend sugar, cornstarch and plant milk until lump free)
8. Heatproof spatula (to press the center down while hot and to spread the cream)
9. Mixing bowl plus plastic wrap and a cutting board with a sharp knife (to cool the cream, cover it so it wont form a skin, and to thinly slice the peaches)

FAQ

Q: How do I keep the puff pastry from getting soggy?

A: Pat the peach slices dry, toss them with a little lemon juice and 1 teaspoon cornstarch to lock up extra juice. Dock the center of the pastry, par-bake the sheet for 8 to 10 minutes until edges just puff, then cool slightly. Brush the base with a thin layer of warmed apricot jam to seal before adding the custard and peaches. Bake until golden. Those steps really help stop sogginess.

Q: Can I use a different plant milk, which is best?

A: Yes. Soy or almond are great, soy gives the creamiest texture. Oat and coconut work too but coconut can add a stronger flavor. Use unsweetened so you control the sugar.

Q: My custard turned out lumpy, what went wrong?

A: Usually you heated it too fast or didn't temper the milk into the cornstarch mixture. Cook over medium low heat, whisk constantly until it thickens and coats a spoon. If lumps form, strain the custard through a fine mesh and whisk it back on low heat until smooth.

Q: Can I make parts of this ahead or freeze the tart?

A: Yep. Make the custard 1 to 2 days ahead, cool and chill. You can par-bake the pastry and freeze it wrapped for up to one month, then thaw and finish the tart. A fully baked tart freezes okay for about a month, thaw in the fridge and rewarm briefly in a low oven. Fresh is still best though.

Q: My peaches are too firm or too ripe, what should I do?

A: If too firm, slice and briefly poach in a little sugar and lemon juice for 2 minutes to soften. If too ripe and mushy, handle gently, toss with lemon and a little cornstarch so they hold up, or choose firmer fruit instead. Canned peaches are okay in a pinch but often too syrupy.

Q: Do I have to use the almond extract, it sounds strong?

A: No, it is optional. Start with 1/4 teaspoon if you want a hint, or skip it and just use the vanilla. Almond extract is potent so less is more.

Vegan Peaches And Cream Puff Pastry Tart Recipe Substitutions and Variations

Puff pastry: no puff on hand? layer 6 to 8 sheets of store bought phyllo, brushing melted vegan butter between each for a similar flake, or use a quick vegan pie crust (flour + vegan butter + iced water) for a sturdier, rustic tart. Keep it cold so it still rises.
Plant milk: swap soy/almond with oat or canned full fat coconut milk for extra creaminess, or cashew milk for a neutral, silky custard. If using canned coconut, thin it with a little water so the custard isnt too heavy.
Cornstarch: replace with arrowroot powder 1:1 for a clear glossy set, or tapioca starch 1:1 (tapioca can be a touch chewier). If you only have all purpose flour, use about double the amount and cook a bit longer to remove the raw taste.
Apricot jam glaze: use peach preserves or apricot nectar reduced on the stove, or brush with warm maple syrup thinned with a splash of water. Warm the glaze so it spreads easy, and strain if you want it extra smooth.

Pro Tips

1. Keep the pastry really cold, like fridge cold, before you bake it. Cold butter gives better lift so the edges puff up nice and flaky, and chilling after you score it helps the border hold its shape. If the center goes up too high press it down while it is still hot, it will settle easier.

2. To avoid a soggy bottom bake on a preheated baking sheet or pizza stone and make sure the pastry is deep golden. You can also brush a thin layer of melted vegan butter across the center before baking to help seal it a bit. Dont skimp on bake time just to hurry things up.

3. For super smooth pastry cream whisk the dry sugar and cornstarch together first so you dont get lumps, then add the milk gradually. If you still get tiny lumps push the cream through a fine mesh sieve or give it a quick spin with an immersion blender. Press plastic wrap right on the surface while it cools, that stops a skin forming.

4. Use ripe but slightly firm peaches and slice them thin on a sharp knife or mandoline if you have one, they look prettier and layer easier. Toss the slices with a little lemon so they wont brown, and if theyre not very sweet toss them with a teaspoon of sugar and let sit 10 minutes then pat dry. Warm and strain the apricot jam for a smooth glaze so the tart looks shiny and stays fresh longer.

Vegan Peaches And Cream Puff Pastry Tart Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

369

kcal

Equipment: 1. Rimmed baking sheet with parchment paper (for the pastry shell and baking)
2. Rolling pin or clean, lightly floured work surface (to unroll/shape the puff pastry)
3. Paring knife or small sharp knife (to score the 1 inch border without cutting through)
4. Pastry brush (for brushing the edges and glazing the peaches)
5. Fork (to dock the pastry center so it wont puff too much)
6. Medium saucepan (to cook the vegan pastry cream)
7. Whisk (to blend sugar, cornstarch and plant milk until lump free)
8. Heatproof spatula (to press the center down while hot and to spread the cream)
9. Mixing bowl plus plastic wrap and a cutting board with a sharp knife (to cool the cream, cover it so it wont form a skin, and to thinly slice the peaches)

Ingredients

1 sheet vegan puff pastry, thawed (about 9×12 inches), store bought is fine
3 to 4 ripe peaches (about 1 1/2 lb), thinly sliced
2 cups unsweetened plant milk (soy or almond works best)
1/3 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
1 teaspoon vanilla extract
2 tablespoons vegan butter or margarine
1 tablespoon lemon juice
1 tablespoon apricot jam plus 1 tablespoon water for glazing
1 tablespoon non dairy milk or melted vegan butter for brushing pastry edges
1 tablespoon powdered sugar for dusting (optional)
1/2 teaspoon almond extract (optional, but nice)

Directions

Preheat oven to 400 F (200 C). On a lightly floured surface unroll the thawed puff pastry to about 9×12 in, place on a parchment lined baking sheet, then score a 1 inch border around the sheet without cutting all the way through. Dock the center area with a fork so it wont puff up too much, brush the scored edges with 1 tablespoon non dairy milk or melted vegan butter, chill 10 minutes in the fridge so it holds shape.
Bake the pastry on the middle rack until the edges are puffed and deep golden, about 15 to 20 minutes. If the center puffs too high, gently press it down with a spatula while still hot. Let the shell cool while you make the filling.
Make the vegan pastry cream: in a medium saucepan whisk together 1/3 cup sugar, 3 tablespoons cornstarch and a pinch of salt. Gradually whisk in 2 cups unsweetened plant milk until smooth so there are no lumps.
Cook the milk mixture over medium heat, stirring constantly, until it thickens and comes to a simmer and looks glossy, about 3 to 5 minutes. Keep stirring and cook another minute so the cornstarch is fully cooked.
Remove from heat and stir in 2 tablespoons vegan butter, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract if using. Stir in 1 tablespoon lemon juice to brighten the flavor. Pour the cream into a bowl, press plastic wrap right on the surface to prevent a skin, chill until thickened, at least 20 minutes.
While cream cools, thinly slice 3 to 4 ripe peaches and toss them with a little extra lemon juice so they dont brown. Use ripe but still slightly firm peaches for best slicing.
When the pastry shell and cream are cool, spread the chilled pastry cream over the center leaving the puffed border intact. Neatly arrange the peach slices in overlapping rows or a pretty concentric circle on top of the cream.
Heat 1 tablespoon apricot jam with 1 tablespoon water in a small microwave or saucepan until runny, stir and if needed strain out bits. Use a brush or spoon to glaze the peaches so they shine and wont brown.
Dust with 1 tablespoon powdered sugar if you like, chill briefly so everything sets, about 20 to 30 minutes, then slice and serve. Leftovers keep covered in the fridge for 1 to 2 days, but the pastry will soften a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.