This tart features a soft, buttery shortcrust pastry filled with moist pistachio frangipane. It’s topped with juicy peaches and a buttery pistachio crumble, making it the perfect summer dessert. Made without eggs or dairy, this tart is easy to make with a beautiful sweet yet nutty flavor.

Vegan Peach and Pistachio Tart

This Peach and Pistachio Tart features a buttery shortcrust pastry filled with pistachio frangipane, topped with juicy peaches and a pistachio crumble. Perfect for summer and made without eggs or dairy!

Peach and Pistachio Tart

Print Recipe

This tart features a soft, buttery shortcrust pastry filled with moist pistachio frangipane. It's topped with juicy peaches and a buttery pistachio crumble, making it the perfect summer dessert. Made without eggs or dairy, this tart is easy to make with a beautiful sweet yet nutty flavor.

Course Dessert

Ingredients

Shortcrust Pastry:

1½ cups all-purpose flour
¼ cup powdered sugar
½ cup cold dairy-free butter cubed
2-4 tbsp cold water

Pistachio Frangipane:

1 cup shelled pistachios
½ cup almond flour
½ cup light brown sugar
¼ cup dairy-free butter softened
2 tbsp plant-based milk
1 tsp vanilla extract
1 tbsp ground flaxseed mixed with 3 tbsp water flax egg

Topping:

3-4 ripe peaches thinly sliced
½ cup chopped pistachios
¼ cup all-purpose flour
¼ cup light brown sugar
2 tbsp dairy-free butter melted

Instructions

Prepare the Shortcrust Pastry:

In a large bowl, mix the flour and powdered sugar.
Add the cold dairy-free butter and rub it into the flour mixture until it resembles breadcrumbs.
Add cold water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Pistachio Frangipane:

In a food processor, blend the pistachios until finely ground.
Add the almond flour, brown sugar, softened dairy-free butter, plant-based milk, vanilla extract, and flax egg. Blend until smooth and well combined.

Roll Out the Pastry:

Preheat your oven to 350°F (175°C).
Roll out the chilled pastry on a lightly floured surface to fit a 9-inch tart pan.
Transfer the pastry to the tart pan, pressing it into the edges and trimming any excess.

Assemble the Tart:

Spread the pistachio frangipane evenly over the pastry.
Arrange the peach slices on top of the frangipane in a circular pattern.

Prepare the Pistachio Crumble:

In a small bowl, mix the chopped pistachios, flour, brown sugar, and melted dairy-free butter until crumbly.
Sprinkle the crumble over the peaches.

Bake the Tart:

Bake for 30-35 minutes, or until the frangipane is set and the pastry is golden.
Allow the tart to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Serve:

Slice and serve the tart at room temperature or chilled.
Enjoy this rich, nutty, and fruity Peach and Pistachio Tart!

Notes

Peaches: Use ripe but firm peaches for the best flavor and texture.
Pistachio Frangipane: Ensure the frangipane is smooth before spreading over the pastry.
Serving: This tart is best enjoyed at room temperature or chilled for a refreshing summer treat.
Storage: Store the tart in an airtight container in the refrigerator for up to 3 days.