Peaches and Cream Puff Pastry Tart
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
194 kcal
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Course
Dessert, Baked Goods
Peaches and Cream Puff Pastry Tart
Description
This tart begins by thawing puff pastry to a manageable temperature before rolling it to size and marking a shallow border. A blend of softened dairy-free cream cheese, agave nectar, and vanilla is whipped until smooth and spread evenly within the pastry border, which is docked to prevent rising in the center. The edges are brushed with melted vegan butter and sprinkled with sugar to create a crisp, sweet crust during baking.
Fresh peach slices and blueberries are arranged over the cream cheese layer before baking at 400ºF, allowing the pastry to puff and brown while the fruit softens slightly, maintaining some texture. The combination provides a balance of flaky pastry, creamy filling, and juicy fruit topping.
Ingredients
- 1 puff pastry thawed, sheet
- 1 dairy-free cream cheese Tofutti brand, softened, (8-ounce) container
- 1-2 tablespoons agave nectar organic cane sugar, or pure maple syrup, light
- 1 1/2 teaspoons vanilla extract pure
- 1-2 teaspoons vegan butter melted
- 1-2 tablespoons organic cane sugar
- 2 cups peach sliced (but not too thinly
- 1/2 cup blueberries fresh
Instructions
- Thaw the sheet of puff pastry at room temperature for 30-40 minutes or according to the package directions. Soften the cream cheese by letting it sit at room temperature for 30 minutes.
- Line a baking sheet with parchment paper and preheat the oven to 400ºF.
- Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or sweetener of choice), and vanilla extract on medium speed until whipped and smooth.
- Once thawed, place the puff pastry on a floured surface and use a rolling pin or a chilled bottle of wine to roll it into a 13”x9”rectangle. Using a paring knife, thinly trace a 1 inch border around the dough, but don’t slice through. Use a fork to prick the center of the pastry all over (but not the border). Brush the border with the melted vegan butter and sprinkle on the cane sugar.
- Carefully transfer the puff pastry to the parchment paper-lined baking sheet. Spoon the cream cheese mixture onto the pastry and spread it out evenly using a rubber spatula or a frosting spatula, leaving the border uncovered. Top evenly with the sliced peaches and then dot with the blueberries.
- Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and lightly puffed.
- Once slightly cooled, cut into squares and devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 127mg | 5% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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