Apples and peaches tart (vegan)

Hello weekend 🙂

This is a simple and super delicious bake. It allows you to play with your creativity for what concerns the decoration and it is a very lovely bite. The pastry is flaky and crunchy and sweet, with a nutty taste too. The creme pat filling is silky and well balanced in flavour with lemon and vanilla, and the fruit on top adds a lovely freshness.

Recipe: 

Pastry

240g flour

120g vegan buttre, cubed

Pinch of salt

30g almond flour

80g icing sugar 

30g water

Mix flour and butter until the mixture resembles breadcrumbs. Add the salt, almond flour and icing sugar and mix well. Finally incorporate the water, do not handle too much the dough or it will be stodgy. Leave 1h in the fridge, then roll out in the tin/ring and freeze for 30’. Preheat oven at 170C fan, bake with baking beans for 10’, then finish baking without the beans until the pastry is golden brown (usually it takes ~20’ moore). 

Creme pat: 

320g almond milk 

100g sugar 

Zest 1 lemon

1 tsp turmeric 

30g cornflour 

1/2tsp vanilla bean paste 

Warm the milk, lemon zest and vanilla, then pour on a bowl where turmeric, cornflour and sugar have been mixed together. Whisk until smooth and bring back to the stove. Using a balloon whisk, whisk until the mixture thickens. Remove from heat and whisk for 1-2 minutes. Let slightly cool and pour in he pre-baked shell. 

Apples 

2 apples, finely sliced 

2 tbsp brown sugar 

Splash of lemon juice

Cook the apple slices for a few minutes, until tender but not mushy.

Peaches

2 peaches, finely sliced

2 tbsp sugar

Splash of lemon juice

Cook the peach slices for 2’ minutes, remove the slices and let the syrup cook for a couple more minutes, until syrupy. Use to brush the tart. 

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