Peach Tart

Oh, this peach tart is like concentrated sunshine in a pie dish: delicious, beautiful and aromatic.  Peaches are in season right now and Utah peaches are absolutely gorgeous.  Of course, they are wonderful on their own, but they make for a heavenly dessert when spiced with vanilla bean and layered on a zesty orange nut crust.





1 cup Walnuts, soaked

1 cup Pecan nuts, soaked

1/2 cup Dates

1-2 Tbsps. Orange Zest; peeled and rough chopped

1 Tbsp. Honey (or alternative sweetener)

dash of Salt

8- 10 Peaches

1 Orange (the one without the peel); juiced

2 Tbsps. Vegan butter

2 Tbsps. Sugar

1/2 stick Vanilla Bean

P R E P A R A T I O N S

Soak the nuts in water for a couple of hours; ideally over night.

Drain the nuts after soaking.

In a food processor, combine the nuts, dates and honey with the cinnamon and salt. Run the machine until the mixture resembles a fine moist crumb but still retains some texture. The dough should stick together slightly when you press it together with your fingers, however it shouldn’t be super sticky either.

Evenly crumble the dough over the base of your pie dish. Starting from the middle, press the mixture evenly but firmly into the pie form, moving outward and upward along the side of the pie dish. Due to the oils in the nuts, it’s not necessary to grease the baking pan.

Bake the crust, uncovered for 10 minutes at 350° F or until lightly golden brown at the edges. After baking set the pie crust into the freezer to cool for 15 minutes.

Meanwhile, prepare the tart topping.
Wash and clean the peaches before slicing them into thin half-moons. Reserve one peach to make the syrup.

For the syrup, place a small sauce pot on low heat and slowly add the Butter, the reserved Peach, Sugar, Orange juice and the Vanilla Bean.  Cook until the peach breaks down and until the mixture starts to form a thin syrup.

Strain and press the syrup through a fine sieve or food mill in order to remove the peach skin and the vanilla bean.

Carefully arrange the peach slices in the pie crust and then ladle the syrup over top.

Done and ready to eat!

(However, if you prefer a warm dessert, you can bake the tart once more for about 15-20 minutes at 350° F.  Let cool for as long as you can stand to wait and then dig in…)

       Nina