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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Roasted Peach Tart (Gluten-Free, Vegan)

    Published: Aug 2, 2018 by Tessa · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. 

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. Peaches always signal midsummer to me. Bittersweet in a way, as I know there is plenty of warm weather to come, but a marker I'm never ready to see.

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. And as it goes with most summer desserts, complicated recipes are best kept to a minimum. There's just too much to do outside, I say.

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. So while you're compiling your list for the farmer's markets or the grocery stores, add a bunch of peaches to it.

    Roasting peaches enhances their sweet, juicy flavor. And while I think they are perfectly sweet all on their own, adding a little coconut sugar to help macerate and get those juices going makes it heavenly.

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. 

    A few notes about this recipe:

    • Ideally, you'll want your peaches to be ripe yet still slightly firm to the touch. Since roasting softens them, slice the peaches more thick than thin.
    • Start with preparing the graham cracker cookie crust first. While it bakes, you can work on the steps for preparing the peaches and coconut whipped cream.
    • Due to the juicy nature of the roasted fruit, assemble the tart when ready to eat. Otherwise, your crust will get soggy.
    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. 

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. Inspired by a recipe from Food 52, what I love most about this tart is its simplicity. Almost in line with more rustic summer desserts like crumbles and cobblers, it feels fail-proof and perfectly imperfect.

    And what could be better than that?

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. 

    Other peach recipes:

    Gluten-Free Raspberry Peach Crumble

    Honey-Roasted Peaches with Teff-Crusted Ice Cream

    Olive Oil Cake with Peaches

    📖 Recipe

    Roasted Peach Tart (Gluten-Free, Vegan, Refined Sugar-Free)

    Roasted Peach Tart (Gluten-Free, Vegan)

    Roasted Peach Tart made with a gluten-free graham cracker crust, peaches roasted with coconut sugar, and served with a ginger-flavored coconut whipped cream. Simple and delicious! Gluten-free, vegan, refined sugar-free. 
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings
    Calories: 315kcal
    Author: Tessa

    Ingredients

    Cookie Crust

    • 2 cups gluten-free graham cracker crumbs or sugar cookie crumbs (8 oz box of cookies)* 242 g
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 4 tablespoons coconut oil, melted

    Roasted Peaches

    • 5 large peaches, thickly sliced (ripe yet firm)
    • ¼ cup coconut sugar
    • pinch of salt
    • 1-2 tablespoons agave syrup or maple syrup (or honey if not vegan)

    Coconut Whipped Cream

    • 1-2 cans full fat coconut cream, chilled (or coconut milk refrigerated over night)
    • ¼ teaspoon ground ginger
    • ¼ teaspoon pure vanilla extract
    • 3-4 tablespoons agave syrup or maple syrup (or honey if not vegan)

    Instructions

    Cookie Crust

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil. 
    • In a bowl of a food processor, add graham crackers, breaking them into a few pieces as you go. Pulse the food processor until you have achieved fine crumbs. Transfer to a medium bowl. Add cinnamon and ginger. Whisk to combine.
    • Add melted coconut oil to the cookie crumbs, little by little, whisking as you go until the mixture achieves a "wet sand" look and comes together when squeezed. If you feel the mixture needs a little more coconut oil, add a melted teaspoon at a time to avoid it becoming too oily. 
    • Transfer cookie crumb mixture to prepared tart pan. Starting with sides, press mixture along sides about halfway up. Then proceed by pressing crumb mixture into an even layer on the bottom. Make sure crust is tightly packed. 
    • Bake crust for 10-12 minutes, until crust starts to turn a golden hue. Allow to cool completely on a wire rack. Raise the oven to temperature to 400 degrees Fahrenheit to prepare for peaches.

    Roasted Peaches

    • While the crust bakes and cools, prepare your peaches. Line a rimmed baking sheet with parchment paper. 
    • Place sliced peaches into a medium or large bowl. Add coconut sugar and pinch of salt and gently toss with your hands. Allow to sit and macerate for 5-10 minutes. 
    • Transfer peaches to prepared pan. Spread them into an even layer. Bake for 15-20 minutes until tender. Remove from oven and drizzle agave or maple syrup. Gently toss and allow to cool.  

    Coconut Whipped Cream

    • Scoop the coconut cream or solid coconut milk out of can into a bowl, stopping when you hit coconut water. With electric beaters, beat on high until achieving a whipped cream consistency. Add ginger, vanilla, and sweetener. Beat to combine. 
    • Place in refrigerator until ready to serve. 

    Assembly

    • Once all tart components are completely cool, remove tart crust from pan and place on serving platter or cake stand. 
    • Using a slotted spoon, gently scoop peaches from pan, allowing juice to drain, and transfer to tart crust. Arrange peaches in an even layer. 
    • Slice tart, and garnish each slice with coconut whipped cream. 
    • Tart is best when eaten immediately after assembly. Juices from the roasted peaches will cause the crust to become soggy if sitting too long. 

    Notes

    *I use these store-bought cookies if needing gf/vegan cookies. I also use this brand when making for gf/dairy-free (uses honey).
    Tart is best eaten immediately once assembled. 

    Nutrition

    Calories: 315kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 367mg | Fiber: 3g | Sugar: 20g | Vitamin A: 357IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Traci | Vanilla And Bean

      August 08, 2018 at 11:42 am

      Summer seems to go so fast, and yet while we all want it to last longer, there's a part of me that is ready for fall. Cooler temps, the colors... pumpkin!! Roasting the peaches! Ah haaa! I love it. You've got crunchy, creamy, cold and fruity - does it get any better! Love this simple yet sublime summertime recipe.

      Reply
    2. Mary Ann | The Beach House Kitchen

      August 06, 2018 at 11:42 am

      5 stars
      Total winner of a summer dessert Tessa!

      Reply
    3. Sarah

      August 05, 2018 at 6:24 pm

      5 stars
      Simply divine!

      Reply
      • Tessa

        August 08, 2018 at 1:57 pm

        Thank you, Sarah! <3

        Reply

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