Easy Vegan White Peach Tart

diet

eieu5683 - 2025년 07월 12일

Easy Vegan White Peach Tart (Low Sugar, Rustic & Made with Phyllo Dough)

If you’re craving a light and fruity summer dessert that’s as beautiful as it is easy to make, this vegan rustic white peach tart with pecans is the perfect recipe. Made with delicate layers of crispy phyllo dough, ripe white peaches, and just a touch of natural sweetness, this tart is low in added sugar and fats, and bursting with fresh flavor. No dairy, no refined sugar other than marmalade—just simple, wholesome ingredients that let the fruit shine. Whether you’re planning a summer brunch, a backyard gathering, or just want a fuss-free treat, this peach tart delivers all the charm of rustic baking without the hassle.

This simple fruit-forward peach tart celebrates one of nature’s best fruits, stone fruit. White peaches are subtly sweet, and oh-so delicately colored a pale white-pink by nature. Though you can certainly use any type of peach. In this simple, serene dessert, the pastry is made of fillo dough brushed with a bit of vegan margarine, creating layers of crisp, melt-in-your mouth golden pastry. Just layer in stunning fruit with nutty pecans and a marmalade glaze, and you have a simple, rustic dessert made in heaven. It’s absolute gorgeous served on a wooden platter. You can easily swap out the peaches for plums, nectarines, apples, or pears, depending on what’s available in the season. Often, simple is the very best.

Watch Sharon make this recipe on her IG live here.

Description

This easy vegan white peach tart with pecans is light, rustic, and naturally lower in sugar and fat. Made with crispy phyllo dough—perfect for summer or brunch desserts!

Fillo Pastry:

8 sheets vegan fillo dough (about ½ of 1-pound package), thawed
1/4 cup vegan butter sticks (i.e., Earth Balance, Mioko’s), melted

Peach Filling:

1 ½ pounds (3-4 large) white peaches, peeled, sliced thinly
1/3 cup chopped pecans
2 tablespoons orange marmalade
2 tablespoons water
1/4 teaspoon cinnamon

To Prepare Pastry: Line an 8 x 12-inch baking dish with parchment paper.
Stack 8 fillo dough sheets together and slice them in half to roughly match the size of the baking dish, creating 16 rectangles.
Place one sheet of fillo dough in the baking dish lined with parchment paper, creating a curled up edge on the pastry.
Place melted margarine in a small dish. Very lightly brush the melted butter on the surface of the fillo dough with a pastry brush. Place the second sheet of fillo dough on top of the first buttered sheet, and brush lightly with melted butter. Repeat steps, ending with the last sheet of fillo dough (no need to brush the top of this sheet with butter).
Preheat oven to 400 F.
To Prepare Filling: Arrange sliced peaches over the surface of the filo dough pastry. Sprinkle with pecans. In a small dish, mix together marmalade, water, and cinnamon. Drizzle the marmalade mixture over the peaches.
Place in the hot oven and bake for about 20-25 minutes, until pastry is golden brown.
Remove from oven and slice with a pizza cutter or sharp knife into 8 pieces. Serve immediately. May refrigerate leftovers for up to five days. Heat leftovers in the oven, toaster oven, or air fryer to re-crisp.