Wednesday, October 13th, 2021

Vegan Brown Sugar Peach & Plum Tart

Published on June 1, 2014 by   ·   1 Comment Pin It

Bake this tart while peach and plums are perfect and in season. This  Brown Sugar Peach & Plum Tart is divine, simple, the ultimate hostess gift, and the most divine top off to a sumptuous summer meal.


We used the crust we used for the Végétalien Tarte aux Fruits Frais (The Vegan French Fresh Fruit Tart) – just click here to get that recipe


  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • Pinch of Cardamon
  • Pinch of Nutmeg
  • 3 large Peaches, pitted and sliced
  • 2 Plums, pitted and sliced
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Whole Wheat Flour
Brown Sugar Peach & Plum Tart

Brown Sugar Peach & Plum Tart

Prepare your crust using the recipe for the Végétalien Tarte aux Fruits Frais (The Vegan French Fresh Fruit Tart) – just click here to get that recipe. Don’t bake yet though – stop when you have the dough but before you press it into a tart dish. Form a disk with your dough, wrap it in plastic wrap and put it in the fridge for 20 minutes.

Slice your fruit while your dough is chilling. In a large bowl mix all your filling ingredients with a large wooden spoon until your fruit is coated and any brown sugar clumps are dissolved.

Heat oven to 425.

Once your dough has finished chilling, roll it out on a floured surface a little larger than your tart dish. Then move your dough over and press it into your tart dish. Fold over any extra dough that is hanging over to create a thicker crust along the edges and use wet fingers to smooth out any cracks.

Fill your tart crust with the filling  – making sure to make an even layer.

Put your tart in the oven and bake for 20-25 minutes or until your dough is golden brown, your fruit is tender and your brown sugar is syrupy.

Serve warm with some vegan vanilla ice cream and a few episodes of your favorite TV because damn it – you’re worth it!

via Dan and Annie Shannon, the duo behind  They are the authors of Betty Goes Vegan: 500 Classic Recipes for the Modern Family.

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