Description
A delightful Peaches and Cream Puff Pastry Tart combining flaky puff pastry with a creamy vegan cream cheese filling, topped with fresh peaches and blueberries. This easy-to-make dessert offers a perfect balance of sweetness and fruit freshness, ideal for a summer gathering or anytime treat.
Ingredients
Puff Pastry Base
- 1 sheet of puff pastry (thawed)
Cream Cheese Filling
- 1 (8-ounce) container of Tofutti dairy-free cream cheese, softened
- 1-2 tablespoons light agave nectar (or organic cane sugar, or pure maple syrup)
- 1 1/2 teaspoons pure vanilla extract
Topping and Finishing
- 1-2 teaspoons vegan butter, melted
- 1-2 tablespoons organic cane sugar
- 2 cups peaches, sliced (not too thinly)
- 1/2 cup fresh blueberries
Instructions
- Thaw and Prepare Ingredients: Thaw the sheet of puff pastry at room temperature for 30-40 minutes or as per package directions. Let the Tofutti dairy-free cream cheese sit at room temperature for about 30 minutes to soften for easier mixing.
- Preheat Oven and Line Baking Sheet: Preheat your oven to 400ºF. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Cream Cheese Mixture: Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or your chosen sweetener) and vanilla extract on medium speed until the mixture is whipped and smooth, creating a creamy filling.
- Prepare Puff Pastry: On a floured surface, place the thawed puff pastry and roll it out evenly into a 13”x9” rectangle using a rolling pin or a chilled bottle. With a paring knife, gently trace a 1-inch border around the edges without cutting all the way through. Prick the center of the pastry all over with a fork, avoiding the border to allow steam release during baking. Brush the border edges with melted vegan butter and sprinkle with organic cane sugar for a golden, sweet finish.
- Assemble the Tart: Carefully transfer the puff pastry to the prepared baking sheet. Spoon the whipped cream cheese mixture onto the center, spreading evenly but keeping the border clear. Arrange the sliced peaches evenly over the cream layer, then dot the tart with fresh blueberries for vibrant color and added flavor.
- Bake the Tart: Place the tart in the preheated oven and bake for 25-30 minutes or until the crust is puffed, golden brown, and crisp. Keep an eye to avoid over-browning.
- Cool and Serve: Allow the tart to cool slightly to set the filling, then cut into 12 squares. Serve and enjoy the delightful combination of flaky pastry and fruity cream topping.
Notes
- Make sure the puff pastry is properly thawed to avoid cracking when rolling out.
- Use ripe but firm peaches for the best texture and flavor in the tart.
- You can substitute the vegan cream cheese with traditional cream cheese if not vegan, and adjust sweeteners accordingly.
- For extra shine, brush the fruit lightly with warmed apricot jam glaze after baking.
- The paring knife border helps the edges puff up nicely while containing the filling.
