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Peach Tartlets Recipe Video
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5 from 14 votes

Vegan Peach Tartlets Recipe (video)

Peach Tartlets are on Sweet Caramel Sunday! With simple ingredients and step by step instructions, your tastebuds will be in heaven!
Prep Time5 mins
Cook Time10 mins
Resting time2 mins
Total Time15 mins
Course: Breakfast, Dessert, Snack, Treat
Cuisine: Australian, International
Keyword: peach tartlets, peach tarts, simple tart, vegan peach tart, vegan tart
Servings: 4
Calories: 437kcal
Author: Adrianne

Ingredients

Peach Tartlets Recipe

  • 1 sheet puff pastry
  • 2 peaches rinsed

Marmalade Syrup Recipe

  • ¼ cup marmalade
  • ¼ cup water

Whipped Coconut Cream

  • 1 400ml tin coconut cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla essence

Instructions

IMPORTANT TO NOTE ABOUT THIS RECIPE

  • FOR THE WHIPPED COCONUT CREAM YOU NEED TO PUT THE TIN IN THE FRIDGE AND LEAVE IT OVERNIGHT (8-24 HRS) 

Peach Tartlets Recipe

  • Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper.
  • Take puff pastry out of freezer and set one piece on the bench to defrost 
  • Cut peaches in half and then into thin slices 
  • Make marmalade syrup and use a pastry brush to coat lightly cover the sheet of puff pastry
  • Cut pastry in half and then half again 
  • Transfer puff pastry squares to baking tray 
  • Add peach slices to each of the squares of pastry 
  • Roll the 4 edges of the pastry into the center of the tartlets to form a crust 
  • Use the pastry brush to coat the edges of the pastry with the marmalade syrup, add a few drops onto the peaches 
  • Bake for 5 minutes, before sliding the baking sheet off the baking tray and placing the tray on a lower rack. Bake for a further 5 minutes 
  • Top with whipped coconut cream and a drizzle of marmalade syrup

Marmalade Syrup Recipe

  • Combine marmalade and water in a blender jug and blitz to combine 

Whipped Coconut Cream

  • Remove coconut cream from the fridge. Open it and scoop the white firm cream into a mixing bowl. 
  • Add vanilla essence and icing sugar 
  • Use a hand held electric mixer to whip cream until soft, firm peaks form 

Video

Notes

  • These tarts will keep in the fridge for a couple of days. They won't be as toasty and warm as when they are fresh from the oven, but as leftovers they are not too bad. 
  • If you want a thicker marmalade syrup, use double the marmalade to the water quantity ie ½ cup marmalade and ¼ cup of water. 
  • You will need to refrigerate the coconut cream overnight before making this recipe. If you keep a can of this in the fridge (on a regular basis) you will be good to go for those unexpected guests :) 
  • The reason the recipe says to remove the baking tray and place it on a lower rack halfway through cooking is to allow the middle of the pastries to crispy up nicely. 
  • Nutrition Facts
    Serving Size Per tartlet Serves 4
    Amount Per Serving Calories 355
    % Daily Value*Total Fat 23.7g 36%
    Cholesterol 0mg 0% Sodium 155.4mg 6%
    Total Carbohydrate 31.2g 10% Sugars 2.5g
    Protein 4.8g 10% Vitamin A 0%Vitamin C 41%
    Source: Nutrifox   

Nutrition

Calories: 437kcal | Carbohydrates: 51g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 160mg | Potassium: 196mg | Fiber: 2g | Sugar: 19g | Vitamin A: 245IU | Vitamin C: 6.8mg | Calcium: 15mg | Iron: 1.9mg