Peach Mini Tarts – Vegan

I have guests visiting from out of town and wanted to make them a special dessert. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.

I used homemade peach pie filling made with peaches I had in the freezer. You can use store bought, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.

I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.

Peach Mini Tarts

dough for 1 pie crust

About 2 cups peach pie filling, room temp or chilled

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. coconut oil, chilled – you could use butter, lard or shortening

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.

Peach Pie Filling

3 cups diced peaches

3/4 c. sugar

3 T. water

3 T. cornstarch

2 t. cinnamon

Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.