Vegan Nectarine & Peach Puff Pastry Tarts

These utterly tasty mini vegan nectarine and peach puff pastry tarts are the perfect summer fruit dessert! Peach Tarts are so easy and quick to make, and every stone fruit lover adores them!

These vegan fruit tarts are made with either fresh nectarine or peaches, vegan puff pastry, roasted and chopped hazelnuts, and maple syrup.

What I love most about this recipe is:

• It’s so quick to make
• Even baking beginners manage to prepare it
• Baked stone fruits are super moist (don’t like dry desserts)
• Nectarine & Peaches have such a wonderful sweet aroma
• Can be prepared up to a few hours in advance

Vegan Mini Fruit Tarts

The advantage of making mini fruit tarts, instead of a large one, is that you don’t need to cut it before serving and everybody can quickly eat them by using their hands. This is especially practical if you are looking for a nectarine dessert which you can take with you in the park, to parties, or on a family hiking trip.

A while ago I took them with me when we were heading for a little swim in the river where I live. Everyone loved how easy those mini fruit tarts are to eat. Also, everybody enjoyed how delicious they are!

The sweet taste of the stone fruit goes so well with crispy baked puff pastry.

Plus, when using ripe fruits, they are already so sweet that you don’t need to add a lot of sugar to this dessert recipe. Drizzle them with only a tablespoon of maple syrup and everybody is happy. Want to make them sugar-free? Leave out the maple syrup!

Nectarine & Peach Puff Pastry Tart Recipe

Ingredients you need:

• Either ripe peaches or nectarines – It really doesn’t matter which one you choose, it’s delicious with both, and the only difference between those two fruits is the skin → Option 2: Use a mix of nectarines and peaches!
• Vegan Puff Pastry – Fancy making your own? Try out this recipe for Homemade Rough Puff Pastry
• Whole hazelnuts – Roast them for extra flavor
• Maple syrup – Can be substituted with agave nectar or alternatively honey (you can’t call them vegan anymore if you use honey)

How to make those mini fruit tarts:

• Preheat the oven to 390°F/ 200°C.
• Start with roughly chopping the hazelnuts (as small or chunky as you like them) and roast them for about 5 minutes over medium heat. Transfer to a small bowl and set aside to cool.
• Divide the puff pastry sheet into 8 equal long rectangles and transfer them on a with parchment paper lined baking sheet.

• Mix the vegan egg wash: Use 1 tablespoon agave nectar or maple syrup with 1 tablespoon plant-based milk (I used oat milk). Brush each puff pastry rectangle with it using a basting brush.

• Cut the fresh peaches or nectarines in slices. You want to have equally small slices.

• Sprinkle the hazelnuts in the middle of each pastry.

• Arrange the peach slices on top of the hazelnuts.

• Sprinkle with maple syrup.

• Bake your nectarine tarts for 15 minutes until golden brown.
• Transfer to a cooling rack and let them cool before serving.

Optional: Sprinkle the tarts with powdered sugar before serving!

Recipe FAQ

How long do they stay fresh? They are the best when enjoyed fresh and within the same day you bake them. Leftovers can be stored for one day refrigerated in an airtight container. Reheat in the oven before serving!

Can I make those vegan puff pastry tarts with other fruits? Yes, they are delicious with every other stone fruit such as plums or apricots.

Can I use frozen puff pastry? For sure, but let it thaw entirely before preparing the recipe.

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• Vegan Avocado Chocolate Mousse
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📖 Recipe