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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 tbsp agave nectar or maple syrup with 1 tbsp 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.
More Dessert Recipe You’ll Love:
- Plum Galette
- Strawberry Rhubarb Jelly Filled Donuts
- Vegan Avocado Chocolate Mousse
- Braided Nutella Bread
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📖 Recipe
Vegan Nectarine & Peach Puff Pastry Tarts
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Ingredients
Stone Fruit Tarts
- 1 sheet vegan puff pastry
- 3 nectarines or peaches or a mixture of both
- ¼ cup (40g) hazelnuts chopped & roasted
- 1 tbsp maple syrup or agave nectar
Vegan Egg Wash
- 1 tbsp oat milk or any other plant-based milk
- 1 tbsp maple syrup or agave nectar
Instructions
- Preheat the oven to 390°F/ 200°C.
- Chop and roast the hazelnuts for ∼ 5 minutes over medium heat (in a small non-stick skillet).
- Cut the fresh peaches or nectarines in equally small slices.
- 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 and brush each puff pastry with it using a basting brush. Sprinkle the hazelnuts in the middle of each one, arrange the fruit slices on top, and drizzle with maple syrup.
- Bake 15 minutes until golden brown. Transfer to a cooling rack and let them cool before serving.
Notes
- Optional: Sprinkle the tarts with powdered sugar before serving!
- Use plums or apricots instead of nectarines.
- 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!
- Use this Homemade Rough Puff Pastry to make this recipe.
Nutrition
This is an older recipe I updated recently! If you found this recipe on Pinterest, it might be that you clicked trough seeing this image below! As my food photography skills are growing, I love to reshoot my old recipes to make them prettier and also to make them easier to follow with step-by-step images. I hope you do enjoy the content upgrade!
By the way, for the image below, I used white nectarines instead of the regular ones! Happy Baking, my dear Friends!
