This simple fruit-forward Rustic White Peach Pecan Tart celebrates one of nature’s best fruits, stone fruit. White peaches are subtly sweet, and oh-so delicately colored a pale white-pink by nature. In this simple, serene dessert, the pastry is made of whole wheat fillo dough brushed with vegan margarine, creating layers of crisp, melt-in-your mouth golden pastry.
Just layer in stunning fruit with nutty pecans and a marmalade glaze, and you have a simple, rustic dessert made in heaven. It’s absolute gorgeous served on a wooden platter. I plucked a few fig leaves from my tree to serve as a liner for this tart. You can easily swap out the peaches for plums, nectarines, apples, or pears, depending on what’s available in the season. Often, simple is the very best.
To Prepare Pastry: Line an 8 x 12-inch baking dish with parchment paper. Stack up 5 fillo dough sheets together and slice them in half to match the size of the baking dish, creating 10 rectangles. Place one sheet of fillo dough in the baking dish lined with parchment paper (creating a curled up edge on the pastry). Place melted margarine in a small dish. Brush the surface of the fillo dough very lightly with melted margarine, using a pastry brush. Place the second sheet of fillo dough on top of the first sheet, and brush lightly with margarine. Repeat steps, ending with the tenth sheet of filo dough (no need to brush the top of this sheet with margarine).
Preheat oven to 400 F.
To Prepare Filling: Arrange sliced peaches over the surface of the filo dough pastry. Sprinkle with pecans. In a small dish, mix together marmalade, water, and cinnamon. Drizzle the marmalade mixture over the peaches.
Place in the hot oven and bake for about 20 minutes, until golden brown.
Remove from oven and slice with a pizza cutter or sharp knife into 8 pieces. Serve immediately.
For other healthy, plant-based dessert recipes, check out: