Description
This easy vegan white peach tart with pecans is light, rustic, and naturally lower in sugar and fat. Made with crispy phyllo dough—perfect for summer or brunch desserts!
Ingredients
Scale
Fillo Pastry:
- 8 sheets vegan fillo dough (about ½ of 1-pound package), thawed
- 1/4 cup vegan butter sticks (i.e., Earth Balance, Mioko’s), melted
Peach Filling:
Instructions
- To Prepare Pastry: Line an 8 x 12-inch baking dish with parchment paper.
- Stack 8 fillo dough sheets together and slice them in half to roughly match the size of the baking dish, creating 16 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. Very lightly brush the melted butter on the surface of the fillo dough with a pastry brush. Place the second sheet of fillo dough on top of the first buttered sheet, and brush lightly with melted butter. Repeat steps, ending with the last sheet of fillo dough (no need to brush the top of this sheet with butter).
- 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 20-25 minutes, until pastry is golden brown.
- Remove from oven and slice with a pizza cutter or sharp knife into 8 pieces. Serve immediately. May refrigerate leftovers for up to five days. Heat leftovers in the oven, toaster oven, or air fryer to re-crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American