This Vegan Nectarine Tart Is the Perfect Dessert for End of Summer
Summer isn’t over yet, and what better way to celebrate than with some fresh fruit turned dessert? This yummy vegan tart recipe uses nectarines and blueberries, but feel free to get creative with your favorite summer fruits, like peaches, cherries, or apricots.
4–5 nectarines or peaches, thinly sliced
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1 sheet puff pastry, thawed for 20 minutes
1 1/2 cups fresh blueberries
For the vanilla glaze:
1 cup confectioners’ sugar
2 tablespoons dairy-free milk
1 teaspoon vanilla extract
Preheat oven to 400 degrees. Place sliced nectarines in a large mixing bowl and add granulated sugar, salt, cinnamon, and cornstarch. Mix gently until the nectarines are fully coated.
Spread your puff pastry on a baking sheet lined with parchment paper. Leaving a one-inch border of puff pastry, make three columns of sliced nectarines. Fold over the edges of the puff pastry, brush them with melted vegan butter, and sprinkle them with raw sugar.
Top with blueberries and bake for 20–25 minutes or until your blueberries start to pop and the edges of the puff pastry are golden brown.
While that bakes, make your vanilla glaze by whisking together the confectioners’ sugar, vanilla extract, and dairy-free milk. Once your tart has finished baking, drizzle the glaze over the top. You will have extra glaze. Eat as is or à la mode with your favorite dairy-free ice cream!
Want more? Click here for some of our favorite vegan dessert recipes!