Succulent caramelised peaches on a pillowy teff millet pastry bed topped with citrus zest and pistachios; Peach Tarte Tatin.
Wrap your tonsils round something warm and gooey.
This dish will burst your belief that vegan food can’t be supper scrumptious.
- When you’ve got a lavish dinner party and need a dessert that’ll simply wow your guests
- When you’ve spotted some peaches at the local supermarket and fancy a mouth-watering dessert that’ll leave your day on a high
- When you’ve got a first date with a new beau/belle and it’s time to bring the cavalry and impress them with your culinary skills
Peach Tarte Tatin was inspired when languishing through a TV cooking channel and though, the pastry with gluten, I was determined to create my own vegan and gluten-free version.
Peaches are a good source of flavonoid poly phenolic antioxidants.
Peach Tarte Tatin is a vegan dessert and gluten-free, and French cuisine.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 6 ripe peaches, deseeded and halved
- For syrup
- 125g unrefined cane sugar
- 100ml filtered water
- For pastry
- 100g millet
- 50g teff flour
- 50g tapioca flour
- 50g oats
- 25g flaxseeds
- 75g unrefined cane sugar
- 1tsp xanthan gum
- Pinch of salt
- 75ml filtered water
- 25ml olive oil
- Lemon zest
- Pistachios, chopped
- Preheat oven to 180 degrees Celsius, or if a convection oven to 160 degrees Celsius.
- In a high-speed blender, ground the millet, oats, flaxseeds and sugar and transfer to a large mixing bowl.
- To the bowl mix in the teff and tapioca flours, salt and xanthan gum. Combine well with a spatula.
- Pour in the water and olive oil. Kneading until the dough has a soft consistency and set to one side.
- Take either a tarte tatin or pyrex dish. Caramelise sugar until it turns toffee like. Pour in the water. The sugar will crystallise but do not worry. Boil until it turns into a syrup.
- Add in the peaches with their skin facing the dish to ensure coverage and then turn them over. Switch off the heat.
- Roll the teff millet dough between two pieces of parchment paper and into a circle sufficient to cover the dish. Place the dough over the peaches.
- Bake in the oven for about 20 minutes until golden brown.
- Allow to cool for 5 minutes before turning out by placing an inverted plate over the dish and in one quick movement, turn the dish over.
- Serve warm or cold. Garnish with lemon zest and pistachios.