Succulent caramelised peaches nestled on a pillowy teff millet pastry bed, topped with citrus zest and crunchy pistachios; Peach Tarte Tatin.
Wrap your taste buds around the warm and gooey caramelised peaches.
This dish will shatter your preconceptions that vegan food can’t be scrumptious and satisfying. With this Peach Tarte Tatin, you’ll be the star of the show at your next dinner party or special occasion.
When to Make This Recipe:
Make this:
- When you need a show-stopping dessert to impress your guests at a lavish dinner party or special occasion
- When you want to create a mouth-watering dessert that showcases the sweetness of fresh peaches and the crunch of pistachios
- When you fancy a romantic dessert to woo your new beau or belle, or simply treat yourself to a sweet indulgence
Inspiration Behind the Recipe:
This recipe was inspired by my love for French cuisine and my goal to create a vegan, gluten-free version of the classic Peach Tarte Tatin. Bonus: peaches are a good source of antioxidants, so you can indulge guilt-free.
Peach Tarte Tatin is a vegan, gluten-free dessert perfect for anyone seeking a sweet, satisfying treat.
Recipe Highlights:
- Vegan and gluten-free dessert perfect for special occasions or romantic treats
- Succulent caramelised peaches nestled on a pillowy teff millet pastry bed
- Topped with citrus zest and crunchy pistachios for added texture and flavour
- Show-stopping dessert that’s sweet, satisfying, and packed with antioxidants from fresh peaches
What equipment to use:
For this recipe, I suggest:
High speed blender
Oven
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.
Love.
Edward x
Ingredients
- 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
- Garnishing
- Lemon zest
- Pistachios, chopped
Instructions
- 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.
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