Mini Peach Tarts – No fuss makes these a must! Fresh baked peach pie deliciousness in a buttery, flaky, golden brown crust without the hassle of rolling dough. Sweet fresh peaches blended with hints of vanilla, cinnamon, and coconut palm sugar combine to make a refreshing, melt-in-your-mouth treat.
Coconut palm sugar is my secret to creating a refined sugar-free peach filling. To keep the entire recipe gluten-free and plant-based, I use vegan butter spread and a gluten-free pie crust mix. You’ll find this combination identical in flavor and texture to a traditional pie crust. If you use Bob’s Red Mill Gluten-free Pie Crust mix, it does contain a scant amount of sugar, but you can easily substitute your preferred brand of gluten-free pie crust mix.
I know some people get overwhelmed at the idea of making a fresh pie — more specifically rolling out a fresh pie crust! No need for anxiety with the Mini Peach Tarts. You’ll experience all of the sumptuous flavor and texture of a delectable piece of homemade peach pie without apprehension or frustration — just leave that rolling pin in the cupboard! The filling is quickly combined in a blender, and the tart crust is simply pressed into the cups of a muffin tin using your hands. Add the filling, bake, cool and voilà! Fresh baked peach pie in easy to serve tarts.
My personal preference is eating these tarts straight up! They are so flavorful. I don’t want to do anything to compromise the perfect palate experience of combining fresh peaches with a buttery crust. For those of you out there that prefer a fresh dollop of whipped cream to seal the deal, I recommend whipping up some of my gluten-free, plant-based Easy Coconut Whipped Cream. If you love the golden yumminess of pie crust you may also want to try my Peach Cobbler Strudel (GF,V) or my Pie Crust Cinnamon Rolls (GF,V).