I love peach and nectarine season! There is nothing like perfectly ripe peaches in the summer and I love to snack on them as well as use them in desserts. I could smell the fragrance of the nectarines at work last week, so I decided that I had to buy some and make something delicious! I kinda wanted pie, but I decided to make something slightly easier a Vegan Nectarine Lavender Tart! I know I have added lavender to my last few recipes, but I just love it so much and it was lovely on this tart! Bonus it goes well with certain fruit like these nectarines.
What I love about tarts is you only have to make one crust and it is not fussy because it is on the bottom, not visible on the top. Plus I feel like sometimes one crust is all you need! For this one, I made a vegan butter crust because it is simple to make and always so good. Plus it always turns out nicely. I used whole wheat pastry flour for the flour, but if you prefer all purpose flour that would work as well. I used Earth Balance vegan butter for the fat, because it always gives me good results. I fitted the crust into a removable bottom tart pan, and I par baked it for 10 minutes so it did not get soggy.
The filling was really simple. Just the perfectly ripe fresh nectarines, sugar, vanilla a pinch of sea salt and the fragrant lavender. It was good with not much adornment because the nectarines were super flavorful! They baked up beautifully too into delicious tender perfection and my kitchen smelled amazing!
I could not wait to try it! When I did it was so heavenly with the jammy sweet peaches, aromatic lavender and vanilla and rich buttery crust! This is wonderful as it is or with a little bit of vegan ice cream or coconut whipped cream! If you are in the mood for something sweet, you should definitely give this Vegan Nectarine Lavender Tart a try while nectarines are in season!
Vegan Nectarine Lavender Tart
Makes 1 9 inch galette
Ingredients:
Crust:
- 1 1/4 cups organic whole wheat pastry flour*
- 2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1 stick vegan butter, cut into pieces
- 2-4 Tbsp cold filtered water or as needed
Filling:
- 4 fresh nectarines, sliced
- 2 Tbsp cup granulated sugar
- a pinch of sea salt
- 1 tsp dried lavender flowers
- turbinado sugar, for topping
Directions:
- To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt. Cut in butter with a pastry blender or 2 knives or your hands until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add a touch more water if needed, and knead slightly until a smooth dough is created.
- Preheat oven to 400F degrees.
- Roll the dough out into one 10 inch round using parchment underneath and floured rolling pin. If it tears, no worries, just press it back together and patch it up. Using the parchment to move it to a 9 inch removable bottom tart pan, and fit into the pan, folding the edges in if it is slightly bigger than the pan. prick the bottom with a fork a few times. Place in the oven on a sheet pan and bake for 10 minutes. Remove from the oven.
- To make filling, mix together all ingredients in a large bowl.
- Arrange the nectarines in the tart crust. Sprinkle with a little sugar. Sprinkle with the lavender. Place in the oven.
- Bake for 30-35 minutes (checking after 20 and if it is very brown, if it is, tent with foil) until bubbling and fruit is tender. Remove from oven and let cool on a wire rack for at least an hour.
*If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).
