Peach Tart with Lemon Thyme

Peach Tart with Lemon Thyme

Easy, simple and most definably the best-tasting peach tart. 

Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings 8


  • 1 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 cup cold Organic Vegan Superfood Shortening blend of coconut and palm oils, or use cold unsalted butter
  • 5 tbsp Ice Cold Water

Peach Filling:

  • 4 fresh ripe peaches sliced (Nectarines would work well)
  • 3 tablespoons Granulated Sugar
  • 3 sprigs of Lemon Thyme
  • 1/2 tbsp. Corn Starch
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Lemon Zest

Other Ingredients:

  • 1 Egg for brushing the dough before baking
  • Springle of sugar on the dough before baking
  • 1 teaspoon All-purpose flour before arranging the peaches in the dough
  • 1/4 teaspoon  sugar before arranging the peaches in the dough


Pie Crust:

  1. In a food processor, place the flour and salt then process until combined. Add the Organic Vegan Superfood Shortening and process until the mixture resembles coarse meal.
  2. Pour about 4-5 tbsp of water in, slowly, one tbsp at the time, steady stream through the feed tube until the pastry just holds together when pinched.
  3. Place the pastry on your counter, make into a ball, wrap tightly with plastic wrap (film), and refrigerate for about one hour to rest and chill.
  4. Once the dough has chilled enough, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 10 -13 inch round, then cut into a rectangle by cutting the circular sides.
  5. Try to make an even thickness. Keep lifting up and turning the dough disk and a quarter turn as you roll to prevent from sticking to the working surface.
  6. Transfer the dough to a parchment paper-lined baking sheet, cover, and place in the refrigerator.

  7. Important: You must rest the dough in the fridge to allow the hydration to even out. If after doing that the dough is too dry, use just a bit more ice water. That way the water will absorb evenly and quickly in just a few minutes, allowing you to roll the dough. Use Regular blade in the food processor. You can buy store-bought pie crust. Defrost and use as suggested on the packaging. Shape it as you like; as a tart, galette, mini tarts, etc.

Peach Filling:

  1. Wash and gently rub the peaches to remove fuzz (not necessary for nectarines). Cut the peaches in half, remove the pits, and cut into thin slices.
  2. Place the peach slices in a large bowl and add the sugar and gently toss to combine, then add cornstarch, lemon thyme (remove leaves from the steam), lemon juice and lemon zest. Toss everything to coat the peaches.
  3. Take the dough out of the fridge and dust with a bit of flour and sugar. Just a light sprinkle.
  4. Arrange the peach slices on the dough, placing them close together. You can make double raw or triple, depending on how large you want your tart to be. Leave about a two-inch wide border around the peaches and the edge of the dough. Scrape any remaining sugar from the bowl and drizzle over top of the peaches.
  5. Fold the edges of the dough over the peaches. Make sure to seal any cracks in the pastry. You can make it circular as a galette, but this rectangular one is pretty amazing as well.
  6. Brush the dough with mixed egg and sprinkle a bit of sugar on the dough.


  1. Bake in a preheated oven at 400 Fahrenheit for about 40 minutes or until the dough is golden brown and the peaches are tender.
  2. Remove from oven and place on a wire rack to cool down. Serve warm or cold with Ice-cream or a dollop of whipped cream.

Recipe Notes

You may use vegan shortening to brush on the crust instead of the egg. Also, if you wish to use cold unsalted butter instead of the vegan shortening, you can do that too. This is also perfect for nectarines, plums, apples or berries.