Vegan and gluten-free peach tart


This really is a tart to suit everyone – it’s not only gluten-free and vegan, it is also free from the 14 major allergens. That’s right – it’s a dessert with no wheat, soya, dairy, eggs, sesame, peanut, tree nuts, lupin or sulphites*. Not that you’d ever notice.


The vegan and gluten-free peach tart is really quick to make because the tart base doesn’t need any rolling out, while the topping is that store-cupboard favourite: a tin of peaches (no messy chopping needed!)


The main question, of course, is how does it taste? Well, first you get the tang of the lemony peaches, which is delicious right away. Then you notice the crunchy base with its gentle coconut flavour and chewy centre. The texture pairs really well with the acid juiciness of the fruit. Finally, you get the woody fragrance of the thyme, which is not only there to look good (though it does that too!)


Makes 8 slices


For the tart

60g coconut oil

75g gluten-free self-raising white flour blend, eg Doves Farm

50g caster sugar

35g desiccated coconut

pinch of salt

1 tbsp pure apple puree

1 x 410g tin of peach slices, drained


For the glaze

2 tbsp apricot jam, sieved

1 tbsp lemon juice

springs of fresh thyme


Preheat the oven to 190C.

Place the coconut oil in a saucepan and melt over a low heat. Stir in the gluten-free self-raising flour blend, sugar, desiccated coconut, salt and apple puree (by the way, the easiest place to find apple puree in the supermarket is in the babyfood aisle).


Take the coconut mix and press into a 20cm diameter tart tin using the back of a metal spoon until you have a uniform layer across the base of the tin. Arrange the peach slices on top. Place in the middle of the oven and bake for 20 minutes.


While the tart bakes, stir together the apricot jam and lemon juice until you have a smooth mixture (you might want to gently heat it if it seems too thick and lumpy). When you remove the tart from the over, brush the glaze mixture all over the peach slices. Allow to cool, then decorate with a few sprigs of thyme before serving. It’s delicious with a little coconut yogurt.


*check your ingredients carefully for allergens before use, for example some brands of desiccated coconut contain sulphites


Recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking.

By the way - don't forget to ask all your guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in a chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy post first.