Raw Peach Tart

Desserts, Recipes

Raw Peach Tart, raw, vegan, tartOne of my favorite fruits in season in the summer months are peaches, hands down peaches. If you’ve been keeping up to date with my daily life Instagram or Facebook then you know I’ve been all over these peaches for the past couple of weeks. On a farmers market trip last weekend, I picked up the classic brown paper bag filled with the best peaches I’ve ever tasted (no exaggeration here) from the Peach TruckI kept the brown paper bag filled with gorgeous peaches on my countertop for a couple of days to get them perfectly ripe, and in the meantime I was filled with inspiration of what I was going to make -the Raw Peach Tart idea came incredibly naturally. Since I like to keep most of my diet light on digestion and raw especially in the warmer months, this was perfect to celebrate all the flavors of these peaches, untouched.

This Raw Peach Tart is perfect for the warmer months when you want a cool treat that’s light and refreshing. When I think of desserts during this time of year in the Nashville heat, my body craves something slightly sweet but also chilled. This recipe satisfies both! It’s also a great dessert to bring to summer BBQ’s with friends, to share something new.

Peaches can be a tricky fruit to choose from the market or store. Typically you purchase them relatively hard and can allow them to ripen on your countertop or more quickly in a brown paper bag. If you’re lucky, you get peaches that are super juicy, sweet, and begging to be eaten. A quick tip for picking peaches (and any fruit) is to use your nose. A fruit is ripe when you can smell the fragrance when holding it up to you nose. I’ve said it before and I’ll say it again, your nose knows.

Raw Peach Tart, peach truck, nashville, tart, raw, veganWhy a raw crust?  This raw crust contains seven simple ingredients, seven! Compare that to a store bought pie or tart crust and you’re looking at around twenty ingredients* including hydrogenated oils (eek!), enriched white flours, lard, food dyes (huh?), and preservatives galore! Twenty ingredients that your body has to process, digest, and absorb/excrete. Also, the only preservative used in this recipe is your freezer or refrigerator. The crust is filled with chewy dates, almonds, walnuts, and cashews–sometimes I prefer to use pecans instead of cashews, so you have flexibility here– all of which combine to create a chewy, yet hearty enough crust to cradle the raw peaches. I’d much rather nourish my body with a healthy, raw, easy to digest, fiber rich, and nutrient dense dessert. An added bonus to eating this for dessert, it won’t leave you feeling lethargic afterwards and you can keep on with enjoying your summer evening.

You may be thinking it’s going to take you a lot of time to make this dessert, but trust me it looks fancy with it’s presentation, but it’s incredibly simple. The only time consuming part of this recipe is allowing the crust to cool for at least two hours in the freezer or overnight in the refrigerator, which allows the crust to become very firm and a lot easier to work with and layer the peaches on top. Decorating this raw tart is where you can let your creativity shine;  you don’t have to decorate in this concentric circle design, you can simply cut the peaches in small cubes, lay the slices flat, etc., whatever you enjoy!

Raw Peach Tart, raw, vegan, peaches, tart

This recipe is also wonderful because it can be made in one large tart pan as pictured above or you can use mini tart pans, check these fun ones out here and here. This tart pan was one I had on hand, but mini tart pans would be perfect for individualizing desserts at a gathering, party, BBQ’s as mentioned above, or special occasions. Pictured above is the first step in making the crust before putting it in the fridge or freezer to cool. The next picture below is step 2 where you can start to place the sliced peaches in a circular design.

Raw Peach Tart
Recipe type: dessert
Prep time: 
Total time: 
Serves: 12
Raw Peach Tart, a raw, vegan, and gluten free version of a classic peach tart. Made from minimal ingredients, non processed. Perfect for summer gatherings.
  • CRUST//
  • 1 cup dates, pitted
  • 1 cups cashews, raw and ground
  • 1 cup walnuts, raw and ground
  • 1 cup almond, raw and ground
  • 1 tsp. ground cinnamon
  • 1 Tbs. lemon zest
  • ½ tsp. sea salt
  • 3 cups fresh peaches, sliced (about 4 peaches or until your tarts are filled!)
  • 1 juice of lemon
  • local honey drizzle on top (optional, it should be sweet enough!)
  1. CRUST//
  2. Grind all nuts in a nut grinder (coffee grinder that's clean of course) or Vitamix until finely chopped. It's okay to have some chucks!
  3. Combine all the CRUST ingredients into your Vitamix (or high speed blender or food processor) until well combined.
  4. This "dough" will be very sticky (similar to my Almond Coconut Date Balls), but should hold together when pressed in between your fingers. If your mixture is too wet or moist simply add more ground nuts.
  5. If you're using mini tart pans, divide the mixture evenly.
  6. Using your tart pan (10-12in.) or mini tart pans, gently press the Nut/Date dough into the pan and up the sides. Press firmly until a crust is formed.
  7. Chill in the freezer (at least 2 hours) or refrigerator (overnight).
  8. FILLING//
  9. Cut the peaches in half, remove the pit.
  10. Thinly slice the peaches long ways (as shown in the picture), and arrange in a circular pattern or simply lay flat.
  11. Sprinkle with fresh squeezed lemon juice.
  12. Serve immediately or wrap tightly with clear wrap and keep in the refrigerator.
  13. ENJOY!
Note// The sugar contained in this recipe is from all natural occurring sugars, none added nor processed. If you're using mini tart pans, you will probably get 2-3 servings out of a 1 tart tin. You may also simply divide the mixture into 12 "dough balls" and use 1 per serving in a mini tart pan (to help you measure). FREEZING// You may also keep the crust in the freezer until topping it with fresh peaches. Even after you top with fresh peaches, you can still keep this tart fresh by freezing it; just note the peaches will turn slightly brown due to the freezing-thawing process but are still delicious and fresh!
Nutrition Information
Serving size: 1/12 of tart Calories: 260 Fat: 16 Carbohydrates: 24 (net 20) Sugar: 17 Fiber: 4 Protein: 6

Raw Peach Tart, raw, vegan, peaches, tartNOTE // If you have any nut allergies to the ones used in this recipe, simply use seeds instead of the nut that you’re allergic to (for example, sunflower seeds, pumpkin seeds, or any other nut that you’re not allergic to).

Hope you all enjoy!

xo McKel

*comparison of a widely known refrigerated pie crust dough.

Share your thoughts

  • Gorgeous tart! I cannot wait for our local peaches to be ready :). Mmmm!

    • Hooray for local peaches! Please let me know how you like it, thanks for stopping by and come back again 🙂

  • I just bought the BEST peaches from the farmers market this week–they seriously tasted like candy. 🙂 This looks like a great way to use them!

  • Alaina

    Just made up the crust for this tart and its so yummy! I can’t wait to put my local peaches in it later! I’m also adding a whipped coconut “cream” on top. I am so glad I found your blog.

    • Excellent! I actually have a coconut whip coming up soon 😉 So glad you’re enjoying it and thanks for stopping by, come back soon!

  • This looks great. I think I will try it. Cindy blueberryoatmealcinnamon.blogspot.co.il

  • Lillie

    This is such an amazing recipe! I ran out of peaches near the end so I halved some blueberry’s and used for the Centre. Can’t wait to have this for pudding, I was going to serve with frozen vanilla yogurt for a touch of creaminess 😉

    • That sounds wonderful, thank you for stopping by and sharing! Come back soon and I hope you enjoyed it 😉

  • Tracey

    I am going to make this this coming weekend and am so excited! However a bit nervous, I have never made a tart crust and don’t know how to get it out of the tin in one piece? Can you please instruct me?

    • Great question, one answer: gently! Take your time releasing the tart out of the tin and use one of the tart tins mentioned in the post with a removable bottom. I had no problem getting mine out, best to you! Thanks for stopping by and come back soon 🙂

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