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Peaches and Cream Puff Pastry Tart

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 12
Calories: 194kcal
Author: Nisha Vora


  • 1 sheet of puff pastry, thawed
  • 1 (8-ounce) container of Tofutti dairy-free cream cheese, softened
  • 1-2 tablespoons light agave nectar (organic cane sugar, or pure maple syrup)
  • 1 1/2 teaspoons pure vanilla extract
  • 1-2 teaspoons vegan butter, melted
  • 1-2 tablespoons organic cane sugar
  • 2 cups peaches, sliced (but not too thinly)
  • 1/2 cup fresh blueberries


  • Thaw the sheet of puff pastry at room temperature for 30-40 minutes or according to the package directions. Soften the cream cheese by letting it sit at room temperature for 30 minutes.
  • Line a baking sheet with parchment paper and preheat the oven to 400ºF.
  • Using an electric handheld mixer, beat the softened cream cheese with the agave nectar (or sweetener of choice), and vanilla extract on medium speed until whipped and smooth.
  • Once thawed, place the puff pastry on a floured surface and use a rolling pin or a chilled bottle of wine to roll it into a 13”x9”rectangle. Using a paring knife, thinly trace a 1 inch border around the dough, but don’t slice through. Use a fork to prick the center of the pastry all over (but not the border). Brush the border with the melted vegan butter and sprinkle on the cane sugar.
  • Carefully transfer the puff pastry to the parchment paper-lined baking sheet. Spoon the cream cheese mixture onto the pastry and spread it out evenly using a rubber spatula or a frosting spatula, leaving the border uncovered. Top evenly with the sliced peaches and then dot with the blueberries.
  • Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and lightly puffed.
  • Once slightly cooled, cut into squares and devour.