Peaches and Cream Puff Pastry Tart

🥘 Ingredients

• puff pastry 1
• vegan cream cheese 8 oz
• light agave nectar or organic cane sugar or pure maple syrup 1-2 tbsp
• pure vanilla extract 1 ½ tsp
• vegan butter 1-2 tsp
• organic cane sugar 1-2 tbsp
• peaches 2 cup
• fresh blueberries ½ cup

1. 1

   Gather: puff pastry , vegan cream cheese , light agave nectar or organic cane sugar or pure maple syrup , pure vanilla extract , vegan butter , organic cane sugar , peaches , fresh blueberries .
2. 2

   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.
3. 3

   Line a sheet pan with parchment paper and preheat the oven to 400ºF / 204°C.
4. 4

   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.
5. 5

   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” (33x23 cm) rectangle. Using a paring knife, thinly trace a 1-inch (2.5 cm) 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.
6. 6

   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.
7. 7

   Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden brown and lightly puffed.
8. 8

   Once slightly cooled, cut into squares and devour.