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Eggless Ginger Peachy Tart

"Explore the Vegetarian Chef in YOU!"

Bake up a batch of this eggless ginger peachy tart recipe when it is sweet peach season and the juicy ripe fruit are just begging to be used. Watch the faces of your family and friends light up in delight! Yum! Preheat oven to 375 °


  • 6 - 8 Ripe Sweet Juicy Peaches
  • 1 Tbs. Tapioca Powder
  • 3 Tbs. Vegan Organic Sugar
  • ½ tsp. Powdered Ginger
  • 1/8 tsp. Ground Cinnamon
  • 1/8 tsp. Sea Salt
  • 3 ounces Red Current Jelly.
  • 2 ounces Ginger preserve

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Roll out your pie dough, cutting it to fit into the tart pans, fluting the edges. Prebake for ten minutes. Meanwhile mix together the sugar. tapioca and spice. Slice the peaches. Coat the peaches evenly with the sugar mixture. Pile into the tart shells placing them on a parchment covered cookie sheet. Bake for fifteen to twenty minutes; remove to a wire rack to cool. Melt the jelly and preserves in a small saucepan.  Carefully spoon it over the peaches. Allow to cool. Serve with a dollop of whipped cream.

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