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Cherry Peach Tart With Coconut Cointreau Whipped Cream (Vegan)

Julia Child would have turned 100 today. She’s an inspiration, not just for those of us who cook, but for anyone who is sitting in an unfulfilling life wondering how then ended up where they did. Anyone who thinks they are "too old" to start a new path.

Julia didn’t start cooking until she was 32 and she didn’t enter culinary school until she was 37. And just look at how that turned out for her, I’d say pretty well. What if she had felt "too old" to start learning how to cook? Would we still be putting canned pineapple slices on ham and eating Sarah Lee on special occasions?

Laura Ingalls Wilder didn’t start writing until she was in her 40’s and her Little House books weren’t written untill she was in her 60’s.

Martha Stewart was a stock broker until she started working on renovating a farm house at the age of 32.

Andrea Bocelli didn’t start singing opera until he was 34.

Grandma Moses didn’t start painting until she was 70.

Makes me feel like I have an early start on this career change I want to make. Instead of thinking "Who am I to do that?" Start thinking, "Why not me?" If they can do it, why not you?


Reminder: If you are in San Diego and want tickets to the Foster Farms Cook Off on September 7th, check this out.

Cherry Peach Tart With Coconut Cointreau Whipped Cream (Vegan)



  • 2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 3/4 cup of vegetable shortening (can sub butter for non vegan)
  • 2 to 4 tbs ice cold water

For the filling:

  • 3 cups cherries, halved and pitted
  • 1/3 cup powdered sugar
  • 1 tbs flour
  • 2 yellow peaches, sliced

For the whipped cream:

  • 1 can full fat coconut milk, chilled in the fridge overnight (important) (can sub 1 cup whipping cream for non vegan)
  • Chilled bowl (like the bowl of a stand mixer, just place it in the fridge for a few hours)
  • 3 tbs powdered sugar
  • 1 tbs Cointreau


  1. In a food processor, combine 1 1/3 cup flour, salt, sugar and shortening, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Dump the dough into the bottom of a 9 inch tart pan with 1 1/2 inch high sides, sprayed with cooking spray. Starting with the sides first then the bottom, form the crust into the pan. Chill the crust for 2 hours in the fridge. (If you haven’t yet, put a bowl in the fridge to chill to make the whipped cream)
    (*Note: if you have a smaller tart pan, mine seems to be quite large, you will need less tart dough, pull out any excess and make a mini tart in a muffin tin. You can also double the recipe, form the excess into a disk, cover with plastic wrap, place in a Ziplock freezer bag and freeze. should keep up to two months)
  2. Preheat oven to 350.
  3. Add the cherries, sugar, and flour to a bowl and toss to coat. Add the cherries to the tart crust. Top with sliced peaches. Bake at 350 for 25-30 minutes or until tart crust is a light golden brown. Allow to cool before removing from tart pan.
  4. Make the whipped cream.
  5. Open the can without shaking. Scrap only the fat layer at the top and into the chilled bowl, do not include any of the water in the bottom of the can, just the fat layer. Using a hand mixer, on high, whip until light and fluffy. Add the powdered sugar and whip until combined. While the mixer is running, slowly add the Cointreau until combined.
  6. Serve the tart topped with whipped cream.

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claire @ the realistic nutritionist August 15, 2012 um 10:30 am

Oh this is GORGEOUS Jackie!!! I’d love a big heaping slice of it.


RavieNomNoms August 15, 2012 um 11:05 am

She truly is an inspiration! I remember watching Julia on TV with my mom when I was little. This tart looks to die for. Wow. Just lovely!


amy @ fearless homemaker August 15, 2012 um 11:27 am

I had no idea that some of those people hadn’t found their passion until so much later in life. so inspirational! this cherry peach tart looks amazing, by the way, + i love that it’s vegan – brilliant!


français gradia August 15, 2012 um 1:24 pm

This is what I needed to read today! I have been feeling to old to pursue my dreams. God Bless you. Have a great day. Bye


Sea August 15, 2012 um 3:50 pm

You could definitely see your skills in the work you write. The world hopes for more passionate writers such as you who aren’t afraid to say how they believe. All the time go after your heart and make the changes you want, just like Julia.


Julie @ Table for Two August 15, 2012 um 6:16 pm

Love that reminder of "i can do it, why can’t i?" many days i think i want to quit my job and just blog full time and still make the income i make right now…people do it, why can’t i, right?

this cherry peach tart – just the name itself – is more than enough for me to say "yes, please give me a slice!"


Amy @ Food Crush August 16, 2012 um 1:14 am

I just discovered your blog. Love it! Beautiful photos and inspiring words. I had no idea that Julia Childs didn’t start cooking until the ripe old age of 32! Just goes to show that it’s never too late.


chong tham August 16, 2012 um 3:03 am

My brother is allergic to dairy and it’s hard for me to find things I want to make for him that look this good! Thank you, I will be making this soon.


Sowmya August 16, 2012 um 4:31 am

Oh tart look gorgeous



chinmayie @ love food eat August 16, 2012 um 6:12 am

What a pretty tart! All these tart posts in blogs are driving me crazy!


Gerry @ Foodness Gracious August 16, 2012 um 9:15 am

I totally believe it takes the later years to discover ourselves and it’s never too late to change! Ever since becoming a stay at home dad, I’ve always said I wouldn’t go back to working for a big corporation so I’ve been working on my own caramel line for about a year now. It’s almost ready to might not make me a millionaire but I’m the boss and I’ll never look back and say what if….
Anyhoo, your tart looks awesome, I love the messy pic that you ate all by yourself, right?


Jackie August 16, 2012 um 12:25 pm

And I’m going to be first in line to buy your caramels!


Jen @ Savory Simple August 16, 2012 um 10:43 am

Beautiful tart. Julia was such an inspiration to me.


Kiersten @ Oh My Veggies August 16, 2012 um 12:47 pm

I needed this post after the week I’ve had. Not just the delicious tart, but the little pep talk. You wrote that for me, right? 😉


Jackie August 16, 2012 um 2:14 pm

I seriously have to give myself this pep talk all the time!


Baking Serendipity August 16, 2012 um 5:02 pm

This definitely makes me feel better about all my career switches…but really, a slice of this tart might do the same 🙂


Chung-Ah | Damn Delicious August 17, 2012 um 1:01 pm

Dude, this tart is stunning! I’m totally going to make this for the potluck that I have to go to. I’m sure it’ll be such a hit!


Aunt Clara August 17, 2012 um 5:02 pm

Oh, such a beautiful dish. I would so love to sink my teeth into a slice of it. Do you ship? 🙂


Valerie @ From Valerie’s Kitchen August 18, 2012 um 5:40 pm

Julia is my inspiration. I spent my younger years being Mom and I’m just beginning to get out there and figure out what I want to be when I grow up. Thanks for the Julia post! The tart looks amazing!


JulieD August 20, 2012 um 1:41 pm

I didn’t know that about Martha!! Julia is a huge inspiration, agreed! This this tart looks wonderful!


Bellenza Bistro August 21, 2012 um 6:21 am

Who would’ve thought we’d find such gems of encouragement amidst photos of a super-yummy looking tart?! Thank you. 🙂


Jackie August 21, 2012 um 9:42 am

Thank you! I’m so inspired by people who don’t use any excuses to go after their dreams.


Julia {The Roasted Root} August 21, 2012 um 2:44 pm

There’s all sorts of great stuff going on with this tart! I especially love the idea of coconut cointreau whipped cream; this just sounds fantastic!


Sarah from 20something cupcakes August 22, 2012 um 7:21 am

Love this post, love this recipe! Great message and tribute to Julia.


Karen Mulvey January 20, 2013 um 12:15 am

I made this today and it was delicious! Turned out beautifully! Thank you so much for your recipe


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