Gluten-Free Peach Tart with Almond Cookie Crust

Try this gluten-free peach tart this summer, when peaches are in season. It's easier to make than pie, as you can press the crust right into the pan.

Summer is peach season!

Every summer we look forward to peach season. When I was growing up in Connecticut, our next-door neighbors had peach trees in their yard. One summer they had a bumper crop and they invited us to come pick our own. We took home grocery bags full of peaches that were the best I’ve ever tasted! Now that I live in Texas, peaches are just as popular, with annual peach festivals in Fredericksburg and Stonewall in the Hill Country.

Since my husband Nelson’s birthday is in June, his birthday dessert usually revolves around strawberries and/or peaches. This year I attempted a gluten-free peach tart, and found that it was pretty easy to make, and super delicious.

Gluten-Free Peach Tart with Almond Cookie Crust

Tarts are easier to make than pie!

Even though tarts look so impressive, It turns out they are easier to make than pie. You can press the tart dough into the pan rather than rolling it out. And you end up with a lighter dessert, since you don’t need a top crust.

Gluten-Free Peach Tart with Almond Cookie Crust • Cook Love Heal by Rachel Zierzow

What you’ll need to make Gluten-Free Peach Tart

  • ripe peaches
  • apricot preserves 
  • virgin coconut oil or unsalted grass-fed butter 
  • coconut sugar or organic cane sugar (if you want your topping to be lighter colored)
  • egg or flax meal
  • blanched almond flour
  • rice flour (or tapioca starch)
  • sea salt
  • almond extract
  • whipped cream, whipped coconut cream, or dairy-free vanilla ice cream

Vegan version

Use coconut oil (instead of butter) and flax meal (instead of egg) and dairy-free whipped cream or ice cream.

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Gluten-Free Peach Tart with Almond Cookie Crust

Gluten-Free Peach Tart with Almond Cookie Crust

  • Author: Rachel Zierzow
  • Yield: 68 servings 1x
  • Category: Dessert
  • Cuisine: Gluten-Free




1/4 cup virgin coconut oil or unsalted grass-fed butter, softened

1/4 cup coconut sugar 

1 egg or 1 flax egg (1 tablespoon flaxmeal soaked in 2 tablespoons water for 10 mins)

2 cups blanched almond flour

1/4 teaspoon sea salt (1/8 teaspoon if using salted butter)


23 tablespoons apricot preserves 

3 medium peaches, sliced in half, pitted, and sliced to resemble crescent moons


1/4 cup coconut sugar  

2 tablespoons virgin coconut oil or unsalted grass-fed butter (room temperature)

2 tablespoons rice flour (or tapioca starch)

1/2 teaspoon almond extract

1/4 teaspoon sea salt (1/8 teaspoon if using salted butter)


Whipped cream, whipped coconut cream, or dairy-free coconut ice cream


Lightly oil 9-10 inch metal tart pan or ceramic tart dish with fluted edges. If using a metal pan, line the removable bottom with a round of parchment paper. Preheat oven to 375° F. 

Prepare tart dough. In a medium bowl, whisk together coconut oil or butter, coconut sugar or maple syrup, and egg or flax egg. Stir in almond flour and sea salt with a wooden spoon. Dough will resemble cookie dough. Press dough evenly into the bottom of the tart pan and at least halfway up the fluted edges. Place tart pan on a sheet pan and bake 8 minutes. Take out of oven and cool slightly. Turn oven up to 400° F. 

Spread the apricot preserves evenly into the bottom of the pre-baked tart crust. Place peach slices on top of the crust, arranging them in concentric circles (slightly overlapping), starting from the outside (with the larger slices) and going towards the center (smallest slices reserved for the middle). 

In a medium bowl, mix together topping ingredients with a fork until they resemble pebbles. 

Gently cover edges of tart with strips of aluminum foil to protect the crust from burning. Bake tart (still on sheet pan) for 30-35 minutes. Filling should be starting to bubble. Remove from oven. 

Cool tart completely. Gently slide tart pan onto wire rack to cool for at least an hour. If your peaches are juicy, there will be a lot of liquid in the tart. It will firm up as the tart comes to room temperature.

Serve slices with a dollop of whipped cream or coconut cream, or ice cream.


If you’d like for your tart to be lighter in color, you can substitute organic cane sugar for the coconut sugar in the topping.

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Gluten Free Peach Tart with Almond Cookie Crust

More summer recipes to try

Creamy Coconut Fig Ice Cream

Mediterranean Pasta with Broccolini, Artichokes, and Basil

Summer Nectarine and Arugula Salad with White-Balsamic Vinaigrette

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