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Gluten-Free Peach Tart with Almond Cookie Crust

Gluten-Free Peach Tart with Almond Cookie Crust

  • Author: Rachel Zierzow
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Cuisine: Gluten-Free

Ingredients

Scale

Crust

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)

Filling

23 tablespoons apricot preserves 

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

Topping

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)

Garnish

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


Instructions

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.

Notes

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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