The Sunday Recipe: Peach and Almond Tart

Our local farm store got some lovely organic peaches in this week so I decided to do an almond crust tart with a peach filling. I chose a half dozen peaches and tried blanching them to make peeling easier. Unfortunately, they weren’t really ripe so that didn’t help.  I was also running out of almond flour but found some blanched slivered almonds in the fridge to process and make up the difference. #glutenfree #refinedsugarfree

Peach and Almond Tart

Ingredients

Crust

  • 1 ½ cups almond flour (About 160 grams)
  • 2 tablespoons maple syrup
  • 2 tablespoons melted butter
  • 1/8 teaspoon sea salt

Filling

  • 3 cups, peeled and pitted, diced peaches (about 6 medium)
  • 1/3 cup maple syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 tablespoon tapioca starch

Directions

  1. Preheat oven to 350 degrees and prepare a non-stick tart pan OR prepare an 8 by 8 pan with cooking spray, butter, or oil, and line with parchment paper.
  2. Combine the crust ingredients and press into the prepared pan with your fingers, using the edge of your hand or a finger to press the crust up the side.
  3. Bake for 10 minutes.
  4. While the crust is baking, melt the butter with the maple syrup in the microwave on half power until butter is completely melted, about 1 ½ minutes.
  5. Pour over the peach slices and stir.
  6. Add the vanilla.
  7. Stir in the tapioca starch.
  8. Remove the crust from the oven when lightly browned and puffed, and pour in peach filling.
  9. Bake for 30 minutes.
  10. Allow to cool and set up, at least an hour.
  11. May be served warm or cold. A dollop of whipped cream or vanilla ice cream never hurts.
  12. Enjoy!

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