The peaches are ripe and ready for a summer dessert. Peach pie is delicious, but why cover the peaches with a top crust when they make such a beautiful display of colorful peachy swirls in a peach tart (gluten & dairy-free of course)! There is nothing quite like a succulent peach with the rich nectar dripping from its colorful flesh. I love this latter part of summer when the Farmer’s Markets are full of peaches, nectarines, and apricots. I grabbed a quick shot at the market, but the booths were so crowded with people clambering for the fresh fruit, it wasn’t easy!
Purchasing a bag full of peaches and a few nectarines, I was fully intent on making a peach tart (gluten & dairy-free).
The crust is gluten and dairy-free, made from coconut oil, organic brown & cane sugars, gluten-free flour, and crushed pecans. The combination of the coconut oil with the pecans makes for a really delicious almost tropical tasting crust.
After all the ingredients are added, whip it in a blender and place it in a pie shell. I place it on the bottom of a 8″ pie shell, then move the crust about half way up the sides.
You will cook the tart crust for about 15 minutes before adding the peaches.
Peach Tart (Gluten & Dairy-free)
Preheat oven to 350 degrees
1/2 c coconut oil
1/4 cup dark organic brown sugar
1/4 cup organic cane sugar
1/2 cup ultra-fine brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup almond meal
1/2 cup finely ground pecans
1/2 tsp vanilla
In a medium size bowl add coconut oil, organic brown sugar and organic cane sugar. Mix on high-speed until well blended.
Add gluten-free flour, vanilla and crushed pecans to mix and blend well.
Mold crust on bottom and partially up the sides of an 8″ glass pie plate or an 8″ tart pan.
Place in a 350 degree preheated oven for 15 minutes before adding peaches.
2 lg ripe peaches peeled and sliced 1/4″ thick
2 Tbsp tapioca starch
2 Tbsp Honey
1/2 tsp cinnamon
Gently mix peaches, tapioca starch, honey and cinnamon in a medium size bowl. Place the peaches in a circular fashion on top of the crust. Place back into the oven for 20 minutes. Remove from oven and allow to cool before serving.