Peach and Raspberry Tart

This simple recipe is GF, Dairy Free and refined sugar free.

This tart came about because I wanted to use peaches to make a light and easy weeknight dessert. I had also gotten a great deal on raspberries and felt that they would be a lovely accompaniment. Both the taste and color combination really inspired me. It might sound weird but I always think about what it will look like as I plan my recipe.

This tart has a crust made from almond flour, maple syrup, and coconut oil which I also wanted to infuse with a bit of raspberry flavor and a pink color. I’ve talked before about freeze dried fruit and in this case freeze dried raspberries added a slight pink hue and layered the berry flavor. I mean it’s a natural ingredient so it’s not princess pink but it is a nice touch.

Peach Raspberry Tart with Almond Crust

• Crust
  • 2 Cups Almond Flour
  • 1/3 Cup Maple Syrup
  • 1/3 Cup + 1 Tbsp Melted Coconut Oil (I recommend refined for a more subtle flavor)
  • 1 Tbsp Ground Freeze Dried Raspberries (optional)
• Filling
  • 5 – 6 Ripe Peaches peeled and sliced (I blanched mine to peel them easily)
  • 2 Tbsp Coconut Sugar 
  • 1 Cup Fresh Raspberries
  • 2 Tsp Ground Freeze Dried Raspberries 
• Preheat the oven to 350 F
• Melt the coconut oil. (I do it on the stove top using the warming feature, but I am sure a microwave would work well too)
• To make the crust mix all of the ingredients in a bowl until combined. Press into a tart pan of your choice. I used a spring form. Make sure it is evenly distributed so you get a nice even crust.
• Arrange the peaches in the pattern of your choice.
• Sprinkle with coconut sugar
• Bake for 30 mins
• Remove from oven and let cool before placing it in the fridge to cool.
• Garnish with remaining fresh raspberries and sprinkle 2 tsp of ground freeze dried raspberries.
• Slice and serve with toppings of your choice or eat as is.

This tart is great for a weekday treat because it’s not too decadent. I love it with yogurt and more berries. Served this way it was really delicious for breakfast! I hope you give it a try and let me know if you have any questions or feedback. Thank you and bake on! Becky