ALMOND PEACH TART

If you bake this summer, then let it be this delightful tart. Pairs perfectly with vanilla ice cream, a drizzle of maple syrup and refreshing coconut on top.

ALL YOU NEED

for the perfect tart pastry

1 cup (220g) oat flour or ground oat flakes

2-3 tbsp (30-40g) almond flour
100ml coconut oil
50g coconut sugar
1/4 cup (60ml) almond milk
1 tbsp fresh ginger, grated
2 tsp lemon juice
1 tbs fresh lemon rind

Peach slices prep
3-4 juicy and ripe peaches, sliced in wedges
juice from 1 lemon
2-3 tbsp coconut sugar or maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
a pinch of Vanilla bean powder

Sprinkle some magic on top

A nice handful of blueberries, use fresh or frozen, will give the tart extra flavor and more color. Coconut chips are a fantastic addition too. Extra cinnamon is always a good idea.

HOW TO MAKE

Place in a bowl the flour, sugar, ginger, lemon rind, and mix gently by hand or use a wooden spoon.
Add the coconut oil. squeeze it into the dry ingredients. Form a tiny hole in the middle and add the oat milk and lemon juice. Knead the dough for 3-4 minutes. Don’t skip a tasting in this moment. The dough is delicious. Once formed into a ball you are ready to roll it out. Shape into a 30 cm large disk and cover with plastic wrap. Refrigerate for 10-15 minutes.

Preheat oven to 180°C.

It’s time to prep the peaches while the dough is being chilled. Slice the peaches. Place them in a bowl, squeeze the lemon juice, add the sugar and spices and toss well. Bring the dough out of the fridge, roll it out a bit more, remove the foil/wrap, place it onto a tray covered with non-sticking baking paper, roll it once again. Dough thickness of 0,5-0,8cm is perfect! I’m sure it will crack at the edges, it’s a gluten-free bake, you can easily fix “glue” it by pressing the dough together using your fingers.

To assemble the tart, start with spreading almond meal in the center of the rolled dough. You could use any other ground nuts, but the almond meal is still the best choice because it will absorb any extra liquids and will still deliver on that rich nutty flavor. Arrange the peaches, swirling or freestyle. And now you can go really wild and add blueberries. Fold in the edges. Press gently. Fix any cracks in the edges if needed.

You are ready to spread some coconut sugar, cinnamon and to let it bake for approximately 30 minutes. Place it in the middle of the oven. Stay close to the oven and observe the last 5-10 minutes, to avoid burning the fruits or edges.

Serve warm or chilled. You can store it in an airtight container in the fridge for up to 4-5 days.

I can’t wait to see your creations and inspirations.
Tag me on Instagram when you make it so I can celebrate you!

DELICIOUS NOTES:

Best served with real vanilla ice cream, drizzled with maple syrup and if you fancy a little bit of coconut chips.