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Peach Raspberry Tart

26 Sep

In honor of the one year anniversary of this blog, I thought I’d share one of my all-time favorite recipes! It’s a simple press-in crust that features mouth-watering fruit in all its glory. The raspberries just enhance the flavor and play very nicely with the peaches. The best way to make this is in a 10″ fluted, removable bottom tart pan or a springform pan, which is what I use since my tart pan is a 12″ and I’m too lazy to do the calculations for a bigger pan. Enjoy!

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Peach Raspberry Tart

Preheat the oven to 375 degrees F and spray your pan with olive oil.

For the crust:

Place 1 cup pecan halves (unsalted, raw) in your food processor and blend until finely ground.

Add 1 cup gluten free flour (Special Sweets Blend works nicely), 2 tsp freshly grated lemon zest, and a pinch of salt. Process briefly to mix.

Combine 1 egg white, beaten, 2 Tbsp coconut oil (melted), and 1/2 Tbsp cold water in a measuring cup, and drizzle into the dry mixture with the machine on.

Add up to 1 Tbsp extra water if necessary, but turn off the machine as soon as the mixture starts to stick together.

Dump mixture out onto a lightly floured surface and make into a flat, round disc for easy transfer into the pan. Press into the bottom of the pan and 1/2″ up the sides. Refrigerate for at least 15 minutes.

For the filling:

Combine 3/4 c. all fruit peach preserves (not jelly) and 1 1/2 Tbsp cornstarch (or tapioca starch) in a small bowl.

Add 1 1/4 lb ripe peaches, sliced and 3/4 c. fresh raspberries and toss gently.

Spoon into the crust and bake for 75 minutes or until the juices are bubbling.

You may want to place a pan on the rack below the tart pan to catch any leakage or drips if there are any.

Place pan on a rack to cool completely.

Only once cool, remove from the tart pan or springform pan, carefully. You may need to gently slide a knife around the edges to loosen it.

Serve with a mix of dairy free plain or vanilla yogurt and honey (1 c yogurt to 3 Tbsp honey), or whipped coconut milk with a light sprinkle of cinnamon on top.

Recipe based on this one from Prevention.com

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Posted by on September 26, 2014 in Dessert

 

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