Peach Almond Shortbread Tart
Recipe Key
This Peach Almond Shortbread Tart is an unfussy foolproof dessert with lots of delicious fruit. The taste is incredible and it’s healthy no refined sugar, paleo and gluten free with a vegan option.
Part of enjoying life is savoring simple pleasures every day. For example, when you’re eating a dessert like this Peach Almond Shortbread Tart breathe and enjoy it with all your senses. Notice how beautiful it is, smell the delicate aroma of the peaches and taste the sweetness. You’ll be amazed at how calm you feel enjoying it completely.
Some of my clients tell me they’re not comfortable experiencing too much pleasure when they eat dessert, they’re afraid they won’t be able to stop. I understand that feeling, I’ve been there. But even though it sounds counterintuitive, when you really experience the pleasure of your food with all your senses and let go of any guilt, you’ll be more satisfied. You’re eating the food, not the guilt. Studies show you also metabolize it more efficiently. Isn’t that great?
Don’t make it a big deal, just enjoy it. Let go and have fun eating it. 
This tart begins with a simple 6 ingredient crust that’s essentially a shortbread recipe. Almond flour, coconut flour, arrowroot flour, baking powder, coconut sugar and grass fed butter or if you’re vegan coconut oil. It’s made in one bowl, no mixer required.
Half of it is pressed into the bottom of the pan to make the perfect bottom crust for your peach filling. The remainder is used as a crumb topping for your beautiful ripe peaches.
The filling is simple; peaches, coconut sugar and arrowroot.
I like to peel the peaches for this dessert. The easiest way to peel peaches is by blanching them in boiling water for 15 seconds and then put them in cold water. The peels slide right off.
Once you mix the sugar and arrowroot into the sliced peaches get them into the pan and oven quickly. If they sit too much juice comes out.
I made this Peach Almond Shortbread Tart both ways, one with butter and one with coconut oil. Personally I love the taste of butter but the other is also good.
This simple dessert makes a great end of summer delight for your family or a pot luck dinner with friends.
It’s the perfect treat to enjoy now sitting in your kitchen as the sun goes down, while you reflect on the great food and fun you enjoyed these last few months.
The Peach Almond Shortbread Tart is really healthy. Let go and savor it with all your senses.
Enjoy it as a dessert, snack or even a breakfast cake.
If you like this recipe try these other delicious summer fruit desserts:
Easy Blueberry Cobbler (Paleo, Vegan)
Amazing Peach Cobbler (Paleo, Vegan)
Berry Easy Summer Crisp
Peach Mousse with Fresh Peach Sauce
Please let me know if you like this recipe in the comments! I appreciate your feedback so much. Let me know what else you’re eating this summer, please. ♥
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PrintPeach Almond Shortbread Tart
This is an unfussy foolproof dessert with lots of delicious fruit to finish off the summer season. It’s paleo and gluten free with a vegan option.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Dessert, Snack, Breakfast
- Cuisine: Farm to Table, Seasonal, Paleo, Gluten Free, Vegan Option
Ingredients
- 3 cups peaches, peeled and sliced (about 1 pound)
- 10 tablespoons grass fed butter, ghee or coconut oil (142 grams ) melted and cooled slightly
- 1 ½ cups blanched almond flour (168 grams)
- 2 Tablespoons coconut flour (14 grams)
- ½ cup arrowroot flour (64 grams)
- 1 teaspoon baking powder
- ¼ teaspoon Celtic sea salt
- ¼ cup maple sugar or coconut sugar (48 grams)
- ¼ cup coconut sugar (48 grams)
- 1 Tablespoon arrowroot flour
- 1/2 teaspoon lemon juice
Instructions
- Blanch peaches and set aside to cool before peeling. (see notes above)
- Grease a 9“ spring form pan or a line 9” cake pan (as in photo) with parchment paper.
- Melt the coconut oil or butter on low heat and set aside.
- Preheat oven to 350 degrees.
- Prepare the crust: In a medium bowl mix the almond flour, coconut flour, arrowroot, baking powder, salt and 1/4 cup coconut sugar until evenly combined and there are no lumps.
- Add the melted butter or oil, and combine until no dry spots remain.
- Press 2/3 of the almond crust evenly onto the bottom and about ½ inch up the sides.
- Prepare the filling: Peel and slice the peaches.*
- Toss the sliced peaches,1/4 cup coconut sugar lemon juice and arrowroot together in a medium bowl.
- Immediately pour the fruit into the crust and spread evenly.
- Crumble the remaining shortbread mixture over the peaches.
- Bake the tart until the peach filling is bubbly and thickened and the bottom and top crust are nicely browned, 55-60 minutes.
- Let cool completely about 30 minutes. Run a knife around the sides of the spring form pan and remove or use the sides of the parchment paper to lift the tart out of the cake pan .
- Slice into wedges and enjoy with all your senses.
Equipment
Buy Now → Notes
Don’t peel and slice the peaches until the crust is made, sitting makes them too watery.
Nutrition information is with grass fed butter.
I made this today with plums and it was divinely delicious!!
Wow Suzanne, how creative, sounds delicious.