This Peach Almond Shortbread Tart is an unfussy foolproof dessert with lots of delicious fruit to finish off the summer season. The taste is incredible and it’s healthy; 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, not mixer required.
The filling is simple; peaches, 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.
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.Print
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.
- 1 ½ cups blanched almond flour (168 grams)
- 2 tablespoons coconut flour
- ½ cup arrowroot flour
- 1 teaspoon baking powder
- ¼ teaspoon Celtic sea salt
- ¼ cup maple sugar or coconut sugar (48 grams)
- 10 tablespoons grass fed butter or coconut oil (142 grams ) melted and cooled slightly
- 3 cups peaches, peeled and sliced (about 1 pound)
- ¼ cup coconut sugar (48 grams)
- 1 tablespoon plus 1½ teaspoons arrowroot flour
- ¼ teaspoon lemon juice
- Preheat oven to 350 degrees.
- Prepare the crust: In a medium bowl mix the almond flour, coconut flour, arrowroot, baking powder, salt and coconut sugar until evenly combined and there are no lumps.
- Add the melted butter or oil, and combine until no dry spots remain.
- Press half the shortbread mixture into a 9” tart pan with a removable bottom (alternately use a 9” cake pan lined with parchment, as in photo or a 9“ spring form pan).
- Press the almond crust evenly onto the bottom and about ½ inch up the sides.
- Prepare the filling: Toss the sliced peaches, 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, 45-50 minutes.
- Let cool completely about 30 minutes. Remove the sides of the tart pan 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.
Nutrition information is with grass fed butter.
- Category: Dessert, Snack, Breakfast
- Cuisine: Farm to Table, Seasonal, Paleo, Gluten Free, Vegan Option