Description
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.
Ingredients
Scale
- 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
![](https://eatwellenjoylife.com/wp-content/uploads/2022/08/s-l500-150x150.jpeg)
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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack, Breakfast
- Cuisine: Farm to Table, Seasonal, Paleo, Gluten Free, Vegan Option