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peach almond shortbread tart

Peach Almond Shortbread Tart

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5 from 1 review

  • Author: Ingrid DeHart -
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 servings 1x


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. Blanch peaches and set aside to cool before peeling. (see notes above)
  2. Grease a 9“ spring form pan or a line 9” cake pan (as in photo) with parchment paper.
  3. Melt the coconut oil or butter on low heat and set aside.
  4. Preheat oven to 350 degrees.
  5. 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.
  6. Add the melted butter or oil, and combine until no dry spots remain.
  7. Press 2/3 of the almond crust evenly onto the bottom and about ½ inch up the sides.
  8. Prepare the filling: Peel and slice the peaches.*
  9. Toss the sliced peaches,1/4 cup coconut sugar lemon juice and arrowroot together in a medium bowl.
  10. Immediately pour the fruit into the crust and spread evenly.
  11. Crumble the remaining shortbread mixture over the peaches.
  12. Bake the tart until the peach filling is bubbly and thickened and the bottom and top crust are nicely browned, 55-60 minutes.
  13. 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 .
  14. Slice into wedges and enjoy with all your senses.


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