Just Peachy Gluten-Free Tart
Posted on August 30, 2013
by Kathleen Walck.
With Labor Day weekend fast approaching, I wanted to bake something tasty with some of the tasty peaches that were overflowing a table at a local farm stand. There’s nothing that says “end of summer” to me than peaches (and corn!) so I wanted to make something with those heavy, juicy peaches that are at their best this time of year.
Rather than bake them into a cake, I decided to make a tart that would showcase these lovelies right on top. I also thought that a tart would be a great way for me to become acquainted with gluten-free baking. I had made a flourless chocolate cake once that was pretty good, so I felt that a tart wasn’t too lofty (pun intended) of a goal to aspire to.
A favorite cookbook of mine, La Tartine Gourmande by Beatrice Peltre, (which also happens to focus on gluten-free cooking and baking) provided the inspiration for this tart. The author uses apricots, but I chose peaches instead. I suppose pears, blueberries or nectarines would work beautifully too.
The tart’s crust uses olive oil instead of butter, making it healthier than a typical tart. The juiciness of the peaches made the top of the crust slightly gooey, but all in all it had a great taste and texture along the lines of a shortbread. While a traditional, buttery, white flour tart crust probably tastes better, I think this gluten-free version would satisfy any sweet craving. I hope you enjoy this and have a wonderful labor day weekend!
GLUTEN-FREE PEACH TART
(adapted from La Tartine Gourmande) makes one 8″ tart
- 4-5 ripe peaches, peeled and sliced
- 2 tbsp sugar
- 2 tbsp Gluten-free flour blend
- 2 tbsp honey
- 1 tsp almond extract
- 1 tbsp ground almonds
For the Olive Oil Crust
- 1/3 cup ground almonds or almond meal
- 1 1/3 cup Gluten-free flour blend (King Arthur Gluten-free multi-purpose flour is what I used)
- 1/3 cup sugar
- 1/8 tsp salt
- 1 small egg
- zest of one lemon
- 1/3 cup olive oil
- 1/3 cup ice water
Prepare the almond meal (unless you have almond flour or meal already on hand) by grinding 1/2 cup of sliced almonds in a food processor until they form coarse crumbs. Don’t blend too long, or you’ll end up with almond butter.
Set aside 1 tbsp of the almond meal for the peach topping, then add the flour, sugar, olive oil, egg and lemon zest.
Start the processor and add the cold water one tablespoon at a time. You probably won’t need to use all of the water. Blend until the ingredients come together into a ball, scraping down the sides. Be careful not to work the dough too much.
Oil the bottom of a small baking dish (mine was 8″x10″) or line with parchment. Press the crust into the bottom evenly, using a piece of wax paper to keep it from sticking to your hands.
Cover with the wax paper and refrigerate for 30 minutes.
In another bowl, add the sliced peaches, flour, almond meal, almond extract and sugar. Toss until coated evenly.
Drizzle the top of the peaches with the honey, then bake for 30-35 minutes or when a toothpick inserted into the crust comes out clean or crumby (not sticky and goopy).