Gluten Free Grain Free Peach Tart Recipe
Updated May 25, 2018, Published Aug 21, 2014
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Peaches – those lush, juicy, sweet summer fruits, are at their prime right now and I am making sure to get my fill while the getting is good!
For the first week of peach season I simply indulge in the beauty of biting into a perfectly ripe peach, letting the flavor explode in my mouth and the juices run down my chin. Then I come up with other ways to enjoy the bounty.
This Peach Tart, free of gluten, dairy, and grains, is one of the ways I enjoy peaches. The cake itself is not too sweet, letting the sweetness of the peaches really shine. And it is dead simple to make – a little whisking, pouring and baking, that’s it!
If peaches aren’t your thing, you can substitute any of summer’s stone fruits: apricots, cherries, plums…
Recipe notes: I have made this tart with both Bob’s Red Mill almond flour and Honeyville, they both work equally well in my opinion, use what you can get and like. If dairy is not an issue for you, use melted butter in place of the dairy free butter substitute. I like Wholesome Sweeteners raw organic honey for baking and to keep the tart grain free, I use their powdered sugar – it contains tapioca starch instead of corn starch.
Gluten Free Grain Free Peach Tart Recipe
Ingredients
- Gluten free non-stick cooking spray
- 1¾ cups gluten free almond flour
- 6 tablespoons dairy free butter substitute, melted
- 3 tablespoons Wholesome Sweeteners powdered sugar plus more for preparing the pan and dusting the tart
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- 2 large peaches, peeled pitted and sliced
Instructions
- Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray then dust with powdered sugar, tapping out the excess.
- In a large mixing bowl, combine the almond flour, melted dairy free butter, 3 tablespoons powdered sugar, eggs, vanilla, and salt. Whisk until all the lumps disappear and pour the batter into the prepared pan.
- Arrange the peach slices on top of the batter in concentric circles. Bake for 30 – 40 minutes or until browned and set. Let the tart cool then remove from the pan. Place on a plate or platter, dust the top with powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We’re loving all the fresh peaches too – this cake looks so beautiful and simple to make :) Thanks!
-Cassidy
Carol, This looks so delicious! Love fruit desserts too, especailly at this time of year.
Annette,
Thanks! I agree. :)
enjoy,
Carol
Hi, I’d love to make this peach tart recipe, but I live in the UK and was wondering how to convert to grams, can anyone help?
Hi Victoira, maybe this will help you https://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm
xo,
Carol
Could I use coconut oil in place of butter? Thanks!
Hi Stephanie,
Yes that should work fine, maybe just use slightly less.
xo,
Carol