This vegan and gluten free maple almond peach tart features a frangipane like filling, with almond flour, coconut butter, and maple syrup to sweeten.
Course Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 1large tart
Ingredients
Crust
1cupalmond flour
1 ¼cupoat flour
¼teaspoonsalt
¼cupcoconut oilsoftened
3tablespoonsmaple syrup
Filling
1cupalmond flour
2tablespoonsarrowroot powder
½teaspoonsalt
⅓cupcold coconut butter
1/3-1/2cupmaple syrupto your taste
2teaspoonsvanilla
Topping
4-5peaches
Instructions
Crust
Preheat the oven to 350F. Combine the almond flour, oat flour, and salt. Add the coconut oil and maple syrup. Stir until fully combined, using your hands to incorporate the coconut oil.
Press the mixture into a greased pie or tart dish, poke some holes in the base with a fork, and refrigerate while you prepare the filling.
Filling
Combine the almond flour, arrowroot, salt, coconut butter, maple syrup, and vanilla. Spoon it into the crust.
Topping
Thinly slice the peaches, and arrange them on top of the tart in concentric circles. This is the complicated bit. I did two layers arranged in circles.
Bake at 350F for 40-45 minutes, or until the peaches are soft and the edges of the crust are slightly browned. Serve with coconut whipped cream or vegan ice cream. This would be good with plums or apricots too.