Imagine a dessert so irresistibly delicious that it breaks all the rules - gluten-free, vegan, and packed with natural sweetness that will make you forget about traditional tarts. This Roasted Peach Tart is not just a recipe; it's a culinary masterpiece that transforms simple, wholesome ingredients into a show-stopping dessert that looks like it came straight from a professional bakery. Whether you're a health-conscious foodie or just someone who loves extraordinary flavors, this tart will revolutionize your dessert game and leave everyone asking for your secret.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 4 ripe peaches, sliced
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch tart pan with parchment paper or lightly grease with coconut oil.
- In a medium mixing bowl, combine almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix thoroughly until a cohesive dough forms.
- Press the almond flour mixture evenly into the prepared tart pan, creating a smooth and uniform crust. Use the back of a spoon or your fingers to compact the crust.
- Prepare the peaches by washing, halving, and slicing them into thin, even wedges.
- In a small bowl, mix coconut sugar, cinnamon, and cornstarch to create a coating for the peaches.
- Arrange the peach slices in a circular pattern over the prepared crust, slightly overlapping each slice.
- Sprinkle the coconut sugar and cinnamon mixture evenly over the arranged peach slices.
- Place the tart in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the peaches are soft and slightly caramelized.
- Remove from the oven and let cool for 15 minutes before slicing and serving.
- Optional: Garnish with a sprinkle of additional cinnamon or a dollop of coconut whipped cream before serving.
Tips
- Choose ripe, fragrant peaches for the most intense flavor - they should give slightly when gently pressed.
- Make sure your coconut oil is fully melted and at room temperature to create a smooth, cohesive crust.
- For an extra crispy crust, press the almond flour mixture firmly and evenly into the pan.
- If peaches aren't in season, you can substitute with nectarines or even plums.
- Allow the tart to cool completely before slicing to help the crust set properly.
- For a more decadent presentation, serve with a dollop of dairy-free coconut whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 34g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
