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Gluten Free Rustic Summer Peach Tarts

 

One of my all-time favorite summertime fruits are peaches, as they should be! I am a Georgia peach (well, technically I was born in Florida, but I grew up in Georgia so I think that counts) and there is something so southern, so summer, and so nostalgic about biting into a fresh ripe juicy peach! I am instantly reminded of the hot, humid, sweltering days of summer I spent in my Georgia childhood home. The earthy smell of fresh cut grass and pine straw warmed in the sun lingered around me as I looked over a basket full of ripe peaches that came straight from the farmer’s market.

Just recently, I was walking around our local farmer’s market here in Wilmington, North Carolina. I spotted a farmer selling baskets of fresh picked peaches and I just couldn’t resist. I instantly made a beeline to his stand and bought a bucket full! On my drive home I kept dreaming of all the ways I could eat these delicious local grown organic peaches. I could slice them up and drizzle some coconut milk or cream over them. I could make a simple cobbler, or even a peach pie. After pondering over these peaches for some time, I settled on a healthier variation of a favorite childhood recipe: a rustic peach tart.

While working on this recipe I quickly realized how big of a pain in the patootie it can be to work with gluten free flours. Being a sort of novice at gluten free baking, I decided that making a pastry dough wasn’t going to work out for me. I remedied it by adding an egg to act as a binder, and then pressed the dough in the muffin pan. The result was easy individual portioned tartlet shells. No rolling out was needed, nor dealing with the dough tearing or crumbling while I folded it over the fruit filling. Easy peasy and just peachy!

The peach filling is just divine. You could totally use apples instead if you wish. I used apple pie spice which is a mixture of cinnamon, nutmeg, and allspice. Instead of dumping loads of sugar into this recipe, I added a drizzle of honey to complement the already oh-so-sweet peach slices. If you prefer to add a bit more sweet to your tartlets, you can sprinkle some raw sugar on top or add another drizzle of honey once it is pulled fresh out of the oven.

AuthorLauren HendersonCategoryDifficultyBeginner

A yummy sunny summer dessert perfect for fresh peaches from the farmer's market.

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 cups Gluten Free Flour (Pillsbury GF All purpose, almond, etc)
 ½ tsp Salt
 ¼ cup oil (I used coconut)
 2 tbsp whole milk (I used half and half, you could use dairy free milk as well)
 1 egg
 4 large ripe peaches, diced
 3 tbsp honey (or sugar if preferred)
  tsp vanilla extract
 ¼ tsp Apple Pie Spice

1

Combine the flour and salt in a large bowl. Add oil, milk, egg, and vanilla extract. Toss mixture with a fork. Shape dough with clean hands into a disc and cover in plastic wrap. Refrigerate wrapped dough for about 1 hour.

2

In a clean bowl, combine peaches, honey, and apple pie spice. Let stand for 15 mins.

3

Unwrap dough, break off small pieces (about the size of a golf ball) and press into the bottom of a non stick muffin tin, making sure to work the dough up the sides.*

4

Spoon fruit mixture into the center of each tartlet and fill to the top.

5

Bake at 400 degrees for 20 mins, or until the dough is golden brown. Remove tartlets from the oven and transfer pan to a wire rack to cool. Once cool, gently run a knife along the edges of the tartlets to loosen.

6

Optional: Drizzle honey or sprinkle raw sugar to taste on top of finished tartlets if you desire a sweeter flavor.

*I did not spray the pan. I found the coconut oil in the dough did the job!

Did you try this recipe? Let us know how it came out by commenting on this post or sending us a message! Are there any additional ingredients you added to make it even better? We’d love to know!

Ingredients

 2 cups Gluten Free Flour (Pillsbury GF All purpose, almond, etc)
 ½ tsp Salt
 ¼ cup oil (I used coconut)
 2 tbsp whole milk (I used half and half, you could use dairy free milk as well)
 1 egg
 4 large ripe peaches, diced
 3 tbsp honey (or sugar if preferred)
  tsp vanilla extract
 ¼ tsp Apple Pie Spice

Directions

1

Combine the flour and salt in a large bowl. Add oil, milk, egg, and vanilla extract. Toss mixture with a fork. Shape dough with clean hands into a disc and cover in plastic wrap. Refrigerate wrapped dough for about 1 hour.

2

In a clean bowl, combine peaches, honey, and apple pie spice. Let stand for 15 mins.

3

Unwrap dough, break off small pieces (about the size of a golf ball) and press into the bottom of a non stick muffin tin, making sure to work the dough up the sides.*

4

Spoon fruit mixture into the center of each tartlet and fill to the top.

5

Bake at 400 degrees for 20 mins, or until the dough is golden brown. Remove tartlets from the oven and transfer pan to a wire rack to cool. Once cool, gently run a knife along the edges of the tartlets to loosen.

6

Optional: Drizzle honey or sprinkle raw sugar to taste on top of finished tartlets if you desire a sweeter flavor.

Gluten Free Rustic Summer Peach Tarts

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