Gluten Free Peach Tart

No rolling required!

Serves: 6 to 8

Utensils: Requires a 23cm fluted tart tin

INGREDIENTS

  • 1 x 400g packet Carême Gluten Free Sweet Vanilla Pastry, defrosted
  • 100g unsalted butter, softened
  • 100g coconut sugar
  • 1 tablespoon pure cornflour
  • 1 large egg
  • 150g almond meal
  • ½ teaspoon salt
  • zest of one lemon
  • 6 medium sized peaches, plums or nectarines
  • Gluten free flour for dusting
  • 1 tablespoon honey

METHOD

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Step 1 - click here to display

Preheat oven to 180c fan-forced (200c non-fan).

Lightly dust workbench with gluten free flour.  Cut the log of gluten free pastry in half. Push each half down using the heal of your to create a puck of dough, combine the two pucks of dough to make one large round puck.

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Step 2 - click here to display

Dust the dough top and bottom with GF flour, working with the heal of your hand start to push the dough out into a circular shape. Once the circle is big enough transfer it to the tart tin and push dough into the sides and base of the tin.  The pastry should be quite thick, around 5mm, it will look a little uneven which is fine. Pop tart in the fridge while you prepare the filling.

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Step 3 - click here to display

Using a hand held mixer, processor or Thermomix, cream the butter and sugar until it turns a pale brown colour. Sprinkle mixture with cornflour, add the egg and beat for a few seconds until combined. Gently fold in the almond meal, salt and lemon zest until combined.

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Step 4 - click here to display

Fill tart with almond mixture. Cut fruit into eighths or sixths depending on size. Place the slices cut side up on top of the almond mixture.  Place tart tin on a baking tray in the oven and bake for 40 to 45 minutes or until the filling has set. Remove from oven and set to one side to cool (allow at least 1 hour). Remove from tart tin and transfer to a serving plate. Heat the honey and drizzle over the peaches before serving

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