- **1 x 445g Spelt Shortcrust Pastry
- 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
- Flour for dusting
- 1 tablespoon honey
**Note: we no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Shortcrust Pastry is a great alternative.
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Dust the dough top and bottom with 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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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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