PEACHY KEEN TART

There seems to be a memory connected to eating a peach. Biting into that fuzzy flesh that fills your taste buds and drips down your chin with the sweetest flavour. When I think about eating a peach, it brings me back to the farmers markets in Banff, AB when the market from British Columbia would come to town and they would have the most perfect peaches once a year. It was so exciting for us as we lived in such a hostile environment for growing, that getting a juicy fruit was pure magic.

Peaches are in season here in Ontario and I picked up a few ripe and ready to eat peaches at Summerhill Market in Rosedale. I make this tart once a year and then use the left over pieces to make a stewed fruit that I add to my granola or yogurt for breakfast in the morning.

This tart is gluten free, full of fibre, vitamin C, potassium and many antioxidants. The crust is made out of oats and almond flour and has a crumbly texture that melts in your mouth.

THE PEACH (Prunus persica)

Peaches belong to the genus Prunus, which includes apricots, plums, cherries and almonds while also being in the rose (rosaceae) family. 

The flesh of the peach can vary from white to yellow and sometimes will have a red staining.  The texture of a peach depends on the soil and climate it is grown in but will always have that fuzz on the flesh that you feel when you bite into one.

Peaches originated in China before making their way all over the world and is a tall tree that blooms beautiful pink flowers before it leaves.

Peaches grow in Ontario late July through August with many different varies.

Peaches can be eaten raw, added to salads, cakes, tarts, galettes, pies, made into purees, compotes, jams, preserved, dried, and even poached, grilled and baked.

NUTRITION

Peaches are high in antioxidants such as vitamin C, beta-carotene, quercetin and many other phytonutrients that can help to reduce inflammation in the body and boost the immune system.   

Peaches also contain fibre, magnesium, potassium, folic acid, calcium, phosphorus, iron, and some B vitamins.

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Peachy Keen Tart

Yield

8

Author

Brooke Lundmark

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 4 M

This peach and almond tart is bursting with sweet and juicy flavour. The almond crust is gluten free with a crumbly texture that melts in your mouth.

Ingredients

Crust

• 1 cup oat flour
• ½ cup almond flour
• 2 tbsp tapioca flour
• ¾ tsp himalayan salt
• 2 tsp cane sugar
• 1/2 cup unsalted butter, melted (or coconut oil)
• 1/2 tsp almond extract

Filling

• 8 medium ripe peaches, thickly sliced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ¼ cup unpasteurized honey
• Crumble Topping :
• 2 tablespoons oat flour
• ¼ tsp himalayan salt
• ¼ cup cane sugar
• 2 tbsp unsalted butter (cold and cubed)

Instructions

Crust

1. Heat the oven to 400°F
2. In a mixing bowl, sift together the oat flour, almond flour, tapioca starch, salt and sugar.
3. In a small bowl, gently melt the butter or coconut oil and then add the almond extract. Pour the oil into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.
4. Transfer the dough to an 11-inch tart pan or a smaller tart pan if you wish and use your hands to press down the dough so it covers the bottom of the pan, pushing it up the sides to meet the top edge. You will want it to be about ⅛ inch thick all the way around.

Filling

1. Peach Filling:
2. Slice the peaches so they are about ½ inch thick and add them to a bowl.
3. Add the lemon zest, juice and honey to the peach slices and gently fold until completely mixed.
4. Crumble Topping:
5. In a small bowl, combine the sugar, oat flour, salt and the butter.
6. Work the butter using your fingers. You will want the mixture to be crumbly, about the size of large peas.
7. Putting it all together:
8. Layer the peaches overlapping each other starting on the outside and work your way in towards the middle. You can also choose to be creative and design your own beautiful pattern. Make sure there are not any open spaces where you can see the bottom of the crust.
9. Sprinkle the crumble mixture overtop and pop into the oven
10. Bake for 30-40 minutes until the peaches are bubbly and the edges of the tart are a light brown.
11. Serve warm or room temperature, with generous dollops of yogurt or coconut ice cream and a drop of almond extract.

Nutrition Facts

Calories

303.34

Fat (grams)

19.36

Sat. Fat (grams)

9.47

Carbs (grams)

30.98

Fiber (grams)

2.27

Net carbs

28.70

Sugar (grams)

18.15

Protein (grams)

4.05

Sodium (milligrams)

200.94

Cholesterol (grams)

38.14

The nutritional information is an assumed calculated amount and may vary depending on the quality of food.

https://www.beyondthebite.ca/blog/peachy-keen-galette

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