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.